Thai Peanut Sweet Potato Bowl (Print Version)

A vibrant bowl with roasted sweet potatoes, crisp vegetables, and creamy Thai peanut sauce for easy meals.

# 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
13 - 1 tablespoon maple syrup
14 - 1 tablespoon fresh lime juice
15 - 1 teaspoon sesame oil
16 - 2 to 3 tablespoons warm water

# How To Make:

01 - Preheat oven to 400°F.
02 - Toss diced sweet potatoes with olive oil, salt, and black pepper. Spread evenly on parchment paper-lined baking sheet. Roast for 25 to 30 minutes, stirring halfway through, until golden and tender.
03 - While sweet potatoes roast, cut broccoli into bite-sized florets, shred cabbage, grate carrots, and slice avocado. Set aside.
04 - In small bowl, whisk together peanut butter, soy sauce, maple syrup, lime juice, sesame oil, and 2 tablespoons warm water. Add additional water gradually until sauce reaches creamy, pourable consistency.
05 - Divide broccoli, cabbage, carrots, and avocado evenly among four bowls. Top each with roasted sweet potatoes. Drizzle generously with prepared peanut sauce.
06 - Top each bowl with chopped cilantro and peanuts. Serve immediately.

# Expert Advice:

01 -
  • It comes together in under an hour but tastes like you've spent all afternoon in the kitchen.
  • Every component can be prepped ahead, making it the ultimate weeknight lifesaver when energy is low.
  • The sauce is so addictive that you'll find yourself drizzling it on everything for days afterward.
02 -
  • Room-temperature peanut butter whisks into the sauce much more smoothly than cold peanut butter straight from the jar.
  • The avocado will brown quickly once sliced, so add it to your bowl just before eating if you're meal prepping these for the week.
03 -
  • Toast your peanuts lightly in a dry skillet before chopping them; this intensifies their flavor and keeps them from tasting stale.
  • If your peanut butter is separated with oil on top, stir it back together instead of draining it—that oil helps the sauce come together creamier.
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