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Thai Peanut Sweet Potato Bowls Recipe

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4.2 from 64 reviews

These Thai Peanut Sweet Potato Bowls are a vibrant, nutrient-packed meal featuring oven-roasted sweet potatoes and chickpeas tossed in a flavorful spicy-sweet glaze. Combined with steamed broccoli and edamame, a hearty grain base, creamy avocado, and a rich homemade peanut sauce, this bowl offers a delicious balance of textures and bold Thai-inspired flavors. Perfect for a wholesome lunch or dinner, it’s easy to customize and packed with plant-based protein and fiber.

  • Total Time: 50 minutes
  • Yield: 4 servings

Ingredients

Sweet Potatoes & Chickpeas

  • 4 cups peeled and cubed sweet potato (about 2 medium potatoes)
  • 1 can chickpeas, drained and rinsed
  • 2 tablespoons avocado oil
  • 1 tablespoon soy sauce or tamari
  • 1 tablespoon maple syrup
  • 1-2 tablespoons sriracha (adjust for spice preference)
  • 2 teaspoons minced garlic
  • ½ teaspoon red pepper flakes

Bowl Components

  • 1 cup uncooked grain of choice (quinoa, rice, or millet recommended)
  • 1 head broccoli, chopped
  • 1 ½ cups shelled edamame
  • 1 avocado
  • ½ batch peanut sauce (see recipe link)
  • ½ cup chopped peanuts
  • ½ cup chopped cilantro

Instructions

  1. Preheat the Oven: Set your oven to 400°F (200°C) to prepare for roasting the sweet potatoes and chickpeas.
  2. Toss Sweet Potatoes and Chickpeas: In a large bowl, combine the cubed sweet potatoes and rinsed chickpeas. Add the avocado oil, soy sauce (or tamari), maple syrup, sriracha, minced garlic, and red pepper flakes. Toss thoroughly so everything is evenly coated with the flavorful seasoning.
  3. Roast the Vegetables: Spread the sweet potatoes and chickpeas evenly on a baking sheet lined with parchment paper. Roast in the oven for 30-35 minutes, or until the sweet potatoes are tender enough to be pierced easily with a fork and the chickpeas are slightly crispy.
  4. Cook Your Grain: While the veggies roast, prepare your grain according to the package directions. Cooking it in vegetable broth instead of water adds extra flavor. Quinoa typically takes about 15-20 minutes; rice times vary depending on the variety.
  5. Steam Veggies: Place the chopped broccoli and shelled edamame in a pot with about 1 inch of water. Cover and steam for 5-7 minutes until the broccoli is just tender but still crisp. Drain excess water after steaming.
  6. Assemble the Bowls: Start with a base of your cooked grain, then layer on the steamed broccoli and edamame. Add the roasted sweet potatoes and chickpeas next. Slice or cube the avocado and add it to the bowl.
  7. Add the Finishing Touches: Drizzle each bowl with a generous amount of the peanut sauce. Sprinkle with chopped peanuts and chopped cilantro on top. For those who like extra heat, a pinch of red pepper flakes can be added.

Notes

  • Feel free to swap broccoli with sautéed kale, asparagus, or roast the broccoli alongside the sweet potatoes for deeper flavor.
  • A handful of fresh spinach is another great addition that wilts slightly when combined with warm grains.
  • The peanut sauce consistency can be adjusted by adding more water; about ½ cup is recommended for this recipe.
  • Adjust the spice level of the peanut sauce according to your preference by adding more chili or sriracha.
  • Almond butter is an excellent substitute for peanut butter in the sauce if you want a different nutty flavor.
  • Author: Adeline
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Thai
  • Diet: Vegetarian

Find it online: https://flavorhug.com/thai-peanut-sweet-potato-bowls-recipe/