Thai Peanut Sweet Potato Bowl

My tiny apartment kitchen smelled like maple syrup and roasted vegetables that first night I threw this together. I had sweet potatoes going soft in the corner and a jar of peanut butter I bought on impulse months ago. Nothing measured, just instinct and the hope that something edible would emerge from the chaos. That accidental combination taught me more about balancing flavors than any cookbook I have ever owned.

Last winter my sister came over looking exhausted and I served her these bowls without saying much. She took one bite, closed her eyes, and asked if I had secretly taken cooking classes. Sometimes the simplest food hits hardest when you least expect it to matter.

Ingredients

• 2 medium sweet potatoes: Pick ones that feel heavy for their size and watch out for any soft spots that might indicate rot inside
• 1 tablespoon olive oil: This helps the edges get those crispy caramelized bits that make roasted vegetables addictive
• 1/2 cup natural peanut butter: The kind you have to stir because the oil separates gives the best texture and real peanut flavor
• 2 tablespoons soy sauce or tamari: This is your salt source plus adds that deep umami background note
• 1 tablespoon maple syrup: Just enough sweetness to balance the salty peanut without making it taste like dessert
• 1 tablespoon lime juice: Fresh squeezed makes a difference here and cuts through the richness
• 1 teaspoon sesame oil: A little goes a long way and gives that aromatic Thai restaurant quality
• 1 cup broccoli florets: Use the stems too if you slice them thin and do not let good food go to waste
• 1 avocado: Wait to slice it until the last minute so it does not start turning brown on you

Instructions

Easily open jars, bottles, and cans while cooking, making meal prep smoother and less frustrating.

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Get the oven going:

Preheat to 400F and grab a large baking sheet while the oven heats up

Roast the sweet potatoes:

Toss the diced sweet potatoes with olive oil and spread them out so they are not touching each other too much

Prep your vegetables:

Everything can be cut while the oven does its work so you are not rushing at the end

Make the magic sauce:

Whisk everything together and add warm water one tablespoon at a time until it reaches the consistency you like

Build your bowl:

Start with the vegetables on the bottom and arrange the sweet potatoes on top so they stay visible

Finish it off:

That sauce should go everywhere and do not be shy with the crushed peanuts on top

Pin

My partner who swore he hated sweet potatoes now requests this weekly. Sometimes people just need the right preparation to change their minds completely.

Making It Your Own

I have used whatever vegetables looked sad in my refrigerator and it always works. The sauce is forgiving and carries whatever you throw at it.

The Protein Question

Edamame or baked tofu makes this feel more substantial if you are feeding people who expect protein at every meal. I have even served it over quinoa when I needed something extra filling.

Meal Prep Magic

The roasted sweet potatoes actually get better after a night in the refrigerator. Store the sauce separately and everything stays perfectly fresh for days.

• Keep the avocado separate and slice it right before serving
• The sauce doubles well if you want to make extra for grain bowls or noodles later in the week
• Crunchy raw vegetables like snap peas or bell pepper hold up better than delicate greens for meal prep

Rinse vegetables, wash cookware, and fill pots easily while cooking with flexible spray control.

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Pin

This bowl started as a way to use up odds and ends and became one of those recipes I make without thinking. Good food does not need to be complicated.

Recipe Questions

→ How long does this keep for meal prep?

This bowl stores well for 3-4 days when kept in airtight containers. Store the sauce separately and drizzle just before serving to maintain freshness. The roasted sweet potatoes and vegetables reheat beautifully in the microwave.

→ Can I make this nut-free?

Yes, substitute the peanut butter with sunflower seed butter and omit the chopped peanut garnish. The flavor profile will change slightly but still provide a creamy, satisfying sauce.

→ What protein additions work well?

Baked tofu, edamame, chickpeas, or grilled tempeh are excellent protein additions. Marinate tofu in soy sauce and sesame oil before baking for extra flavor.

→ Can I roast the vegetables ahead of time?

Absolutely. Roast sweet potatoes and broccoli up to 3 days in advance. Reheat at 350°F for 10-15 minutes before assembling bowls. This makes assembly even quicker on busy nights.

→ Is the sauce spicy?

The sauce has a mild, slightly tangy profile from lime juice. Add sriracha, chili garlic sauce, or red pepper flakes if you prefer heat. Adjust spice level to your taste preferences.