Thai Peanut Sweet Potato Bowl (Print-Friendly Recipe)
Roasted sweet potatoes blend with veggies and peanut sauce for a vibrant, hearty Thai-inspired vegan bowl.
# Ingredients List:
→ 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
→ Garnishes
06 -
1/4 cup chopped fresh cilantro
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 roasting
# How to Make It:
01 -
Peel and dice sweet potatoes. Chop broccoli into florets, shred green cabbage, slice avocado, and grate carrots.
02 -
Preheat oven to 400°F. Arrange diced sweet potatoes on a baking sheet, coat lightly with olive oil, and season with salt and pepper. Roast for 25 to 30 minutes until golden and tender.
03 -
Combine broccoli florets, shredded green cabbage, grated carrots, and sliced avocado in a large bowl.
04 -
Whisk together peanut butter, soy sauce, maple syrup, lime juice, and sesame oil in a small bowl until smooth.
05 -
Layer mixed vegetables with roasted sweet potatoes. Drizzle with peanut sauce and garnish with chopped cilantro and peanuts.
# Extra Information:
01 -
For best freshness, store sauce separately if preparing bowls in advance. Enjoy within three days.
02 -
Customize with extra toppings such as sesame seeds or an additional squeeze of lime juice.