Description
This Thai Peanut Sweet Potato Bowl features roasted sweet potatoes, fresh vegetables, and a creamy peanut sauce, creating a nourishing and flavorful dish in one colorful bowl.
Ingredients
Scale
- 2 medium sweet potatoes, diced
- 1 cup cooked rice or quinoa
- 1 bell pepper, sliced
- 1 cup broccoli florets
- 1 cup carrots, shredded
- 1 cup snap peas
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1/2 cup creamy peanut butter
- 1/4 cup soy sauce
- 1 tablespoon maple syrup
- 1 tablespoon rice vinegar
- 1 teaspoon garlic powder
- 1 teaspoon grated ginger
- Chopped peanuts and green onions for garnish
Instructions
- Preheat your oven to 425°F (220°C).
- Toss the diced sweet potatoes with olive oil, salt, and pepper in a large bowl until evenly coated.
- Spread them out on a baking sheet in a single layer.
- Roast the sweet potatoes for about 25-30 minutes, checking halfway for tenderness and crisp edges.
- Combine the cooked rice or quinoa with the roasted sweet potatoes, sliced bell pepper, broccoli florets, shredded carrots, and snap peas.
- Whisk together the peanut butter, soy sauce, maple syrup, rice vinegar, garlic powder, and grated ginger in a separate bowl until creamy.
- Drizzle the peanut sauce over the vegetable mixture and toss to coat.
- Garnish with chopped peanuts and green onions before serving.
Notes
Feel free to customize with your favorite protein or seasonal vegetables. Leftovers can be stored in the fridge for up to four days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 10g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg
Keywords: sweet potato, peanut sauce, vegetarian, healthy, Thai recipe