Thai Peanut Sweet Potato Bowls

These Thai Peanut Sweet Potato Bowls are packed with bold flavors, vibrant colors, and wholesome ingredients. Roasted sweet potatoes, crunchy veggies, and protein-rich chickpeas come together in a creamy, spicy Thai peanut sauce for a satisfying meal. Perfect for meal prep, a quick weeknight dinner, or a nutritious lunch!

Why You’ll Love This Recipe

• Bold, Thai-inspired flavors with a creamy peanut sauce
• High in fiber, plant-based protein, and healthy fats
• Naturally vegan and gluten-free
• Great for meal prep and customizable
• Balanced mix of sweet, spicy, and savory ingredients

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Roasted Sweet Potatoes & Chickpeas:

• 2 medium sweet potatoes, diced
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 tablespoon olive oil
• ½ teaspoon garlic powder
• ½ teaspoon smoked paprika
• ½ teaspoon salt
• ¼ teaspoon black pepper

For the Thai Peanut Sauce:

• ¼ cup creamy peanut butter
• 2 tablespoons soy sauce (or tamari for gluten-free)
• 1 tablespoon lime juice
• 1 tablespoon maple syrup or honey
• 1 teaspoon sesame oil
• 1 teaspoon sriracha (adjust for spice level)
• 1 clove garlic, minced
• 1-2 tablespoons warm water (to thin the sauce)

For the Bowl Base:

• 2 cups cooked quinoa or brown rice
• 1 cup shredded red cabbage
• 1 cup julienned carrots
• ½ cucumber, sliced
• ¼ cup chopped cilantro
• ¼ cup crushed peanuts
• 1 tablespoon sesame seeds

Directions

Step 1: Roast the Sweet Potatoes & Chickpeas

1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Toss sweet potatoes and chickpeas with olive oil, garlic powder, smoked paprika, salt, and black pepper.
3. Spread in a single layer and roast for 25-30 minutes, flipping halfway through, until golden and crispy.

Step 2: Prepare the Peanut Sauce

1. In a small bowl, whisk together peanut butter, soy sauce, lime juice, maple syrup, sesame oil, sriracha, and minced garlic.
2. Add warm water, 1 tablespoon at a time, until you reach a smooth, pourable consistency.

Step 3: Assemble the Bowls

1. Divide quinoa (or rice) into bowls.
2. Top with roasted sweet potatoes and chickpeas.
3. Add shredded cabbage, carrots, cucumber, and cilantro.
4. Drizzle with Thai peanut sauce and garnish with crushed peanuts and sesame seeds.

Step 4: Serve & Enjoy

1. Serve immediately or store for meal prep. Enjoy warm or cold!

Servings and Timing

• Servings: 4
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes

Variations

• Add Protein: Top with grilled chicken, shrimp, or tofu.
• Make it Spicier: Add extra sriracha or red pepper flakes.
• Low-Carb Option: Swap quinoa/rice for cauliflower rice or zucchini noodles.
• Extra Crunch: Add roasted cashews or crispy chickpeas.
• Nut-Free: Use sunflower seed butter instead of peanut butter.

Storage/Reheating

• Refrigeration: Store in airtight containers for up to 4 days.
• Reheating: Warm in the microwave or enjoy cold as a refreshing salad.
• Make-Ahead Tip: Keep sauce separate and drizzle just before serving.

FAQs

Can I use canned sweet potatoes?

Fresh works best, but canned can be used if drained and roasted briefly.

Is this recipe gluten-free?

Yes! Just use tamari instead of soy sauce.

Can I swap peanut butter for almond butter?

Absolutely! It will have a slightly different flavor but still be delicious.

How do I keep the chickpeas crispy?

Eat them fresh, or reheat in the oven at 350°F for 5 minutes.

Can I use a different grain?

Yes! Try farro, bulgur, or couscous for a different texture.

What can I serve with these bowls?

Pair with a side of miso soup, spring rolls, or a fresh fruit salad.

Can I make this ahead of time for meal prep?

Yes! Keep the dressing separate until ready to serve for the freshest taste.

How do I make the peanut sauce creamier?

Use full-fat coconut milk instead of water for a richer texture.

What’s the best way to balance the flavors?

Adjust lime juice for tang, maple syrup for sweetness, and sriracha for spice to taste.

Can I use frozen sweet potatoes?

Yes! Just roast a little longer to get them crispy.

Conclusion

These Thai Peanut Sweet Potato Bowls are a nutritious, flavorful, and satisfying meal that’s perfect for any occasion. Whether you’re looking for a hearty lunch, a meal-prep option, or a quick dinner, this dish delivers a perfect balance of sweet, savory, and spicy flavors. Try it today!

Print