Thai Peanut Sweet Potato Bowl (Printable Version)

Roasted sweet potatoes with crisp vegetables and creamy Thai peanut sauce create a vibrant, satisfying bowl perfect for nourishing lunches.

# The Ingredients You'll Need:

→ Roasted Sweet Potatoes

01 - 4 medium sweet potatoes, diced
02 - 2 tablespoons olive oil
03 - Salt to taste
04 - Pepper to taste

→ Vegetables

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

→ Peanut Sauce

09 - 1/2 cup peanut butter
10 - 2 tablespoons soy sauce
11 - 2 tablespoons maple syrup
12 - 2 tablespoons fresh lime juice
13 - 1 tablespoon sesame oil

→ Garnish

14 - 1/4 cup fresh cilantro, chopped
15 - 1/4 cup roasted peanuts, chopped

# Step-by-Step Instructions:

01 - Preheat oven to 400°F
02 - Toss diced sweet potatoes with olive oil, salt, and pepper. Spread on baking sheet and roast for 25 to 30 minutes, stirring halfway through, until golden and crispy
03 - While sweet potatoes roast, prepare vegetables by arranging broccoli florets, shredded cabbage, grated carrots, and sliced avocado on a cutting board or serving platter
04 - In a mixing bowl, whisk together peanut butter, soy sauce, maple syrup, lime juice, and sesame oil until smooth. Add 1 to 2 tablespoons warm water if needed to reach desired consistency
05 - Divide roasted sweet potatoes and prepared vegetables among 4 bowls. Drizzle generously with peanut sauce
06 - Top each bowl with fresh cilantro and chopped peanuts. Serve immediately while sweet potatoes are warm

# Additional Tips::

01 -
  • It comes together faster than you'd think, perfect for those lunch days when you need something real, not a sad desk salad.
  • The peanut sauce is creamy and tangy enough to make you forget you're eating vegetables for the millionth time.
02 -
  • Don't assemble the bowl hours ahead of time—the vegetables wilt and the sauce gets absorbed into everything, turning it into mush that tastes fine but looks sad.
  • Taste your sauce before plating and adjust the lime and soy balance to your preference; every brand of peanut butter behaves differently in terms of saltiness and richness.
03 -
  • Don't use old peanut butter that's separated—stir the oils back in first, otherwise your sauce will be gritty and disappointing.
  • Room temperature vegetables absorb the sauce better than cold ones straight from the fridge, so let them sit out while the potatoes roast.
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