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)

Description

A wholesome and colorful plant-based bowl featuring roasted sweet potatoes, crisp veggies, fluffy rice, and a creamy Thai peanut sauce. Perfect for weeknight dinners or meal prep.

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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Instructions

Preheat the oven to 400°F (200°C).
Toss the cubed sweet potatoes with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes, flipping halfway through, until golden and tender.
While potatoes roast, rinse the rice and add to a saucepan with 2 cups of water. Bring to a boil, then reduce heat, cover, and simmer for 15–20 minutes until water is absorbed. Fluff with a fork.
In a bowl, whisk together peanut butter, soy sauce or tamari, maple syrup or honey, rice vinegar, sesame oil, ginger (if using), and warm water until smooth.
To assemble bowls, start with a base of rice. Top with roasted sweet potatoes, bell pepper, carrots, cucumbers, and avocado (if using).
Drizzle with peanut sauce and finish with chopped peanuts and fresh cilantro.

Notes

Swap jasmine rice with quinoa or cauliflower rice for a lighter option.

Add tofu, chickpeas, or a fried egg for extra protein.

Use shredded cabbage or zucchini ribbons if cucumbers aren’t available.

Stir sriracha or chili flakes into the sauce for added heat.

Add a squeeze of lime juice over the top to brighten flavors.

Store components separately for up to 4 days; peanut sauce lasts up to a week.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Dish
Method: Roasting
Cuisine: Thai-Inspired

Nutrition

Serving Size: 1 bowl
Calories: 435
Sugar: 9g
Sodium: 540mg
Fat: 18g
Saturated Fat: 3g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 56g
Fiber: 7g
Protein: 11g
Cholesterol: 0mg