Save The first time I made this peanut sauce, I stood over the counter dipping in raw broccoli florets, absolutely unable to stop tasting it. That tangy, creamy, slightly sweet magic is what makes these bowls impossible to forget, and honestly, I've been known to eat the sauce straight from the jar.
My friend Sarah came over for dinner one exhausted Tuesday and took one bite before announcing she needed this recipe immediately. We ended up standing at the counter building our own bowls, talking about how something this vibrant and satisfying managed to feel so light at the same time.
Ingredients
- 2 medium sweet potatoes: Diced small they roast faster and get those irresistible crispy edges
- 1 tablespoon olive oil: Helps the sweet potatoes caramelize beautifully instead of just steaming
- 1/2 teaspoon salt and 1/4 teaspoon black pepper: Simple seasoning that lets the natural sweetness shine
- 1 cup broccoli florets: Adds crunch and absorbs that peanut sauce like a dream
- 1 cup shredded green cabbage: Brings a fresh, crisp texture that cuts through the rich sauce
- 1/2 cup grated carrots: Sweet crunch that makes every bite more interesting
- 1 avocado, sliced: Creamy richness that ties everything together
- 1/4 cup fresh cilantro, chopped: Bright, herbal notes that wake up the whole bowl
- 1/4 cup chopped peanuts: Essential crunch and salty finish
- 1/2 cup natural peanut butter: The heart of the sauce, use drippy peanut butter not the stiff stuff
- 2 tablespoons soy sauce or tamari: Deep umami that balances the sweet peanut flavor
- 1 tablespoon maple syrup: Just enough sweetness to round out the salty elements
- 1 tablespoon lime juice: Bright acid that cuts through the rich peanut butter
- 1 teaspoon sesame oil: Tiny amount adds huge depth and that unmistakable Thai flavor
- 2-3 tablespoons warm water: Thins the sauce until it is pourable but still coats a spoon
Instructions
- Roast the sweet potatoes:
- Preheat your oven to 400F and toss the diced sweet potatoes with olive oil, salt, and pepper on a parchment lined baking sheet. Roast for 25 to 30 minutes, flipping halfway, until they are golden with crispy edges.
- Prep your vegetables:
- While the sweet potatoes roast, cut the broccoli into bite sized pieces, shred the cabbage, grate the carrots, and slice that avocado. Having everything ready makes assembly feel effortless.
- Make the magic sauce:
- Whisk together the peanut butter, soy sauce, maple syrup, lime juice, sesame oil, and 2 tablespoons of warm water. Keep adding water a teaspoon at a time until the sauce is creamy and pourable.
- Build your bowls:
- Divide the fresh vegetables among four bowls, top with the roasted sweet potatoes, and drizzle generously with that incredible peanut sauce. Finish with cilantro and peanuts.
Pin it These bowls became my go to for Sunday meal prep because they actually get better over time. The sauce marinates into the vegetables, and somehow Thursday's lunch tastes even more cohesive than Monday's dinner.
Making It Your Own
I have added baked tofu, edamame, and even shredded rotisserie chicken for protein lovers. The beauty of this bowl is how completely customizable it is while still feeling cohesive no matter what you add.
Season Swaps
In summer I swap in snap peas and cucumber for extra crunch, while winter calls for roasted Brussels sprouts alongside those sweet potatoes. The peanut sauce works with practically any vegetable you have in the crisper drawer.
Perfecting The Peanut Sauce
After testing dozens of versions, I learned that room temperature ingredients make whisking so much easier. The sauce should be thick enough to coat a spoon but thin enough to drizzle easily.
- Start with less water than you think you need
- Taste and adjust the lime juice balance
- Make double because you will want to put it on everything
Pin it These bowls have saved more weeknights than I can count, proving that healthy food can be the thing you are actually excited to eat.
Frequently Asked Questions
- → What vegetables work best in this bowl?
Broccoli, shredded cabbage, grated carrots, and sliced avocado provide excellent texture variety. You can also add snap peas, bell pepper, or cucumber based on seasonal availability and personal preference.
- → Can I make the peanut sauce ahead of time?
Yes, the peanut sauce keeps well in the refrigerator for up to one week. Store in an airtight container and add a splash of warm water when ready to use to restore creamy consistency.
- → How do I add more protein to this bowl?
Top with baked tofu, edamame, or chickpeas for plant-based protein. Grilled chicken, shrimp, or a fried egg also work wonderfully if you're not following a vegan diet.
- → What can I substitute for peanut butter?
Almond butter, cashew butter, or sunflower seed butter make excellent alternatives. Each brings slightly different flavor notes while maintaining the creamy texture and rich consistency.
- → How long do roasted sweet potatoes stay fresh?
Roasted sweet potatoes can be stored in the refrigerator for 4-5 days in an airtight container. Reheat in the oven at 375°F for 10-12 minutes or enjoy cold in grain bowls and salads.
- → Is this bowl gluten-free?
The bowl becomes gluten-free when you use tamari instead of regular soy sauce. Always check ingredient labels on your soy sauce and other condiments to ensure they meet your dietary needs.