Creamy Thai Peanut Sweet Potato Bowls

Name: Creamy Thai Peanut Sweet Potato Bowls
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Thai-Inspired
Ingredients: 2 medium sweet potatoes, peeled and cubed; 1 tablespoon olive oil; Salt and pepper, to taste; 1 cup uncooked jasmine or brown rice; 2 cups water; 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); 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)

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A comforting and wholesome meal, these creamy Thai peanut sweet potato bowls bring together roasted sweet potatoes, fresh crisp veggies, fluffy rice, and a silky Thai-inspired peanut sauce. I love how nourishing, colorful, and satisfying this recipe is, making it one of my favorite choices for weeknight dinners.

Why You’ll Love This Recipe

I like this recipe because it balances rich, creamy flavors with fresh crunch and vibrant vegetables. The roasted sweet potatoes add natural sweetness, while the peanut sauce ties everything together with a savory, tangy, nutty finish. It’s quick to make, filling yet light, and customizable to whatever vegetables I have on hand. Plus, it’s a plant-based meal that doesn’t compromise on comfort.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 medium sweet potatoes, peeled and cubed

1 tablespoon olive oil

Salt and pepper, to taste

1 cup uncooked jasmine or brown rice

2 cups water

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)

For the peanut sauce:

1/3 cup creamy peanut butter

1 tablespoon maple syrup or honey

1 tablespoon rice vinegar

2 tablespoons soy sauce or tamari

1 teaspoon sesame oil

1–2 tablespoons warm water (to thin)

1/2 teaspoon grated fresh ginger (optional)

Directions

I preheat the oven to 400°F (200°C).

I toss the cubed sweet potatoes with olive oil, salt, and pepper, then spread them on a baking sheet. Next I roast for 25–30 minutes, flipping halfway through, until they’re golden and tender.

While the potatoes roast, I rinse the rice and cook it in a saucepan with 2 cups water. I bring it to a boil, then reduce the heat, cover, and let it simmer for 15–20 minutes until the water is absorbed. I fluff with a fork.

To make the peanut sauce, I whisk together peanut butter, soy sauce, maple syrup, rice vinegar, sesame oil, ginger (if using), and warm water until smooth.

To assemble the bowls, I add rice as the base, top with roasted sweet potatoes, bell peppers, carrots, cucumbers, and avocado (if I’m using it), then drizzle with peanut sauce.

I finish by sprinkling chopped peanuts and fresh cilantro on top.

Servings and timing

This recipe makes 4 servings. Prep time is about 15 minutes, cooking time 30 minutes, so I have everything ready in 45 minutes. Each serving is around 435 kcal, making it a balanced and satisfying meal.

Variations

I sometimes swap jasmine rice for quinoa or cauliflower rice for a lighter version.

For extra protein, I add crispy tofu or chickpeas.

If I don’t have cucumbers, I use shredded cabbage or zucchini ribbons for crunch.

To make it spicier, I stir sriracha or chili flakes into the peanut sauce.

A squeeze of lime juice over the finished bowl makes the flavors pop.

Storage/Reheating

I like to store the components separately in airtight containers in the fridge for up to 4 days. The peanut sauce stays fresh for about a week. To reheat, I warm the rice and sweet potatoes in the microwave or a skillet, then assemble the bowls with fresh veggies and sauce just before eating.

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FAQs

Can I make this recipe gluten-free?

Yes, I just use tamari instead of soy sauce and the recipe is completely gluten-free.

Can I prepare this in advance?

I like to roast the sweet potatoes, cook the rice, and make the sauce ahead of time. Then, when I’m ready to eat, I just assemble the bowl with fresh vegetables.

What can I use instead of peanut butter?

I sometimes substitute almond butter or cashew butter for a different nutty flavor. Sunflower seed butter works too if I want a nut-free option.

How can I make this recipe more filling?

I add tofu, tempeh, chickpeas, or even a fried egg on top to boost the protein and make it extra satisfying.

Can I serve this cold as a salad?

Yes, I love turning it into a cold rice and veggie salad bowl, which makes a refreshing meal on warm days.

Conclusion

These creamy Thai peanut sweet potato bowls are one of my favorite meals when I want something that’s cozy yet fresh, nourishing yet easy to prepare. The balance of roasted sweet potatoes, crunchy vegetables, and that irresistible peanut sauce makes every bite satisfying. It’s a dish I keep coming back to for weeknight dinners, meal prep, or even a quick lunch.

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