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
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Toss sweet potatoes and chickpeas with olive oil, garlic powder, smoked paprika, salt, and black pepper.
- Spread in a single layer and roast for 25-30 minutes, flipping halfway through, until golden and crispy.
Step 2: Prepare the Peanut Sauce
- In a small bowl, whisk together peanut butter, soy sauce, lime juice, maple syrup, sesame oil, sriracha, and minced garlic.
- Add warm water, 1 tablespoon at a time, until you reach a smooth, pourable consistency.
Step 3: Assemble the Bowls
- Divide quinoa (or rice) into bowls.
- Top with roasted sweet potatoes and chickpeas.
- Add shredded cabbage, carrots, cucumber, and cilantro.
- Drizzle with Thai peanut sauce and garnish with crushed peanuts and sesame seeds.
Step 4: Serve & Enjoy
- 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!
PrintThai Peanut Sweet Potato Bowls
This vibrant and nutritious bowl features roasted sweet potatoes, fresh vegetables, and a bold, creamy Thai peanut sauce. It’s packed with fiber, healthy fats, and plant-based protein—perfect for meal prep or a quick lunch!
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 2–3 servings 1x
- Category: Lunch, Dinner
- Method: Roasting
- Cuisine: Thai-Inspired, Healthy
Ingredients
For the Roasted Sweet Potatoes:
- 2 medium sweet potatoes, diced into ½-inch cubes
- 1 tablespoon olive oil
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- ¼ teaspoon salt
- ¼ teaspoon black pepper
For the Bowl Base:
- 1 cup cooked quinoa or brown rice (or cauliflower rice for low-carb)
- 1 cup shredded red cabbage
- 1 carrot, julienned
- ½ red bell pepper, sliced
- ½ cup edamame (or chickpeas)
- ¼ cup chopped fresh cilantro
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 honey (or maple syrup for vegan)
- 1 teaspoon sriracha (optional for spice)
- 1 teaspoon grated ginger
- 1 teaspoon sesame oil
- 2–3 tablespoons warm water (to thin)
For Topping (Optional):
- 2 tablespoons crushed peanuts
- 1 tablespoon sesame seeds
- 1 teaspoon red pepper flakes (for heat)
- ½ small avocado, sliced
Instructions
-
Roast the Sweet Potatoes:
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Toss sweet potatoes with olive oil, garlic powder, paprika, salt, and pepper.
- Spread on the baking sheet and roast for 20-25 minutes, flipping halfway.
-
Make the Thai Peanut Sauce:
- In a bowl, whisk together peanut butter, soy sauce, lime juice, honey, sriracha, ginger, sesame oil, and warm water until smooth.
-
Assemble the Bowls:
- Divide quinoa or rice into bowls.
- Add roasted sweet potatoes, red cabbage, carrots, bell pepper, and edamame.
- Drizzle with Thai peanut sauce.
-
Garnish & Serve:
- Top with crushed peanuts, sesame seeds, red pepper flakes, and avocado slices.
- Serve warm or at room temperature.
Notes
- Make It Protein-Packed: Add grilled chicken, tofu, or shrimp.
- Low-Carb Swap: Use cauliflower rice instead of quinoa.
- Meal Prep Friendly: Store components separately and assemble fresh before eating.