Thai Peanut Sweet Potato Bowl

The first time I made these bowls, I was experimenting with whatever vegetables lingered in my crisper drawer after a chaotic week. That peanut sauce though—it transformed everything. Now it is the bowl my friends actually request when they come over, and I never say no to making it.

Last winter my sister dropped by unexpectedly and I threw these together in twenty minutes. She sat there quietly eating, then looked up and asked if I could teach her how to make the sauce. Sometimes the simplest meals become the ones people remember most.

Ingredients

• 2 medium sweet potatoes: Peel and dice them evenly so they roast at the same speed
• 1 tablespoon olive oil: Helps those edges get golden and crisp
• 1/2 teaspoon salt and 1/4 teaspoon black pepper: Simple seasoning that lets the sweetness shine
• 1 cup broccoli florets: Raw broccoli adds the perfect crunch against the soft potatoes
• 1 cup shredded green cabbage: Brings a fresh bite and beautiful color
• 1/2 cup grated carrots: Adds natural sweetness and more vibrant color
• 1 avocado, sliced: Creaminess that ties everything together
• 1/2 cup natural peanut butter: The heart of the sauce—creamy peanut butter works best here
• 2 tablespoons soy sauce or tamari: Tamari keeps it gluten-free without sacrificing flavor
• 1 tablespoon maple syrup: Just enough sweetness to balance the salty peanut
• 1 tablespoon lime juice: Brightens up the rich sauce perfectly
• 1 teaspoon sesame oil: A little goes a long way for that nutty finish
• 2–3 tablespoons warm water: Thins the sauce until it pours beautifully
• 1/4 cup chopped peanuts and fresh cilantro: The crunch and fresh finish that makes it complete

Instructions

Roast the sweet potatoes:

Preheat that oven to 400°F and toss your diced sweet potatoes with olive oil, salt, and pepper until coated. Spread them on a parchment-lined baking sheet and roast for 25–30 minutes, flipping halfway through.

Prep your fresh vegetables:

While the oven does its work, cut broccoli into bite-sized florets, shred that cabbage, grate carrots, and slice your avocado.

Whisk together the sauce:

In a small bowl, combine peanut butter, soy sauce, maple syrup, lime juice, sesame oil, and 2 tablespoons warm water. Keep whisking and adding more water until it reaches the perfect pourable consistency.

Build your bowls:

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

Finish and serve:

Sprinkle with chopped peanuts and fresh cilantro, then dig in while everything is still warm.

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My partner used to call this rabbit food until I actually made them try it with the sauce. Now they are the one reminding me to buy sweet potatoes at the grocery store.

Making It Your Own

I have swapped almond butter for peanut butter when my niece visited with her allergy. The flavor changes slightly but that creamy rich texture remains exactly what makes these bowls work.

Protein Boosts That Work

Edamame, baked tofu, or even chickpeas turn this from side dish to complete meal. Just roast them alongside the sweet potatoes to keep everything on one sheet pan.

Sauce Mastery

The sauce consistency matters more than exact measurements here. You want it thick enough to coat a spoon but thin enough to drizzle beautifully.

• Start with less water than you think you need
• Taste as you go—everyone likes different balance
• Make extra because it keeps for a week

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These bowls have saved more weeknight dinners than I can count, and I hope they find their way into your regular rotation too.

Frequently Asked Questions

→ Can I make this bowl gluten-free?

Yes, simply substitute regular soy sauce with tamari to make the entire dish gluten-free while maintaining the same savory depth.

→ How long does the peanut sauce keep?

The creamy peanut sauce stores well in an airtight container in the refrigerator for up to one week. Thin with warm water before serving if it thickens.

→ What protein additions work well?

Baked tofu, edamame, chickpeas, or grilled chicken complement the flavors beautifully. Add protein during assembly for complete nutrition.

→ Can I roast vegetables ahead?

Absolutely. Roasted sweet potatoes and vegetables keep for 3-4 days refrigerated. Reheat gently and assemble with fresh toppings when ready to serve.

→ What nut butter substitutes work?

Almond butter or cashew butter create delicious variations. For nut allergies, sunflower seed butter provides similar creamy texture and richness.

→ How do I prevent the sauce from being too thick?

Add warm water one tablespoon at a time while whisking until reaching desired pourable consistency. The sauce thickens when chilled, so adjust before serving.