Save The first time I made this bowl, I was trying to use up a bag of sweet potatoes that had been sitting on my counter for days. I roasted them until they were caramelized at the edges, whipped up some peanut sauce from pantry staples, and suddenly dinner felt like something I would order at a restaurant. My roommate kept wandering into the kitchen, asking what smelled so incredible.
Last winter, I started bringing these bowls to work for lunch, and my coworkers would actually gather around my desk to see what I was eating. The colors alone make people happy, but then they would ask about the sauce and I would find myself explaining how something so simple could taste so good. Now it is my go-to when I need to feel nourished but do not want to spend hours cooking.
Ingredients
- 2 medium sweet potatoes: These become the sweet, tender heart of the bowl when roasted until golden
- 1 tablespoon olive oil: Helps the sweet potatoes develop those crispy, caramelized edges we love
- 1 cup broccoli florets: Fresh crunch that holds up beautifully against the creamy sauce
- 1 cup shredded green cabbage: Adds a lovely crisp texture and mild sweetness
- 1/2 cup grated carrots: Brings color and a subtle freshness to balance the rich flavors
- 1 avocado, sliced: Creamy richness that makes every bite feel indulgent
- 1/2 cup natural peanut butter: The foundation of that irresistible sauce, use creamy for best results
- 2 tablespoons soy sauce: Adds deep umami and saltiness, tamari works perfectly for gluten-free
- 1 tablespoon maple syrup: Just enough sweetness to balance the salty peanut butter
- 1 tablespoon lime juice: Bright acidity that cuts through the richness and wakes up the whole bowl
- 1 teaspoon sesame oil: A tiny amount that adds a gorgeous aromatic depth
- 1/4 cup chopped peanuts: Essential crunch on top because texture makes everything better
Instructions
- Roast the sweet potatoes:
- Preheat your oven to 400°F and toss the diced sweet potatoes with olive oil, salt, and pepper until evenly coated. Spread them on a parchment-lined baking sheet and roast for 25 to 30 minutes, turning once halfway through, until they are tender with golden crispy edges.
- Prep your vegetables:
- While the potatoes roast, cut the broccoli into bite-sized florets, shred the cabbage, grate the carrots, and slice the avocado into thick pieces. Having everything ready makes assembling feel effortless.
- Whisk the peanut sauce:
- In a small bowl, combine the peanut butter, soy sauce, maple syrup, lime juice, sesame oil, and 2 tablespoons of warm water. Whisk until completely smooth, adding more water a teaspoon at a time until the sauce reaches your desired consistency.
- Assemble your bowls:
- Divide the fresh vegetables among four bowls, then top generously with the roasted sweet potatoes. Drizzle that beautiful peanut sauce over everything and finish with chopped cilantro and peanuts.
Save My sister called me from the grocery store last week, asking what she needed to make these bowls because she had seen my photo and could not stop thinking about it. There is something about this combination that just sticks with people, maybe because it feels like a hug in a bowl.
Make It Your Own
I have made countless variations of this bowl depending on what is in my fridge. Sometimes I add roasted chickpeas for extra protein, or swap in snap peas when they are in season. The beauty is that the peanut sauce makes almost anything taste amazing.
Perfect For Meal Prep
These bowls keep beautifully for days, which is why they became my lunch staple. Store the sauce separately and give it a good stir before drizzling, because a little meal prep goes a long way.
Sauce Secrets
The key to restaurant-style sauce is patience when whisking, and do not be afraid to add more water than you think you need. That pourable consistency is what coats every single bite perfectly.
- Double the sauce and keep it in the fridge for quick drizzles all week
- Add a pinch of red pepper flakes if you like a little heat
- Taste as you go, because peanut butter brands vary in saltiness
Save There is something deeply satisfying about a meal that looks as beautiful as it tastes, and this bowl delivers every single time.
Recipe FAQ
- → Can I make this ahead for meal prep?
Yes, the roasted sweet potatoes and vegetables keep well for 3-4 days when stored separately. Store the peanut sauce in a sealed container and add fresh garnishes like avocado and cilantro when serving.
- → How do I make the peanut sauce thinner or thicker?
Start with 2 tablespoons of warm water, then add more gradually until reaching desired consistency. For thicker sauce, use less water. The sauce thickens slightly when refrigerated, so thin with warm water before serving leftovers.
- → What protein additions work well?
Baked tofu, edamame, chickpeas, or grilled tempeh pair beautifully. For non-vegetarian options, shredded chicken or grilled tofu work equally well with the Thai peanut flavors.
- → Can I use other nut butters?
Almond butter and cashew butter make excellent substitutions. Sunflower seed butter works for nut-free versions. The flavor profile shifts slightly but remains delicious and creamy.
- → Which vegetables can I substitute?
Snap peas, red bell pepper, cucumber, shredded Brussels sprouts, or kale work well. Adjust based on season and preference while keeping colorful variety for the bowl.