Thai Peanut Sweet Potato Bowl

My roommate first introduced me to peanut butter on savory food during finals week of college, when she poured it over roasted vegetables and called it dinner. I was skeptical until that first creamy, tangy bite hit my tongue. Now this bowl is my go-to when I want something that feels indulgent but still leaves me feeling light and energized. The way the sweet potatoes caramelize in the oven while the sauce comes together in minutes makes the whole kitchen smell like a tiny restaurant.

Last summer I served these at a dinner party where half the guests were convinced they hated sweet potatoes. I watched them go back for thirds without saying a word about what they were eating. When someone finally asked what made the roasted potatoes so good, I just smiled and pushed the peanut sauce toward them.

Ingredients

• 2 medium sweet potatoes: Peel and dice them into even cubes so they roast uniformly, turning golden and caramelized
• 1 tablespoon olive oil: Helps the potatoes develop that crispy exterior while staying tender inside
• 1/2 teaspoon salt and 1/4 teaspoon black pepper: Simple seasoning that lets the natural sweetness shine through
• 1 cup broccoli florets: Adds a fresh crunch and vibrant green color to the bowl
• 1 cup shredded green cabbage: Provides a satisfying crunch and keeps well for meal prep
• 1/2 cup grated carrots: Brings natural sweetness and a bright pop of color
• 1 avocado, sliced: Creamy richness that balances the tangy peanut sauce perfectly
• 1/4 cup fresh cilantro, chopped: Fresh herbal notes that cut through the rich sauce
• 1/4 cup chopped peanuts: Essential crunch and salty contrast to the sweet potatoes
• 1/2 cup natural peanut butter: The heart of the sauce, so choose one you love eating plain
• 2 tablespoons soy sauce or tamari: Deep umami flavor and saltiness that ties everything together
• 1 tablespoon maple syrup: Just enough sweetness to balance the tangy lime and salty soy
• 1 tablespoon lime juice: Bright acidity that keeps the sauce from feeling too heavy
• 1 teaspoon sesame oil: Toasty, nutty aroma that makes the sauce taste restaurant quality
• 2 to 3 tablespoons warm water: The secret to getting that perfect drizzleable consistency

Instructions

Roast the sweet potatoes:

Preheat your oven to 400°F and toss the diced sweet potatoes with olive oil, salt, and pepper on a parchment lined baking sheet. Roast for 25 to 30 minutes, turning them halfway through, until they are golden brown and tender when pierced with a fork.

Prep your vegetables:

While the sweet potatoes roast, cut the broccoli into bite sized florets, shred the cabbage, grate the carrots, and slice the avocado into perfect rounds.

Whisk the peanut sauce:

In a small bowl, combine the peanut butter, soy sauce, maple syrup, lime juice, and sesame oil with 2 tablespoons of warm water. Add more water a teaspoon at a time until the sauce reaches a creamy, pourable consistency.

Assemble your bowls:

Divide the fresh vegetables among four bowls, top with the roasted sweet potatoes, and drizzle generously with the peanut sauce. Garnish with chopped cilantro and peanuts before serving.

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This recipe became my comfort food during a rainy winter when takeout felt too complicated but I needed something warming. Now whenever I make it, I remember standing in my tiny kitchen watching steam rise from the roasting pan while rain tapped against the window.

Making It Yours

The beauty of this bowl lies in how easily it adapts to whatever is in your fridge or what you are craving that day. I have found that some small changes can completely transform the personality of the dish while keeping that soul satisfying combination of sweet potatoes and peanut sauce.

Protein Additions

Sometimes I need something more substantial, especially after a long workout or when I know dinner needs to fuel me through a busy evening. The peanut sauce creates such a perfect base for protein that it almost feels like the sauce was invented specifically to make everything taste better.

Storage And Prep

On Sundays I often roast a double batch of sweet potatoes and whisk up enough peanut sauce for the whole week. The roasted potatoes reheat beautifully in the oven or even cold straight from the container, and the sauce actually develops deeper flavors after a day in the refrigerator.

• Store the peanut sauce in a separate jar and give it a good stir before using
• Keep the chopped vegetables in separate containers so nothing gets soggy
• Assembly takes less than five minutes when everything is already prepped

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There is something deeply satisfying about eating from a bowl filled with so many colors and textures. This recipe reminds me that nourishing food can also be exciting, beautiful, and exactly what you need.

Recipe FAQ

→ Can I make this bowl ahead of time?

Absolutely. Roast the sweet potatoes and prepare the vegetables up to 3 days in advance. Store the peanut sauce separately and assemble just before serving. The flavors actually meld beautifully overnight.

→ What protein options work well with this bowl?

Baked tofu, edamame, chickpeas, or grilled tempeh make excellent additions. Simply cook your chosen protein separately and add it when assembling the bowls.

→ Is the peanut sauce spicy?

The sauce has mild heat from the Thai flavors, but isn't overly spicy. If you prefer more heat, add sriracha or red pepper flakes to taste.

→ Can I use other nut butters?

Yes, almond butter or cashew butter work as delicious alternatives. Sunflower seed butter creates a nut-free version while maintaining similar creaminess.

→ What vegetables can I substitute?

Snap peas, bell peppers, cucumber, shredded Brussels sprouts, or roasted cauliflower all work wonderfully. Use whatever fresh produce is in season or available.

→ How long does the peanut sauce keep?

The sauce stores in an airtight container in the refrigerator for up to one week. You may need to thin it with a little water when reheating.