Description
Hearty Thai Peanut Sweet Potato Bowls blend savory international flavors for a satisfying meal. Spicy, creamy peanut sauce and roasted sweet potatoes create a delicious balance of textures and tastes you will crave.
Ingredients
Scale
- 1 cup cooked quinoa or brown rice (or cauliflower rice for low-carb)
- 2 medium sweet potatoes, diced into ½-inch (1.27 cm) cubes
- ½ small avocado, sliced
- 1 cup shredded red cabbage
- 1 carrot, julienned
- ½ red bell pepper, sliced
- ½ cup edamame (or chickpeas)
- ¼ cup creamy peanut butter
- 2 tbsps soy sauce (or tamari for gluten-free)
- 1 tbsp lime juice
- 1 tbsp honey (or maple syrup for vegan)
- 1 tsp sriracha (optional for spice)
- 1 tsp grated ginger
- 1 tsp sesame oil
- 2–3 tbsps warm water (to thin)
- 2 tbsps crushed peanuts
- 1 tbsp sesame seeds
- 1 tsp red pepper flakes (for heat)
- ¼ cup chopped fresh cilantro
- 1 tbsp olive oil
- ½ tsp garlic powder
- ½ tsp smoked paprika
- ¼ tsp salt
- ¼ tsp black pepper
Instructions
- Preparation: Preheat oven to 400F (200C) and line baking sheet with parchment paper. Coat sweet potato cubes with olive oil, garlic powder, paprika, salt, and pepper.
- Roasting: Spread seasoned sweet potatoes in a single layer on baking sheet. Roast for 20-25 minutes, flipping midway to ensure even caramelization and achieving a tender, golden exterior.
- Sauce Creation: Blend peanut butter, soy sauce, lime juice, honey, sriracha, ginger, sesame oil, and water. Whisk until smooth and consistent, creating a rich, complex Thai peanut sauce.
- Bowl Assembly: Build a foundation of quinoa or rice in serving bowls. Strategically layer roasted sweet potatoes as the centerpiece.
- Vegetable Arrangement: Surround sweet potatoes with vibrant ingredients – red cabbage, carrots, bell peppers, and edamame – creating a colorful, nutritious landscape.
- Finishing Touches: Drizzle Thai peanut sauce generously over the bowl, ensuring complete flavor coverage. Garnish with crushed peanuts, sesame seeds, red pepper flakes, and avocado slices.
- Serving: Enjoy immediately, either warm or at room temperature, celebrating the harmonious blend of textures and flavors.
Notes
- Optimize Sweet Potato Roasting: Space cubes evenly on baking sheet to ensure crispy edges and prevent steaming, which creates soggy texture.
- Balance Sauce Consistency: Add water gradually when whisking peanut sauce to control thickness; aim for smooth, pourable consistency that coats ingredients without being too runny.
- Customize Protein Options: Swap quinoa with brown rice, add grilled tofu, or include shredded chicken for increased protein variety and dietary flexibility.
- Enhance Vegetable Freshness: Chop vegetables just before serving to maintain crisp texture and maximize nutritional value, preventing wilting and preserving vibrant colors.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Lunch, Dinner, Snacks
- Method: Roasting
- Cuisine: Thai
Nutrition
- Serving Size: 5
- Calories: 460
- Sugar: 9 g
- Sodium: 500 mg
- Fat: 21 g
- Saturated Fat: 4 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 57 g
- Fiber: 10 g
- Protein: 14 g
- Cholesterol: 0 mg