Thai Peanut Sweet Potato Bowl

The first time I made this bowl, I was halfway through roasting the sweet potatoes when I realized I'd forgotten to buy fresh limes. I improvised with bottled juice and learned the hard way that fresh citrus really does make the peanut sauce sing. Now I always keep a bowl of these roasted vegetables on hand for impromptu lunches throughout the week.

My roommate used to hover around the kitchen whenever I made this sauce, claiming she could smell the sesame oil from three rooms away. We'd end up standing at the counter, dipping whatever vegetables we could find into the sauce while the sweet potatoes finished roasting. It became our weeknight ritual, the one meal we never argued about who would cook.

Ingredients

• 2 medium sweet potatoes: Diced small and roasted until caramelized at the edges, these become the sweet heart of the bowl
• 1 tablespoon olive oil: Helps the sweet potatoes develop those crispy golden edges we all love
• 1/2 cup natural peanut butter: The foundation of the sauce, choose one with no added sugar for the best flavor control
• 2 tablespoons soy sauce: Use tamari if you need this to be gluten free, the salty umami balances the sweet peanut perfectly
• 1 tablespoon maple syrup: Just enough sweetness to round out the sauce without making it dessert like
• 1 tablespoon fresh lime juice: Brightens everything and cuts through the rich peanut butter
• 1 teaspoon sesame oil: A little goes a long way, this is what makes the sauce taste like it came from a restaurant
• 1 cup broccoli florets: Keep them raw for crunch or give them a quick steam if you prefer
• 1 cup shredded green cabbage: Adds a fresh, slightly sweet crunch that holds up beautifully in the bowl
• 1/2 cup grated carrots: Their natural sweetness plays nicely with the roasted potatoes
• 1 avocado: Sliced just before serving, creamy and cool against the warm roasted vegetables
• 1/4 cup fresh cilantro: Brightens each bite with its citrusy, fresh flavor
• 1/4 cup chopped peanuts: The final crunch that makes every bite interesting

Instructions

Organize kitchen cleaning supplies and cooking essentials on the wall to keep prep areas tidy and accessible.

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Get the oven heating:

Preheat to 400°F and grab your largest baking sheet, we want plenty of room for those sweet potatoes to roast properly

Prep the sweet potatoes:

Toss the diced pieces with olive oil, salt, and pepper until each cube is lightly coated

Roast until golden:

Spread on a parchment lined sheet and roast for 25 to 30 minutes, flipping halfway so all sides get those crispy edges

Make the sauce:

Whisk peanut butter, soy sauce, maple syrup, lime juice, sesame oil and 2 tablespoons warm water until smooth

Get the right consistency:

Add more water one spoonful at a time until the sauce pours easily off your whisk

Build your bowls:

Divide the fresh vegetables among four bowls, top with warm roasted potatoes, and drizzle generously with sauce

Finish with flourish:

Sprinkle with cilantro and peanuts, then serve immediately while the sweet potatoes are still warm

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This bowl saved me during finals week in college. I'd make all the components on Sunday and build different variations all week, feeling like I was eating something thoughtful even when I was running on caffeine and stress. The colors alone made everything feel better.

Making It Your Own

Once I added roasted chickpeas for extra protein and ended up eating that version for a week straight. The crispy chickpeas paired with the creamy sauce was exactly the kind of satisfying combination that keeps you from ordering takeout.

Sauce Variations

My friend who hates peanut butter swears by the cashew version, while another neighbor adds a teaspoon of curry powder to make it feel even more Thai inspired. I've tried almond butter when the pantry was empty, and while it works, peanut still wins in my house for that authentic restaurant flavor.

Perfect Pairings

A cold beer or crisp white wine cuts through the rich sauce beautifully. I've also served this alongside miso soup and brown rice when feeding a crowd. The bowls are filling enough on their own for a light dinner, but add some edamame or baked tofu if you need something more substantial.

• Try red pepper flakes if you like a little heat in every bite
• A squeeze of fresh lime right before serving wakes up all the flavors
• The sauce works on everything from grain bowls to spring rolls

Keeps spoons and utensils off counters while cooking, catching drips and keeping your stovetop clean.

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There's something deeply satisfying about eating from a bowl filled with so many colors and textures. It's the kind of meal that makes you feel nourished from the inside out, without weighing you down.

Frequently Asked Questions

→ How long does this bowl keep in the refrigerator?

Stored in airtight containers, the components stay fresh for 4-5 days. Keep the sauce separate and add fresh garnishes like cilantro and peanuts when serving.

→ Can I make the peanut sauce ahead of time?

Absolutely. The sauce thickens when refrigerated, so thin with warm water before serving. It keeps for up to two weeks in the refrigerator.

→ What protein additions work well?

Baked tofu, edamame, chickpeas, or grilled tempeh pair perfectly. Simply prepare your protein of choice while the sweet potatoes roast.

→ How can I adjust the sauce consistency?

Add warm water one tablespoon at a time until pourable. For thicker dipping sauce, use less water. The flavors intensify after resting for 30 minutes.

→ What vegetables can I substitute?

Snap peas, red bell pepper, cucumber, or roasted cauliflower work beautifully. Use whatever fresh produce you have on hand for a customizable bowl.