Thai Peanut Sweet Potato Bowl
A vibrant, healthy, and flavorful meal prep bowl featuring roasted sweet potatoes, fresh veggies, and a creamy Thai-inspired peanut sauce. Perfect for quick, nourishing lunches or dinners.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Cuisine: Thai
Ingredients
Scale
- 2 medium sweet potatoes, peeled and cubed
- 1 medium red bell pepper, thinly sliced
- 2 medium carrots, julienned or shredded
- 3 stalks green onions, chopped
- A handful fresh cilantro, chopped (optional)
- 1/3 cup peanut butter (creamy or crunchy)
- 1/4 cup coconut milk (full-fat or light)
- Juice of 1 lime
- 2 tbsp soy sauce or tamari
- 1 tbsp honey or maple syrup
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
- Red pepper flakes or sriracha, to taste
- A small handful chopped peanuts for garnish
- 2 cups cooked brown rice or quinoa (optional)
Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.
- Peel and cube sweet potatoes into roughly 1-inch pieces. Toss with olive oil, salt, and pepper. Spread in a single layer on the baking sheet.
- Roast sweet potatoes for 25-30 minutes, stirring halfway through, until golden and fork-tender.
- While sweet potatoes roast, whisk together peanut butter, coconut milk, lime juice, soy sauce, honey, minced garlic, grated ginger, and red pepper flakes or sriracha in a medium bowl. Add water if sauce is too thick.
- Slice red bell pepper, julienne carrots, chop green onions, and roughly chop cilantro.
- Cook brown rice or quinoa according to package instructions if using.
- Divide roasted sweet potatoes and cooked grains between bowls or meal prep containers. Arrange fresh veggies on top or to the side.
- Drizzle peanut sauce generously over each bowl. Garnish with chopped peanuts and extra cilantro if desired.
- Store in the fridge covered for up to 4 days. For best texture, keep fresh veggies and sauce separate until serving.
Notes
Roasting sweet potatoes at high heat caramelizes their natural sugars for better flavor. Adjust sauce thickness by adding water gradually. Use fresh lime juice for best flavor. Keep fresh veggies separate from sauce and roasted potatoes if meal prepping to maintain texture. Use coarsely chopped unsalted peanuts for garnish. Add sriracha to taste for extra heat.
Nutrition
- Serving Size: About 1 bowl per ser
- Calories: 475
- Sugar: 10
- Sodium: 700
- Fat: 19
- Saturated Fat: 3.5
- Carbohydrates: 53
- Fiber: 9
- Protein: 14
Keywords: Thai peanut sweet potato bowl, meal prep, healthy bowl, vegetarian, vegan, gluten-free, peanut sauce, roasted sweet potatoes