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Thai Peanut Sweet Potato Bowls

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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!

Ingredients

Scale

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

  1. 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.

  2. 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.

  3. 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.

  4. 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.

Find it online: https://ukfinda.com/thai-peanut-sweet-potato-bowls/