Thai Peanut Sweet Potato Bowls
Thai Peanut Sweet Potato Bowls are a deliciously vibrant meal that combines the creamy sweetness of roasted sweet potatoes with a rich peanut sauce and fresh, crunchy vegetables. This easy-to-make dish is not only packed with flavor but also offers a nutritious option perfect for lunch or dinner. Ideal for meal prep or impressing guests, each bowl is a satisfying explosion of tastes and textures that will keep everyone coming back for more.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: Thai
Ingredients
Scale
- 2 medium sweet potatoes (about 500g), peeled and cubed
- 2 tbsp vegetable oil
- 1/4 cup creamy peanut butter
- 2 tbsp low-sodium soy sauce
- 2 tbsp fresh lime juice
- 1 cup chopped bell peppers (mixed colors)
- 1 cup sliced cucumbers
- 1/2 cup shredded carrots
- 1/4 cup chopped peanuts (for topping)
- 1/4 cup chopped cilantro (for garnish)
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Toss the cubed sweet potatoes with vegetable oil, salt, and pepper in a bowl until evenly coated. Spread them on the baking sheet.
- Roast for 25-30 minutes until tender and caramelized.
- In a separate bowl, whisk together peanut butter, soy sauce, lime juice, and a splash of water until smooth.
- Assemble bowls by placing roasted sweet potatoes at the base, then top with bell peppers, cucumbers, and carrots.
- Drizzle with peanut sauce and sprinkle with chopped peanuts and cilantro before serving.
Nutrition
- Serving Size: 1 bowl (about 375g)
- Calories: 450
- Sugar: 6g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg
Keywords: - For added protein, incorporate grilled chicken or tofu. - Substitute sweet potatoes with quinoa or brown rice for a different base. - Adjust the peanut sauce thickness by adding more water if needed.