Thai Peanut Sweet Potato Bowl (Printable version)

Roasted sweet potatoes with fresh vegetables and creamy Thai-inspired peanut sauce in a vibrant plant-based bowl.

# What you need:

→ Roasted Sweet Potatoes

01 - 2 medium sweet potatoes, peeled and diced
02 - 1 tablespoon olive oil
03 - 1/2 teaspoon salt
04 - 1/4 teaspoon black pepper

→ Fresh Vegetables

05 - 1 cup broccoli florets
06 - 1 cup shredded green cabbage
07 - 1/2 cup grated carrots
08 - 1 avocado, sliced

→ Garnishes

09 - 1/4 cup fresh cilantro, chopped
10 - 1/4 cup chopped peanuts

→ Thai Peanut Sauce

11 - 1/2 cup natural peanut butter
12 - 2 tablespoons soy sauce or tamari
13 - 1 tablespoon maple syrup
14 - 1 tablespoon lime juice
15 - 1 teaspoon sesame oil
16 - 2 to 3 tablespoons warm water

# How to Make It:

01 - Preheat your oven to 400 degrees Fahrenheit.
02 - Toss the diced sweet potatoes with olive oil, salt, and black pepper. Spread evenly on a baking sheet lined with parchment paper. Roast for 25 to 30 minutes, turning halfway through, until golden and tender.
03 - While the sweet potatoes roast, prepare the fresh vegetables: cut broccoli into bite-sized florets, shred the cabbage, grate the carrots, and slice the avocado.
04 - In a small bowl, whisk together peanut butter, soy sauce, maple syrup, lime juice, sesame oil, and 2 tablespoons of warm water. Add more water, a little at a time, until the sauce reaches a creamy, pourable consistency.
05 - Divide broccoli, cabbage, carrots, and avocado among four bowls. Top each with roasted sweet potatoes. Drizzle generously with peanut sauce.
06 - Garnish each bowl with chopped cilantro and peanuts. Serve immediately.

# Expert Advice:

01 -
  • The sauce tastes indulgent but comes together in literally two minutes with ingredients you probably already have.
  • You can prep everything on Sunday and assemble a completely different tasting bowl each night of the week just by switching up garnishes.
  • It feels fancy enough to serve guests but tastes even better as leftovers, which is saying something.
02 -
  • If your sauce breaks or looks grainy, you added cold water instead of warm, and the fix is to slowly whisk in a tiny bit more peanut butter to bring it back together.
  • Roasted sweet potatoes continue to get softer as they sit, so if you're meal prepping, keep them separate from everything else and assemble fresh each time.
03 -
  • If you're making this for someone with a nut allergy, sunflower seed butter swaps in perfectly and honestly tastes just as good once it's combined with the lime and soy.
  • A tiny pinch of chili flakes in the sauce adds complexity without heat, and sesame seeds on top catch the light and make everything look more intentional than it was.
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