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Thai Peanut Sweet Potato Bowl Recipe

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4.3 from 12 reviews

A vibrant and nutritious Thai Peanut Sweet Potato Bowl featuring roasted sweet potatoes and chickpeas, steamed broccoli and edamame, and a hearty grain base, all topped with creamy peanut sauce, avocado, cilantro, and crunchy peanuts for a delicious plant-based meal.

Ingredients

Roasted Sweet Potato and Chickpeas

  • 4 cups peeled and cubed sweet potato (about 2 medium potatoes)
  • 1 can chickpeas, drained and rinsed
  • 2 tablespoons avocado oil (or oil of choice)
  • 1 tablespoon soy sauce or tamari
  • 1 tablespoon maple syrup
  • 1-2 tablespoons sriracha (adjust to spice preference)
  • 2 teaspoons minced garlic
  • 1/2 teaspoon red pepper flakes

Grain Base

  • 1 cup uncooked grain of choice (quinoa, rice, or millet recommended)
  • Vegetable broth (to cook the grain, as needed)

Steamed Vegetables

  • 1 head broccoli, chopped
  • 1 1/2 cups shelled edamame

Bowl Toppings

  • 1 avocado, sliced
  • 1/2 batch peanut sauce (recipe linked separately)
  • 1/2 cup chopped peanuts
  • 1/2 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 with seasonings: In a large bowl, combine the peeled and cubed sweet potatoes and rinsed chickpeas. Add avocado oil, soy sauce or tamari, maple syrup, sriracha, minced garlic, and red pepper flakes. Toss everything thoroughly until the mixture is evenly coated with the spices and seasonings.
  3. Bake the sweet potatoes and chickpeas: Spread the seasoned sweet potatoes and chickpeas evenly onto a baking sheet lined with parchment paper. Roast in the preheated oven for 30-35 minutes, or until the sweet potatoes are tender enough to be easily pierced with a fork.
  4. Cook the grain: While the veggies roast, prepare your chosen grain according to package instructions. For enhanced flavor, cook the grain in vegetable broth instead of water. Quinoa is suggested, but rice or millet are also excellent options.
  5. Steam broccoli and edamame: Place the chopped broccoli and shelled edamame in a pot with about one inch of water. Cover and steam for 5-7 minutes until the broccoli is just barely fork tender. Drain the excess water after steaming.
  6. Assemble the bowls: Once all components are ready, build your bowls starting with a base of the cooked grain. Then add the steamed broccoli and edamame, followed by the roasted sweet potatoes and chickpeas. Top each bowl with sliced avocado, a generous drizzle of peanut sauce, chopped cilantro, and crushed peanuts. Optionally, sprinkle additional red pepper flakes for extra spice if desired.

Notes

  • You can adjust the amount of sriracha to control the spiciness of the dish.
  • The peanut sauce recipe is linked separately; feel free to use your favorite peanut sauce or make homemade.
  • Cooking the grain in vegetable broth adds extra depth of flavor compared to water.
  • For a gluten-free option, ensure you use gluten-free soy sauce or tamari.
  • If you prefer a vegan dish, confirm that the peanut sauce ingredients are free from animal products.
  • Leftovers can be refrigerated for up to 3-4 days; reheat gently before serving.

Find it online: https://recipeplenty.com/thai-peanut-sweet-potato-bowl-recipe/