Thai Peanut Sweet Potato Bowl (Print Version)

Roasted sweet potatoes with fresh vegetables and creamy Thai peanut sauce

# What You'll Need:

→ Roasted Sweet Potatoes

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

→ Fresh Vegetables

05 - 1 cup broccoli florets, cut into bite-sized pieces
06 - 1 cup shredded green cabbage
07 - 1/2 cup grated carrots
08 - 1 ripe avocado, sliced

→ Garnishes

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

→ Thai Peanut Sauce

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

# How to Make It:

01 - Preheat oven to 400°F and line a baking sheet with parchment paper.
02 - Toss diced sweet potatoes with olive oil, salt, and black pepper. Spread evenly on prepared baking sheet. Roast for 25-30 minutes, turning halfway through, until golden and tender.
03 - While sweet potatoes roast, cut broccoli into bite-sized florets, shred cabbage, grate carrots, and slice avocado.
04 - Whisk together peanut butter, soy sauce, maple syrup, lime juice, sesame oil, and 2 tablespoons warm water. Add additional water 1 tablespoon at a time until sauce reaches creamy, pourable consistency.
05 - Divide broccoli, cabbage, carrots, and avocado among four bowls. Top with roasted sweet potatoes. Drizzle generously with peanut sauce.
06 - Sprinkle chopped cilantro and peanuts over each bowl. Serve immediately while sweet potatoes are warm.

# Additional Tips::

01 -
  • The peanut sauce comes together in minutes and keeps in the fridge for days
  • You can roast a big batch of sweet potatoes on Sunday and build bowls all week long
  • The combination of warm roasted vegetables and crisp fresh ones is pure comfort food magic
02 -
  • The peanut sauce thickens as it sits, so keep a little warm water handy to thin it before serving
  • Sweet potatoes can be roasted up to three days ahead and reheated gently before assembling
  • Raw vegetables can be prepped a day in advance and stored separately to keep everything crisp
03 -
  • Cut your sweet potatoes into uniform cubes so they roast evenly and finish at the same time
  • Warm the peanut butter slightly in the microwave before making the sauce for easier whisking
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