Save This vibrant Thai Peanut Roasted Sweet Potato Bowl layers warm, caramelized sweet potatoes over crisp veggies and fragrant rice or quinoa, then bathes it all in a creamy, zesty peanut sauce. It is a hearty plant-based dinner that never gets old at our house, filling, nourishing, and bursting with color for a midweek energy boost.
I first whipped this up on a whim after craving something bright and bold yet wholesome. Now each time I make it, everyone hovers in the kitchen just waiting for a generous spoonful of that peanut sauce.
Ingredients
- Sweet potatoes: Large orange sweet potatoes roast up sweet and caramelized. Look for firm ones with smooth skin and vibrant color for peak flavor and nutrition
- Olive oil: Helps the spices coat each sweet potato cube and promotes perfect roasting
- Smoked paprika: Adds a gentle smoky warmth that doubles the cozy kitchen aroma
- Ground cumin: Brings earthiness that pairs with the natural sweetness of the potatoes
- Salt and black pepper: Essential for balance and sharpness in both potatoes and sauce
- Creamy peanut butter: Unsweetened natural peanut butter yields the richest sauce texture and nutty flavor. Seek out one with minimal ingredients and no added sugar
- Soy sauce or tamari: For a salty umami kick and to keep things gluten free if needed. Tamari is a safe bet for gluten sensitivity
- Lime juice: Freshly squeezed for tang and brightness. It cuts through the richness of the sauce and ties all the flavors together
- Maple syrup or honey: A touch of natural sweetness to round out the sauce. Maple syrup keeps it vegan friendly
- Sriracha or chili sauce: Adds a subtle heat without overpowering. Adjust to your preference for spice
- Garlic and fresh ginger: Must-haves for depth and gentle zing. Freshly grated makes a world of difference, choose firm, juicy ginger and plump garlic cloves
- Quinoa or jasmine rice: Both work beautifully as a base. Fluffy cooked quinoa adds protein and a subtle crunch, while jasmine rice is fragrant and classic
- Shredded red cabbage: Crunchy and vibrant with a hint of sweetness. Choose firm cabbage and slice it thinly for texture
- Shredded carrots: For a pop of color and natural sweetness. Buy whole carrots and shred at home for the freshest result
- Red bell pepper: Brings juicy, crisp freshness. Look for a firm, glossy bell pepper
- Edamame: Offers creamy plant-based protein. Buy pre-shelled for convenience and steam until just tender
- Fresh cilantro: Adds a leafy zip and fresh finish. Pick bright green leaves for best flavor
- Chopped roasted peanuts: For crunch on top. Seek salted roasted peanuts for an extra flavor hit
- Lime wedges: Brightens up each bite at the end, do not skip this squeeze
Instructions
- Preheat and Prepare the Oven:
- Set your oven to 425 degrees Fahrenheit or 220 degrees Celsius so it is thoroughly hot. Line your largest baking sheet with parchment paper to make for easy cleanup and even roasting.
- Toss and Season the Sweet Potato Cubes:
- In a wide mixing bowl, toss the peeled sweet potato cubes with olive oil, smoked paprika, cumin, salt, and black pepper. Stir until every cube is glossy and coated in spice. Spacing out the pieces on the sheet allows them to caramelize properly without steaming.
- Roast to Golden Perfection:
- Slide the tray into your hot oven. Roast the sweet potatoes for 25 to 30 minutes, flipping everything halfway through. You want the edges browned and the centers tender so a fork slides in easily.
- Make the Creamy Peanut Sauce:
- In a medium bowl, whisk together peanut butter, soy sauce or tamari, fresh lime juice, maple syrup or honey, sriracha, minced garlic, and grated ginger. Gradually whisk in three to four tablespoons of warm water until the sauce becomes smooth and pourable. Add water slowly to reach your preferred thickness.
- Build the Bowls:
- Spoon cooked quinoa or jasmine rice into each bowl first. Layer on the golden roasted sweet potatoes, then pile high with shredded cabbage, shredded carrots, sliced bell pepper, and tender edamame.
- Dress and Garnish:
- Drizzle each bowl generously with the creamy Thai peanut sauce. Top with a handful of fresh cilantro, chopped roasted peanuts, and a wedge of lime for bright flavor just before serving.
Save The peanut sauce is hands down the family favorite here. My kids always ask for extra on the side and love using it as a veggie dip for carrots while impatiently waiting for dinner.
Storage Tips
Sweet potato bowls keep well in the fridge for up to three days if assembled without sauce. Store sauce separately and add just before eating to prevent sogginess. Leftover roasted sweet potatoes are awesome in wraps or tossed through salads for lunch the next day.
Ingredient Substitutions
If you need to swap peanut butter, sunflower seed butter keeps the sauce creamy and nut free. For even more protein, try cubed baked tofu or tempeh layered over the bowl base. Brown rice or millet make hearty bases if jasmine rice or quinoa are unavailable or if you prefer extra chew.
Serving Suggestions
Build these bowls as a make-your-own bar at family gatherings so everyone customizes toppings. Try adding sliced avocado or a quick-pickled cucumber ribbon for extra freshness on top. This bowl is delicious hot or cold the next day, perfect picnic fare or make-ahead office lunches.
Save Freeze roasted sweet potatoes and cooked rice or quinoa separately for up to one month. Thaw overnight in the fridge and assemble with freshly chopped veggies for easy weeknight dinners. The peanut sauce can also be frozen in a small airtight container and whisked after thawing.
Recipe FAQ
- → How can I make this dish nut-free?
Use sunflower seed butter in place of peanut butter and omit roasted peanuts for a nut-free version.
- → Can I use brown rice instead of quinoa or jasmine rice?
Yes, brown rice works well and provides a hearty base for the bowl's flavors and textures.
- → What protein can I add to the bowl?
For extra protein, add grilled tofu or tempeh. Both options complement the Thai peanut sauce.
- → Is this meal suitable for gluten-free diets?
Yes, use tamari instead of soy sauce and double-check labels to ensure all ingredients are gluten-free.
- → What drinks pair nicely with this dish?
A crisp Riesling or unsweetened iced green tea pairs well with the fresh and creamy flavors.
- → Does this contain major allergens?
This bowl includes peanuts and soy. Carefully check ingredient labels if you have allergies.