Thai Peanut Sweet Potato Bowl (Printable version)

Roasted sweet potatoes with crisp vegetables in creamy Thai peanut sauce. A colorful plant-based dish ready in 45 minutes.

# What You Need:

→ Roasted Sweet Potatoes

01 - 2 medium sweet potatoes, peeled and diced
02 - 1 tablespoon olive oil
03 - 1/2 teaspoon salt
04 - 1/4 teaspoon black pepper

→ Fresh Vegetables

05 - 1 cup broccoli florets
06 - 1 cup shredded green cabbage
07 - 1/2 cup grated carrots
08 - 1 avocado, sliced

→ Garnishes

09 - 1/4 cup fresh cilantro, chopped
10 - 1/4 cup chopped peanuts

→ Thai Peanut Sauce

11 - 1/2 cup natural peanut butter
12 - 2 tablespoons soy sauce (or tamari for gluten-free)
13 - 1 tablespoon maple syrup
14 - 1 tablespoon lime juice
15 - 1 teaspoon sesame oil
16 - 2-3 tablespoons warm water (to thin sauce as needed)

# How to Make It:

01 - Preheat your oven to 400°F (200°C).
02 - Toss the diced sweet potatoes with olive oil, salt, and black pepper. Spread evenly on a baking sheet lined with parchment paper. Roast for 25-30 minutes, turning halfway, until golden and tender.
03 - While the sweet potatoes roast, prepare the fresh vegetables: cut broccoli into bite-sized florets, shred the cabbage, grate the carrots, and slice the avocado.
04 - In a small bowl, whisk together peanut butter, soy sauce, maple syrup, lime juice, sesame oil, and 2 tablespoons of warm water. Add more water, a little at a time, until the sauce is creamy and pourable.
05 - To assemble, divide broccoli, cabbage, carrots, and avocado among four bowls. Top with roasted sweet potatoes. Drizzle generously with peanut sauce.
06 - Garnish with chopped cilantro and peanuts. Serve immediately.

# Expert Advice:

01 -
  • The peanut sauce comes together in minutes and keeps in the fridge for days
  • You can roast a big batch of sweet potatoes and build bowls all week
  • The combination of warm roasted potatoes and cool crisp vegetables never gets old
02 -
  • The peanut sauce thickens as it sits, so make it slightly thinner than you think you need
  • Warm roasted vegetables absorb the sauce better than cold ones, so time your assembly carefully
  • A squeeze of fresh lime right before serving wakes up all the flavors
03 -
  • Line your baking sheet with parchment for easy cleanup
  • Roast extra sweet potatoes at the start of the week to streamline future bowls
  • Let the sauce come to room temperature before drizzling for the best consistency
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