Save The first time I made this bowl, it was actually supposed to be stir-fry, but I was too lazy to stand over the stove. I roasted everything on one sheet pan instead, and honestly, that happy accident changed my weeknight dinner game forever.
My roommate walked in while I was whisking the sauce and literally said, what is that smell, can I have whatever youre making. Now its our Sunday meal prep staple.
Ingredients
- 2 medium sweet potatoes, peeled and diced: I like cutting them into roughly 1-inch cubes so they get those crispy edges without drying out
- 1 tablespoon olive oil: Helps the seasonings actually stick and promotes that golden roasting action
- 1/2 teaspoon salt and 1/4 teaspoon black pepper: Simple seasoning that lets the sweet potatoes natural sweetness shine through
- 1 cup broccoli florets: Keep them bite-sized so they cook quickly and stay bright green
- 1 cup shredded green cabbage: Adds this incredible crunch that holds up beautifully even the next day
- 1/2 cup grated carrots: Brings a little natural sweetness and color variation
- 1 avocado, sliced: Creamy contrast to all the crunch, honestly the MVP of this bowl
- 1/2 cup natural peanut butter: The creamy base, use the kind you have to stir, no added sugar needed
- 2 tablespoons soy sauce or tamari: That deep umami flavor that makes the sauce taste restaurant-quality
- 1 tablespoon maple syrup: Just enough sweetness to balance the salty peanut flavor
- 1 tablespoon lime juice: Cuts through the rich peanut butter with bright acidity
- 1 teaspoon sesame oil: A little goes a long way for that authentic Thai flavor depth
- 2–3 tablespoons warm water: The secret to getting the sauce perfectly pourable and glossy
- 1/4 cup fresh cilantro and 1/4 cup chopped peanuts: Dont skip these, they make the whole bowl feel finished and special
Instructions
- Get your oven hot and ready:
- Preheat to 400°F (200°C) while you prep everything, this temperature gives the best caramelization
- Roast those sweet potatoes:
- Toss the diced potatoes with olive oil, salt, and pepper until evenly coated, then spread on a parchment-lined baking sheet and roast for 25–30 minutes, flipping halfway through
- Prep your fresh vegetables:
- Cut the broccoli into bite-sized pieces, shred that cabbage, grate the carrots, and slice the avocado right before serving so it doesnt brown
- Make the magic peanut sauce:
- Whisk together the peanut butter, soy sauce, maple syrup, lime juice, sesame oil, and 2 tablespoons of warm water until smooth, adding more water one tablespoon at a time until it reaches your desired consistency
- Build your beautiful bowls:
- Divide the broccoli, cabbage, carrots, and avocado among four bowls, top with those roasted sweet potatoes, and drizzle generously with the peanut sauce
- Finish with the good stuff:
- Scatter fresh cilantro and chopped peanuts over each bowl and serve immediately while the sweet potatoes are still warm
Save Last week, I made this for my sister who claims to hate sweet potatoes, and she texted me the next day asking for the recipe. Apparently, when theyre roasted and covered in peanut sauce, theyre completely different.
Making It Your Own
Snap peas, red bell pepper, or cucumber all work beautifully here. I once used shredded brussels sprouts when I was out of cabbage, and the crunch was actually better.
Protein Add-Ons
Baked tofu, edamame, or even chickpeas roasted alongside the sweet potatoes turn this into a more substantial meal. The sauce ties it all together regardless of what protein you choose.
Sauce Swaps and Storage
Almond or cashew butter work if you need to avoid peanuts. The sauce keeps for a week in the fridge and honestly gets better as the flavors meld together.
- Double the sauce and keep it in a jar for quick weekday lunches
- Toast the peanuts before garnishing for an extra nutty dimension
- Add a pinch of red pepper flakes if you like some heat
Save Theres something so satisfying about eating from a bowl packed with this many colors and textures. It just makes you feel good inside and out.
Recipe Questions & Answers
- → Can I make this bowl ahead of time?
Yes, prepare components up to 3 days in advance. Store roasted sweet potatoes, chopped vegetables, and peanut sauce separately in airtight containers. Assemble bowls just before serving to maintain texture and freshness.
- → What protein options work well with this bowl?
Baked tofu, edamame, chickpeas, or grilled chicken complement the flavors beautifully. Marinate tofu in soy sauce and sesame oil before baking for extra depth. Leftover roasted vegetables also add substance.
- → How can I adjust the peanut sauce consistency?
Start with 2 tablespoons warm water, then add more gradually until reaching desired thickness. The sauce thickens when chilled, so thin with additional warm water or lime juice before serving. For a thinner dressing, increase water to 4 tablespoons.
- → Are there substitutions for peanut butter?
Almond butter, cashew butter, or sunflower seed butter work equally well. Each nut butter offers slightly different flavor notes—almond is milder, cashew is creamier, and sunflower provides a nutty taste without allergens.
- → What vegetables can I use seasonally?
Snap peas, red bell pepper, cucumber, shredded Brussels sprouts, or roasted butternut squash all work beautifully. In summer, add fresh herbs like basil or mint. During colder months, include roasted Brussels sprouts or cauliflower for warmth.
- → Is this bowl freezer-friendly?
Freeze roasted sweet potatoes and peanut sauce separately for up to 3 months. Fresh vegetables like broccoli and cabbage become soggy when frozen, so add these fresh after thawing. Thaw components overnight in the refrigerator before assembling.