Pin This Thai Peanut Roasted Sweet Potato Bowl is my go-to for a vibrant weeknight dinner that feels both nourishing and deeply satisfying. Roasted sweet potatoes mingle with crunchy vegetables and a lusciously creamy peanut dressing that makes every bite pop with flavor. Whenever I am short on time but craving something colorful and crave-worthy, this bowl never fails to impress and brings a smile to everyone at my table.
You will find the peanut sauce especially irresistible and versatile. The first time I made this, the leftovers did not last past lunch the next day: my partner asked for the sauce recipe because they wanted it on everything.
Ingredients
- Sweet potatoes: Provide the hearty, naturally sweet foundation of the bowl. Look for firm, medium-sized potatoes with smooth skin.
- Olive oil: Gives the sweet potatoes a rich, golden finish when roasting. Use a fruity extra virgin olive oil for maximum flavor.
- Smoked paprika: Infuses subtle earthiness. For best taste, choose a high-quality Spanish variety.
- Ground cumin: Boosts warmth and depth, balancing the sweetness of the potatoes.
- Salt: Enhances all the flavors and helps caramelization
- Black pepper: Adds mild heat and earthiness
- Creamy peanut butter: Forms the base of the Thai sauce. Seek out natural peanut butter with no sugar added for pure flavor.
- Soy sauce or tamari: Brings umami saltiness to the sauce. Tamari is a must for gluten-free diets.
- Fresh lime juice: Lifts everything with bright acidity. Roll your lime on the counter to get the most juice.
- Maple syrup or honey: Provides balanced sweetness. Maple keeps the recipe vegan.
- Sriracha or chili sauce: Lets you control spice. Adjust to taste for a gentle kick or more heat.
- Fresh garlic and ginger: Add a craveable zing. Opt for fresh over powdered for the punchiest flavor.
- Warm water: Thins the sauce to the perfect drizzling texture
- Prepared quinoa or jasmine rice: Makes a mellow, protein-rich base that soaks up the dressing.
- Shredded red cabbage and carrots: Supply crunch and a pop of color. Choose firm veggies and shred freshly if possible.
- Red bell pepper: For natural sweetness and juicy bite
- Edamame: Brings extra plant-based protein. Buy shelled and steam or microwave.
- Chopped fresh cilantro: Lights up the bowl with herby brightness. Use tender leaves and a sprinkle of stems for extra flavor.
- Roasted peanuts: Finish with a satisfying salty crunch. Choose unsalted, roasted peanuts and chop coarsely.
- Lime wedges: Brighten the flavor just before eating and invite playful squeezing at the table
Instructions
- Preheat Your Oven:
- Getting your oven fully hot ensures the sweet potatoes roast quickly and caramelize rather than steam. Set the oven to 425 degrees Fahrenheit or 220 degrees Celsius and line a baking sheet with parchment paper for easy cleanup.
- Season the Sweet Potatoes:
- Combine peeled and cubed sweet potatoes in a large mixing bowl with olive oil smoked paprika cumin salt and black pepper. Toss thoroughly until every piece is glistening and coated. This step helps the potatoes become evenly crisp and deeply flavorful.
- Spread and Roast:
- Arrange the seasoned sweet potatoes in a single layer on your prepared baking sheet. Try not to crowd them so each piece gets a chance to brown. Roast in the preheated oven for 25 to 30 minutes tossing halfway through until they are fork-tender and golden with caramelized edges.
- Make the Peanut Sauce:
- While the potatoes roast whisk together creamy peanut butter soy sauce or tamari lime juice maple syrup or honey sriracha minced garlic grated ginger and warm water in a medium bowl. Whisk until you have a smooth and pourable sauce adjusting with additional water as needed to reach a drizzling consistency.
- Prep Veggies and Grain:
- While everything roasts cook your quinoa or rice according to package instructions if not using pre-cooked. Thinly slice red bell pepper and shred your cabbage and carrots. Steam or microwave edamame until just tender.
- Assemble the Bowls:
- Spoon a serving of quinoa or rice into each bowl then arrange roasted sweet potatoes cabbage carrots bell pepper and edamame around the grains in colorful clusters.
- Drizzle and Garnish:
- Generously drizzle each bowl with Thai peanut sauce. Finish with torn cilantro roasted peanuts and a squeeze of lime from the wedges for a burst of freshness.
Pin I never get tired of the ginger in the peanut sauce. The first time we made this recipe as a family my little one helped whisk the sauce and grabbed the ginger to smell: now it is their favorite job and the reason we always double the ginger.
Storage Tips
Store any leftovers in an airtight container in the refrigerator for up to three days. Keep the peanut sauce separate until serving so the veggies and potatoes stay crisp. Warm up the sweet potatoes and rice for the best texture or serve chilled for a refreshing lunch.
Ingredient Substitutions
If you are out of quinoa jasmine or brown rice work perfectly and you can use cauliflower rice for a grain-free bowl. Swap the peanut butter for sunflower seed butter for nut allergies and adorn with toasted pumpkin seeds instead of peanuts. Tamari takes care of any gluten concerns and makes this naturally allergy-friendly.
Serving Suggestions
This bowl stands alone as a filling meal but it shines paired with a crisp Riesling or a tall glass of unsweetened iced green tea. For extra protein try topping with grilled tofu tempeh or a sunny-side egg if you are not vegan. Serve everything family-style and let each person assemble their bowl for a crowd-pleasing dinner or lunch.
Cultural Context
Inspired by the flavors of Thai cuisine this bowl brings together classic Thai elements like peanut sauce fresh herbs and tangy lime in a format that is easy to assemble and perfect for weeknight eating. Combining roasted sweet potatoes and edamame echoes the Thai love of balancing softness freshness and protein.
Seasonal Adaptations
Swap in roasted butternut squash or delicata squash for sweet potatoes in the fall Mango and snap peas make a summery topping trade carrots for julienned cucumbers when the weather gets hot Use freshly steamed broccoli or asparagus in spring for a green burst
Success Stories
Many friends have told me this recipe saved their weeknight dinners: and one even started packing it for meal prep lunches three days in a row. When my family hosted a casual get-together we served these bowls build-your-own style and they disappeared fast. Getting kids to eat veggies was never easier or more fun for everyone.
Freezer Meal Conversion
The peanut sauce and roasted sweet potatoes both freeze well on their own. Let them cool completely then pack in separate containers. Thaw the night before and combine with fresh veggies and cooked grains for a speedy bowl when you need it. I keep an extra jar of the sauce in my freezer and it is honestly a weeknight hero.
Pin Thai Peanut Roasted Sweet Potato Bowls bring guaranteed smiles to any busy night. Let everyone customize their bowl and enjoy vibrant flavors in every bite.
Recipe Q&A
- → How do I get crispy roasted sweet potatoes?
Toss sweet potato cubes well in olive oil and spices, then roast them spaced out on a parchment-lined baking sheet at 425°F until golden and tender, stirring halfway.
- → Can I use any other grains instead of quinoa or rice?
Absolutely. Brown rice, farro, or even cauliflower rice are delicious substitutes and offer different textures.
- → How spicy is the Thai peanut sauce?
The sauce has a mild kick from sriracha, but you can adjust the heat to taste by adding more or less chili sauce.
- → Is this dish suitable for a nut-free diet?
Yes! Simply swap peanut butter for sunflower seed butter and omit chopped peanuts for a nut-free version.
- → Can I prepare components ahead of time?
Definitely. Roast the sweet potatoes and make the sauce a day ahead. Store in the fridge and assemble bowls before serving.
- → What proteins can I add?
Grilled tofu or tempeh are excellent additions for extra protein, keeping the bowl plant-based and hearty.