Thai Peanut Sweet Potato Bowls
Thai Peanut Sweet Potato Bowls are a heartwarming dish that combines roasted sweet potatoes, vibrant vegetables, and a creamy peanut sauce. This recipe is perfect for busy weeknights or when you want to impress guests with minimal effort. Packed with flavor and nutrition, these bowls can be easily customized to suit your taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: Thai
Ingredients
Scale
- 2 large sweet potatoes (about 500g), peeled and cubed
- 2 tbsp melted coconut oil
- 1 red bell pepper, chopped
- 2 cups broccoli florets (fresh or frozen)
- 1/3 cup creamy natural peanut butter
- 2 tbsp low-sodium soy sauce
- 1 tbsp maple syrup
- Juice of 1 lime
- 2 green onions, chopped
- 2 tbsp crushed peanuts
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Toss sweet potato cubes in melted coconut oil until coated and spread on the baking sheet.
- Roast for 25–30 minutes until tender and caramelized, flipping halfway through.
- While roasting, sauté red bell pepper and broccoli in a pan over medium heat for about 5 minutes until tender.
- In a small bowl, whisk together peanut butter, soy sauce, maple syrup, lime juice, and water until smooth.
- Combine roasted sweet potatoes and sautéed veggies in a bowl; drizzle with peanut sauce and toss to mix.
- Serve topped with green onions and crushed peanuts.
Nutrition
- Serving Size: 1 bowl (approximately 350g)
- Calories: 440
- Sugar: 8g
- Sodium: 490mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg
Keywords: - Customize by adding proteins like grilled chicken or tofu. - For an extra kick, add chili flakes or hot sauce. - Store leftovers in an airtight container in the fridge for up to three days.