Thai Peanut Sweet Potato Bowl (Print Version)

Nourishing bowl with roasted sweet potatoes, colorful vegetables, and creamy peanut sauce for a bright lunch.

# What You'll Need:

→ Roasted Sweet Potatoes

01 - 4 medium sweet potatoes, diced
02 - 2 tablespoons olive oil
03 - Salt to taste
04 - Black 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 - ½ cup peanut butter
10 - 2 tablespoons soy sauce or tamari
11 - 2 tablespoons maple syrup
12 - 2 tablespoons fresh lime juice
13 - 1 tablespoon sesame oil

→ Garnish

14 - ¼ cup fresh cilantro, chopped
15 - ¼ cup roasted peanuts, chopped

# How-To Steps:

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

# Expert Advice:

01 -
  • It comes together faster than takeout, and tastes like you ordered from that fancy health food spot down the street.
  • Every component can be prepped ahead, making it perfect for meal prep Sunday or when you're too tired to cook on weeknight.
  • The sauce is genuinely addictive—creamy, tangy, and rich without feeling heavy.
02 -
  • Don't oversalt the potatoes before roasting—the soy sauce in the sauce brings plenty of salt, and you can always adjust at the end.
  • Make the sauce first and taste it plain, before assembling the bowls, so you can balance the flavors exactly how you like them.
  • If you're storing components, keep the sauce in a separate container and only toss everything together when you're ready to eat—this prevents the vegetables from getting soggy.
03 -
  • Don't skip the halfway stir on the potatoes—those caramelized edges are where the flavor lives.
  • Whisk the sauce vigorously until it's truly smooth; a slightly grainy sauce tells you the peanut butter hasn't fully incorporated and the texture suffers.
  • If you're making this for someone with allergies, prepare the components separately and let them assemble their own bowl—it takes the stress out of accidentally adding something they can't have.
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