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Thai Peanut Sweet Potato Bowls Recipe

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4.2 from 59 reviews

These Thai Peanut Sweet Potato Bowls are a vibrant, wholesome meal combining roasted sweet potatoes and chickpeas with steamed broccoli and edamame over a grain base, all topped with a creamy, spicy peanut sauce. Perfect for a nutritious lunch or dinner that’s packed with flavor, texture, and protein, this recipe offers a balanced vegan and gluten-free option that’s easy to prepare and customize with your favorite grains and veggies.

Ingredients

Sweet Potatoes and 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 (depending on 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 or use prepared peanut sauce)
  • ½ cup chopped peanuts
  • ½ cup chopped cilantro

Instructions

  1. Preheat Oven: Preheat your oven to 400 degrees Fahrenheit to prepare for roasting the sweet potatoes and chickpeas.
  2. Toss Sweet Potatoes and Chickpeas: In a mixing bowl, combine the cubed sweet potatoes and rinsed chickpeas with avocado oil, soy sauce or tamari, maple syrup, sriracha, minced garlic, and red pepper flakes. Toss thoroughly until everything is evenly coated with the seasoning mixture.
  3. Roast Sweet Potatoes and Chickpeas: Spread the seasoned sweet potatoes and chickpeas onto a baking sheet lined with parchment paper in a single layer. Roast in the preheated oven for 30-35 minutes or until the sweet potatoes are tender and can be easily pierced with a fork.
  4. Cook the Grain: While the sweet potatoes and chickpeas roast, prepare your choice of grain (quinoa, rice, or millet) according to package directions. For added flavor, cook the grain in vegetable broth instead of water.
  5. Steam Vegetables: In a pot, add chopped broccoli and shelled edamame with about one inch of water. Cover and steam for 5-7 minutes until the broccoli is just fork tender. Drain any leftover water carefully.
  6. Assemble the Bowl: Once all components are ready, build your bowl by placing a base of cooked grain. Top with steamed broccoli and edamame, roasted sweet potatoes and chickpeas, sliced avocado, and a generous drizzle of peanut sauce.
  7. Garnish and Serve: Finish by sprinkling chopped peanuts, fresh cilantro, and additional red pepper flakes if desired for an extra kick. Serve immediately to enjoy the mixed textures and flavors.

Notes

  • You can swap broccoli for sautéed kale, asparagus, or roast the broccoli alongside the sweet potatoes for enhanced flavor.
  • Fresh spinach works well too, wilting slightly when mixed with warm grains.
  • The peanut sauce should include about ½ cup of water for desired consistency; adjust spice levels to taste.
  • Almond butter can be used as a substitute for peanut butter in the sauce to vary the flavor.

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