Thai Peanut Sweet Potato Bowl (Print-Friendly Version)

Roasted sweet potatoes and fresh vegetables topped with a tangy, creamy peanut sauce make a flavorful Thai-style bowl.

# Ingredients You’ll Need:

→ Vegetables

01 - 2 medium sweet potatoes, peeled and diced
02 - 1 cup broccoli florets
03 - 1 cup shredded green cabbage
04 - 1 avocado, sliced
05 - 1/2 cup grated carrots
06 - 1/4 cup fresh cilantro, chopped

→ Garnish

07 - 1/4 cup chopped peanuts

→ Peanut Sauce

08 - 1/2 cup peanut butter
09 - 2 tablespoons soy sauce
10 - 1 tablespoon maple syrup
11 - 1 tablespoon lime juice
12 - 1 teaspoon sesame oil

→ Seasoning

13 - Salt, to taste
14 - Black pepper, to taste
15 - Olive oil, for drizzling

# How to Make It:

01 - Peel and dice sweet potatoes. Rinse and chop broccoli into florets. Shred green cabbage, slice avocado, and grate carrots. Chop the fresh cilantro and peanuts for garnish.
02 - Preheat oven to 400°F. Arrange diced sweet potatoes on a baking sheet, drizzle with olive oil, and season with salt and black pepper. Roast for 25 to 30 minutes until golden-brown and tender, tossing halfway through.
03 - In a large mixing bowl, combine broccoli florets, shredded green cabbage, grated carrots, and sliced avocado.
04 - In a small bowl, whisk together peanut butter, soy sauce, maple syrup, lime juice, and sesame oil until completely smooth.
05 - Divide the broccoli, cabbage, carrots, and avocado mixture between bowls. Top each with roasted sweet potatoes. Drizzle with peanut sauce and garnish with chopped cilantro and peanuts before serving.

# Extra Tips:

01 - For meal prep, store components and peanut sauce separately in airtight containers and refrigerate for up to 3 days.
02 - Customize bowls with additional toppings such as sesame seeds or extra lime juice.