Description
A delicious and nutritious Thai Peanut Sweet Potato Bowl filled with roasted sweet potatoes, fresh vegetables, and a creamy peanut sauce.
Ingredients
Scale
- 4 medium sweet potatoes, diced
- 2 tablespoons olive oil
- Salt to taste
- Pepper to taste
- 2 cups broccoli florets
- 2 cups shredded cabbage
- 1 cup grated carrots
- 1 medium avocado, sliced
- ½ cup peanut butter
- 2 tablespoons soy sauce or tamari
- 2 tablespoons maple syrup
- 2 tablespoons fresh lime juice
- 1 tablespoon sesame oil
- ¼ cup fresh cilantro, chopped
- ¼ cup chopped peanuts
Instructions
- Preheat oven to 400°F.
- Toss diced sweet potatoes with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25 to 30 minutes, stirring halfway through, until golden and crisp.
- While sweet potatoes roast, prepare the vegetables by arranging broccoli florets, shredded cabbage, grated carrots, and sliced avocado.
- In a mixing bowl, whisk together peanut butter, soy sauce, maple syrup, lime juice, and sesame oil until smooth. Thin with 1 to 2 tablespoons warm water if needed.
- Divide roasted sweet potatoes and prepared vegetables evenly among 4 bowls. Drizzle each bowl with peanut sauce.
- Garnish each bowl with fresh cilantro and chopped peanuts. Serve immediately.
Notes
- Feel free to add other vegetables of your choice.
- For a spicier sauce, consider adding chili paste or sriracha.
- This dish can be served warm or cold.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Roasting and Mixing
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 7g
- Sodium: 400mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg