Thai Peanut Sweet Potato Bowl (Print-Friendly Version)
Colorful bowl with sweet potatoes, broccoli, cabbage, peanut sauce, and crunchy garnishes.
# Ingredients List:
→ Vegetables
01 -
2 medium sweet potatoes, peeled and diced
02 -
1 cup broccoli florets
03 -
1 cup shredded green cabbage
04 -
1/2 cup carrots, grated
05 -
1 avocado, sliced
→ Garnishes
06 -
1/4 cup fresh cilantro, chopped
07 -
1/4 cup peanuts, chopped
→ 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
→ Seasonings
13 -
Salt, to taste
14 -
Black pepper, to taste
15 -
Olive oil, for roasting
# How to Make It:
01 -
Peel and dice sweet potatoes. Chop broccoli florets, slice avocado, and grate carrots. Set aside individual components for assembly.
02 -
Preheat oven to 200°C. Arrange diced sweet potatoes on a baking sheet. Drizzle lightly with olive oil and season with salt and black pepper. Roast for 25–30 minutes until golden-brown and tender, turning halfway through.
03 -
In a large mixing bowl, combine broccoli florets, shredded cabbage, grated carrots, and sliced avocado. Distribute evenly between serving bowls.
04 -
In a small bowl, whisk together peanut butter, soy sauce, maple syrup, lime juice, and sesame oil until completely smooth and creamy.
05 -
Arrange roasted sweet potatoes over the prepared vegetables, drizzle with peanut sauce, and finish with a generous sprinkle of chopped cilantro and peanuts.
# Extra Tips:
01 -
Store leftovers in an airtight container in the refrigerator and consume within three days.
02 -
To maintain freshness, refrigerate peanut sauce separately from vegetables if storing for later.
03 -
Customise with additional toppings such as sesame seeds or extra lime juice as desired.