Save Last Tuesday I came home exhausted, craving something vibrant but unwilling to spend hours cooking. I threw sweet potatoes in the oven and whipped up that peanut sauce in literally three minutes. The way the creamy sauce hit those roasted vegetables made my entire evening better. Now it is the bowl I make when I need dinner to feel like a hug.
My sister claimed she hated sweet potatoes until I served her this bowl. She actually asked for the recipe before even finishing her plate. Now she makes it every Monday night and sends me photos of her beautiful colorful creations. Something about that sauce just makes vegetables feel exciting instead of obligatory.
Ingredients
- Sweet potatoes: Roasting concentrates their natural sweetness and creates that perfect caramelized edge that makes every bite interesting
- Natural peanut butter: The oils in natural PB create the silkiest sauce texture, no added oils needed
- Fresh vegetables: Raw crunch alongside tender roasted potatoes is what makes each bowl satisfying
- Lime juice: Bright acidity cuts through the rich peanut butter and wakes up all the flavors
- Maple syrup: Just enough sweetness to balance the salty soy sauce and earthy peanut
Instructions
- Roast the sweet potatoes:
- Heat your oven to 400°F and toss diced sweet potatoes with olive oil, salt, pepper. Spread on a parchment lined sheet and roast 25 to 30 minutes until golden and tender, turning halfway through.
- Prep your vegetables:
- Cut broccoli into bite sized florets, shred cabbage, grate carrots, slice avocado. Keep everything separate in bowls so you can arrange them beautifully later.
- Make the magic sauce:
- Whisk peanut butter, soy sauce, maple syrup, lime juice, sesame oil and 2 tablespoons warm water. Add more water a little at a time until it reaches pourable consistency.
- Build your bowls:
- Divide fresh vegetables among four bowls, top with roasted sweet potatoes. Drizzle generously with that peanut sauce and finish with cilantro and peanuts.
Save This bowl got me through grad school when I needed something that felt substantial but did not require my full attention. Now whenever friends come over for dinner, someone inevitably asks if I can make that peanut thing. It has become my signature dish completely by accident.
Make It Your Own
I have swapped in roasted cauliflower, added massaged kale, used almond butter when my peanut allergy friend visited. The beauty here is the formula, not the rules. Whatever vegetables look good at the market will work.
Sauce Secrets
Room temperature ingredients blend smoother, so pull your peanut butter out before you start. If the sauce looks curdled or separated, keep whisking, it will come together. Make double because you will want to put it on everything.
Meal Prep Magic
Store roasted potatoes and sauce separately from fresh vegetables for the best texture. The vegetables stay crisp for days when kept undressed. Reheat potatoes in a skillet to revive their crispy edges.
- Chop all vegetables on Sunday for faster assembly all week
- The sauce actually develops more flavor after a day in the fridge
- Add a protein source and these become complete workday lunches
Save Hope this bowl brings as much color to your table as it has to mine. Happy cooking.
Recipe Questions & Answers
- → How long does this bowl keep in the refrigerator?
Individual components stay fresh for 4-5 days when stored separately in airtight containers. The peanut sauce keeps for up to a week. For best results, store the roasted sweet potatoes and vegetables separately, then reheat before assembling.
- → Can I make this bowl gluten-free?
Yes, simply substitute regular soy sauce with tamari or coconut aminos in the peanut sauce. Ensure all other ingredients, particularly any garnishes or added proteins, are certified gluten-free.
- → What protein options work well with this bowl?
Baked tofu, edamame, chickpeas, or grilled tempeh add excellent protein. For a non-vegan option, grilled chicken or shrimp pair beautifully with the Thai peanut flavors. Add about ½ to 1 cup protein per serving.
- → Can I adjust the peanut sauce consistency?
Absolutely. Start with 2 tablespoons of warm water and add more gradually, one tablespoon at a time, until you reach your desired thickness. The sauce will thicken slightly when refrigerated.
- → What vegetables can I substitute seasonally?
Snap peas, red bell pepper, cucumber, zucchini, or shredded Brussels sprouts work wonderfully. In winter, try roasted butternut squash or cauliflower. The bowl adapts easily to whatever fresh produce is available.
- → Is the peanut sauce spicy?
The base sauce is not spicy, but you can easily add heat. Stir in sriracha, red pepper flakes, or fresh minced chili to taste. A teaspoon of chili garlic sauce adds a nice kick without overwhelming the other flavors.