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Thai Peanut Sweet Potato Bowls

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A quick and easy meal prep recipe featuring roasted sweet potatoes and veggies with a creamy, tangy Thai peanut sauce. Perfect for busy weeks, this dish is nutritious, flavorful, and customizable.

Ingredients

Scale
  • 2 medium sweet potatoes, peeled and cubed
  • 1 red bell pepper, sliced
  • 2 cups broccoli florets, fresh or frozen
  • 1 small red onion, thinly sliced
  • 2 garlic cloves, minced
  • 3 tablespoons olive oil or avocado oil
  • Salt and pepper, to taste
  • Fresh cilantro, chopped (optional, for garnish)
  • ½ cup creamy natural peanut butter
  • ¼ cup full-fat coconut milk (or almond milk for lighter option)
  • 2 tablespoons soy sauce or tamari
  • 1 tablespoon fresh lime juice
  • 1 tablespoon maple syrup or honey
  • 1 teaspoon grated fresh ginger
  • Pinch of red pepper flakes or sriracha (optional)
  • Water, to thin sauce as needed
  • Optional toppings: chopped peanuts, sliced green onions, toasted sesame seeds, cooked quinoa or rice

Instructions

  1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or a silicone mat.
  2. Peel and cube sweet potatoes into 1-inch pieces. Toss with 2 tablespoons olive oil, 1 teaspoon salt, and ½ teaspoon black pepper. Spread on one half of the baking sheet.
  3. Slice red bell pepper, chop broccoli florets, and thinly slice red onion. Toss with 1 tablespoon olive oil, a pinch of salt, and minced garlic. Spread on the other half of the baking sheet without crowding.
  4. Roast sweet potatoes and veggies for 25-30 minutes, flipping halfway through, until tender and slightly caramelized.
  5. While roasting, whisk together peanut butter, coconut milk, soy sauce, maple syrup, lime juice, grated ginger, and red pepper flakes in a bowl. Add water 1 tablespoon at a time until sauce is smooth and pourable.
  6. Divide roasted sweet potatoes and veggies into 4 meal prep containers. Drizzle generously with peanut sauce.
  7. Garnish with chopped peanuts, sliced green onions, sesame seeds, and fresh cilantro if desired.
  8. Let cool slightly, seal containers, and refrigerate up to 4 days. Reheat in microwave for 2-3 minutes before serving.

Notes

Do not overcrowd the baking sheet to allow veggies to crisp instead of steam. Adjust peanut sauce thickness with water as needed. For more peanut flavor, add extra peanut butter or lime juice. Can be made vegan by using maple syrup instead of honey and tamari instead of soy sauce. Can freeze for longer storage; thaw overnight before reheating.

Nutrition

Keywords: Thai peanut sweet potato bowls, meal prep, easy dinner, roasted sweet potatoes, peanut sauce, healthy, vegetarian, gluten-free

Find it online: https://cooltastes.com/thai-peanut-sweet-potato-bowls-easy-meal-prep-recipe-for-busy-weeks/