Save to Pinterest A vibrant, nourishing bowl featuring roasted sweet potatoes, crisp vegetables, and a creamy Thai peanut sauce—perfect for a satisfying lunch or dinner.
I first made these Thai Peanut Roasted Sweet Potato Bowls after craving something filling but fresh, and they quickly became my go-to lunch. The combination of sweet, savory, and spicy flavors is always a hit, especially when sharing with friends craving something different.
Ingredients
- Sweet Potatoes: 2 large, peeled and cut into 1-inch cubes
- Olive Oil: 2 tbsp
- Smoked Paprika: 1 tsp
- Ground Cumin: ½ tsp
- Salt: ½ tsp
- Black Pepper: ¼ tsp
- Peanut Butter: ⅓ cup creamy (unsweetened)
- Soy Sauce or Tamari: 2 tbsp (for gluten-free)
- Lime Juice: 2 tbsp (about 1 lime)
- Maple Syrup or Honey: 1 tbsp
- Sriracha or Chili Sauce: 2 tsp (adjust to taste)
- Garlic: 1 clove, minced
- Fresh Ginger: 1 tsp, grated
- Warm Water: 3–4 tbsp (to thin)
- Quinoa or Jasmine Rice: 1 cup cooked
- Red Cabbage: 1 cup shredded
- Carrots: 1 cup shredded
- Red Bell Pepper: 1, thinly sliced
- Edamame: ½ cup, shelled and cooked
- Fresh Cilantro: ¼ cup, chopped
- Roasted Peanuts: ¼ cup, chopped
- Lime Wedges: for serving
Instructions
- Roast the Sweet Potatoes:
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper. In a large bowl, toss sweet potato cubes with olive oil, smoked paprika, cumin, salt, and black pepper until evenly coated. Spread on the prepared baking sheet in a single layer and roast for 25–30 minutes, tossing halfway, until golden and tender.
- Prepare the Thai Peanut Sauce:
- In a bowl, whisk together peanut butter, soy sauce or tamari, lime juice, maple syrup or honey, sriracha or chili sauce, garlic, ginger, and warm water until smooth and pourable. Adjust consistency with more water if needed.
- Assemble the Bowls:
- Divide quinoa or rice among 4 bowls. Top each with roasted sweet potatoes, shredded red cabbage, carrots, bell pepper, and edamame. Drizzle generously with Thai peanut sauce. Garnish with cilantro, chopped peanuts, and lime wedges.
Save to Pinterest This bowl is always requested when family visits, and it's fun seeing everyone build their own colorful creations. Even picky eaters love the creamy, flavorful sauce and all the crunchy toppings.
Required Tools
Baking sheet, mixing bowls, whisk, chef's knife, cutting board
Allergen Information
Contains peanuts and soy. Use tamari for gluten-free and check all labels to avoid cross-contamination.
Nutritional Information
Calories: 410, Total Fat: 17 g, Carbohydrates: 56 g, Protein: 11 g (per serving)
Save to Pinterest Enjoy these bowls as a meal that mixes vibrant color and creamy Thai flavor in every bite. You can easily double the recipe for meal prep or gatherings!
Common Recipe Questions
- → Can I use a different grain instead of quinoa?
Yes, jasmine rice, brown rice, or even farro are great alternatives. The flavors adapt nicely to different grains.
- → What’s a nut-free substitute for peanut butter?
Sunflower seed butter makes an excellent nut-free alternative. Omit chopped peanuts and garnish with seeds if desired.
- → Is this dish suitable for vegans?
Absolutely. Use maple syrup and tamari for a fully vegan, gluten-free meal. All other ingredients are plant-based.
- → How can I add more protein?
Turn to grilled tofu, tempeh, or add extra edamame to boost protein. These options complement the flavors well.
- → Can the sweet potatoes be prepped ahead?
Yes, roasted sweet potatoes keep well in the fridge for up to 3 days. Reheat before serving for best texture.
- → How spicy is the peanut sauce?
The spiciness comes from sriracha or chili sauce and is adjustable to taste. Add less or more to suit your preference.