Description
These Creamy Thai Peanut Sweet Potato Bowls are a vibrant and nutritious meal featuring roasted sweet potatoes, fluffy jasmine or brown rice, fresh vegetables, and a luscious homemade peanut sauce. Perfect for a wholesome lunch or dinner, this recipe blends sweet, savory, and tangy flavors with a deliciously creamy texture.
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
Vegetables and 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 sauce)
- 1/2 teaspoon grated fresh ginger (optional)
Instructions
- Preheat the oven: Preheat your oven to 400°F (200°C) to prepare for roasting the sweet potatoes.
- Roast the sweet potatoes: Toss the cubed sweet potatoes with olive oil, salt, and pepper evenly. Spread them out on a baking sheet in a single layer. Roast for 25–30 minutes, flipping or stirring halfway through, until the potatoes are golden brown and tender.
- Cook the rice: While the potatoes are roasting, rinse the rice under cold water. Combine the rice and 2 cups of water in a saucepan and bring to a boil. Once boiling, reduce the heat to low, cover, and simmer for 15–20 minutes until all the water is absorbed and the rice is cooked through. Fluff the rice with a fork before serving.
- Make the peanut sauce: In a bowl, whisk together the creamy peanut butter, soy sauce or tamari, maple syrup or honey, rice vinegar, sesame oil, and grated fresh ginger if using. Add 1 to 2 tablespoons of warm water gradually to achieve a smooth and drizzly consistency.
- Assemble the bowls: Start by placing a base of rice in each bowl. Top with the roasted sweet potatoes, sliced red bell pepper, shredded carrots, chopped cucumbers, and avocado slices if desired.
- Finish and serve: Drizzle the creamy peanut sauce over the bowls. Garnish with chopped roasted peanuts and fresh cilantro. Serve immediately and enjoy your wholesome Thai-inspired meal.
Notes
- You can substitute jasmine rice with brown rice for a nuttier flavor and higher fiber content.
- If you prefer a spicier peanut sauce, add a splash of sriracha or chili flakes to taste.
- Avocado is optional but adds creaminess and healthy fats to the dish.
- For a vegan version, use maple syrup instead of honey and ensure soy sauce or tamari is gluten-free if needed.
- Make sure to toss the sweet potatoes halfway through roasting for even cooking and caramelization.
- The peanut sauce can be stored in the refrigerator for up to one week and thinned with water before serving if it thickens.
