Description
The Thai Peanut Sweet Potato Bowl is a vibrant medley of flavors and textures, featuring creamy peanut sauce drizzled over roasted sweet potatoes, crunchy vegetables, and a sprinkle of fresh herbs. Each bite offers a delightful contrast between the smoothness of the sauce and the hearty sweetness of the potatoes, creating a satisfying and nourishing experience.
Ingredients
Scale
- For the Bowl:
- 2 medium sweet potatoes, peeled and cubed
- 1 tablespoon olive oil
- 1 cup broccoli florets
- 1 red bell pepper, sliced
- 1 cup cooked quinoa
- 1/4 cup chopped green onions
- 1/4 cup chopped cilantro
- For the Peanut Sauce:
- 1/2 cup creamy peanut butter
- 1/4 cup soy sauce
- 2 tablespoons maple syrup
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1–2 tablespoons water (to thin)
Instructions
- Preheat the oven to 400°F (200°C).
- In a large bowl, toss the cubed sweet potatoes with olive oil, salt, and pepper. Spread them on a baking sheet in a single layer.
- Roast the sweet potatoes for 25-30 minutes, or until they are tender and slightly caramelized, flipping halfway through.
- While the sweet potatoes are roasting, prepare the peanut sauce by whisking together peanut butter, soy sauce, maple syrup, rice vinegar, sesame oil, and enough water to reach desired consistency.
- In the last 10 minutes of roasting, add the broccoli florets and red bell pepper to the baking sheet to roast alongside the sweet potatoes.
- Once everything is cooked, assemble the bowls by layering quinoa, roasted sweet potatoes, broccoli, and bell pepper. Drizzle with peanut sauce and top with green onions and cilantro.
Notes
- This bowl can be made ahead of time; store components separately in airtight containers in the refrigerator for up to 4 days.
- Leftover peanut sauce can be stored in the fridge for up to a week.
- For a nut-free version, substitute peanut butter with sunflower seed butter.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: main-dish
- Method: roasting
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 8 grams
- Sodium: 600 milligrams
- Fat: 20 grams
- Saturated Fat: 3 grams
- Unsaturated Fat: 15 grams
- Trans Fat: 0 grams
- Carbohydrates: 60 grams
- Fiber: 10 grams
- Protein: 12 grams
- Cholesterol: 0 milligrams
Keywords: Thai Peanut Sweet Potato Bowl, vegetarian bowl, healthy meal, quinoa bowl, roasted sweet potatoes, peanut sauce, Thai cuisine, gluten-free options, meal prep, plant-based, nutritious, easy recipe, comfort food