Thai Peanut Sweet Potato Bowls
Thai Peanut Sweet Potato Bowls are a vibrant and satisfying dish that perfectly marries creamy roasted sweet potatoes with rich peanut sauce and crunchy vegetables. This gluten-free and vegan-friendly meal bursts with flavor, making it ideal for weeknight dinners or impressing guests at gatherings. Enjoy the delightful harmony of sweet, savory, and tangy notes in every bite.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 2
- Category: Main
- Method: Baking
- Cuisine: Thai
Ingredients
Scale
- 2 medium sweet potatoes (approximately 400g)
- 1 red bell pepper (about 150g)
- 1 cup broccoli florets (approximately 90g)
- 1/4 cup fresh cilantro
- 1/4 cup peanut sauce (store-bought or homemade)
- Juice of 1 lime
- 1/4 cup creamy peanut butter (about 64g)
- 2 tbsp low-sodium soy sauce (30ml)
- 1 tbsp honey or maple syrup (15g)
- Juice of 1 lime
Instructions
- Preheat the oven to 400°F (200°C). Peel and chop sweet potatoes into bite-sized pieces; spread them on a lined baking sheet.
- Drizzle with olive oil, season with salt and pepper, then roast for 25-30 minutes until tender.
- In a skillet over medium heat, sauté chopped red bell pepper and broccoli florets in olive oil for about 5 minutes until crisp-tender.
- In a bowl, whisk together peanut butter, soy sauce, honey/maple syrup, and lime juice until smooth. Adjust consistency with water if needed.
- Assemble bowls by layering roasted sweet potatoes, sautéed veggies, and drizzling with peanut sauce.
- Garnish with fresh cilantro and serve.
Nutrition
- Serving Size: 1 bowl (approx. 350g)
- Calories: 550
- Sugar: 12g
- Sodium: 480mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 75g
- Fiber: 14g
- Protein: 16g
- Cholesterol: 0mg
Keywords: - Feel free to customize the recipe by adding your favorite vegetables or proteins like grilled chicken or tofu. - Leftovers can be stored in an airtight container in the fridge for up to four days.