Description
Enjoy a vibrant and nourishing Creamy Thai Peanut Sweet Potato Bowl featuring roasted sweet potatoes, fluffy jasmine or brown rice, fresh veggies, and a luscious homemade peanut sauce. This wholesome, plant-based bowl bursts with flavor and textures, perfect for a satisfying lunch or dinner in under an hour.
Ingredients
Scale
Roasted Sweet Potatoes
- 2 medium sweet potatoes, peeled and cubed
- 1 tablespoon olive oil
- Salt and pepper, to taste
Rice
- 1 cup uncooked jasmine or brown rice
- 2 cups water
Fresh Vegetables & Toppings
- 1 red bell pepper, sliced
- 1 cup shredded carrots
- 1/2 cup chopped cucumbers
- 1/4 cup chopped roasted peanuts
- 2 tablespoons fresh cilantro, chopped
- 1/2 avocado, sliced (optional)
Peanut Sauce
- 1/3 cup creamy peanut butter
- 2 tablespoons soy sauce or tamari
- 1 tablespoon maple syrup or honey
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1–2 tablespoons warm water (to thin)
- 1/2 teaspoon grated fresh ginger (optional)
Instructions
- Preheat Oven: Preheat the oven to 400°F (200°C) to prepare for roasting the sweet potatoes.
- Roast Sweet Potatoes: Toss the cubed sweet potatoes with olive oil, salt, and pepper. Spread them out evenly on a baking sheet. Roast for 25–30 minutes, flipping halfway through, until the potatoes are golden and tender.
- Cook Rice: While the potatoes roast, rinse the rice under cold water. Add the rice and 2 cups of water to a saucepan and bring to a boil. Reduce the heat to low, cover, and simmer for 15–20 minutes until the water is absorbed and the rice is cooked. Fluff with a fork.
- Make Peanut Sauce: In a bowl, whisk together creamy peanut butter, soy sauce or tamari, maple syrup or honey, rice vinegar, sesame oil, grated fresh ginger if using, and 1 to 2 tablespoons of warm water until the sauce is smooth and pourable.
- Assemble Bowls: Start each bowl with a base of cooked rice. Top with roasted sweet potatoes, sliced red bell pepper, shredded carrots, chopped cucumbers, and sliced avocado if desired.
- Finish and Serve: Drizzle the peanut sauce evenly over the bowls. Sprinkle with chopped roasted peanuts and fresh cilantro for added texture and flavor. Serve immediately.
Notes
- Maple syrup can be substituted with honey for a different sweetness profile.
- Use tamari instead of soy sauce for a gluten-free option.
- Avocado is optional but adds creaminess and healthy fats.
- If you prefer a thinner peanut sauce, add more warm water, one teaspoon at a time.
- Leftovers keep well in the refrigerator for up to 3 days; assemble fresh to maintain texture.
