Description
This Creamy Thai Peanut Sweet Potato Bowl is a vibrant, healthy meal featuring roasted sweet potatoes, fresh vegetables, and a luscious homemade Thai peanut sauce. Packed with protein-rich quinoa and topped with crunchy peanuts, this bowl offers a perfect balance of flavors and textures ideal for lunch or dinner.
Ingredients
Scale
Roasted Sweet Potatoes
- 2 medium sweet potatoes, peeled and cubed
- 1 tablespoon olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
Bowl Ingredients
- 1 cup cooked quinoa
- 1 cup shredded red cabbage
- 1 cup shredded carrots
- 1 red bell pepper, thinly sliced
- ¼ cup chopped green onions
- 2 tablespoons chopped fresh cilantro
- ¼ cup roasted peanuts, chopped
Thai Peanut Sauce
- ½ cup natural peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon maple syrup
- 1 teaspoon sesame oil
- 1 garlic clove, minced
- ½ teaspoon grated fresh ginger
- 2–3 tablespoons warm water (to thin sauce)
Instructions
- Roast the Sweet Potatoes: Preheat your oven to 400°F (200°C). Toss the peeled and cubed sweet potatoes with olive oil, salt, and black pepper until evenly coated. Spread them out on a baking sheet in a single layer. Roast for 25 to 30 minutes, turning the potatoes halfway through to ensure even cooking and caramelization. The potatoes should be tender and slightly golden when done.
- Prepare the Thai Peanut Sauce: While the sweet potatoes roast, combine the natural peanut butter, soy sauce, rice vinegar, maple syrup, sesame oil, minced garlic, grated fresh ginger, and 2 to 3 tablespoons of warm water in a bowl. Whisk everything together vigorously until the sauce is smooth and creamy. Adjust the water amount as needed to achieve a pourable consistency.
- Assemble the Bowls: Divide the cooked quinoa evenly into four serving bowls. Layer the roasted sweet potatoes on top. Then add shredded red cabbage, shredded carrots, thinly sliced red bell pepper, chopped green onions, and fresh cilantro to each bowl. Drizzle generously with the prepared Thai peanut sauce.
- Garnish and Serve: Sprinkle each bowl with chopped roasted peanuts for extra crunch and flavor. Serve immediately to enjoy the bowls warm, or let them cool for a slightly different texture.
Notes
- For added protein, top the bowls with grilled tofu or shredded rotisserie chicken.
- Quinoa can be substituted with rice or couscous to your preference.
- The peanut sauce can be stored in an airtight container in the refrigerator for up to 5 days.
