Description
Vibrant and flavorful Thai Chicken Sweet Potato Peanut Bowls featuring tender chicken, caramelized roasted sweet potatoes, and a creamy Thai-inspired peanut sauce. A quick, nutritious, and colorful meal perfect for busy weeknights or meal prep, packed with protein, fiber, and a balance of savory, sweet, and tangy flavors.
Ingredients
Scale
Protein
- 1 lb chicken breast or thighs, sliced into bite-sized pieces
Vegetables
- 2 medium sweet potatoes, peeled and diced into 1-inch cubes
- Fresh cilantro, chopped (for garnish)
- Green onions, sliced (for garnish)
Grains
- 2 cups cooked jasmine or brown rice
Peanut Sauce
- 1/3 cup creamy peanut butter
- 1/4 cup coconut milk
- 2 tablespoons soy sauce or tamari
- 2 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 1 tablespoon lime juice or rice vinegar
- Chili flakes or Sriracha, to taste
- Water, as needed to adjust sauce consistency
Other
- Olive oil, for roasting and cooking
- Salt and pepper, to taste
- Crunchy peanuts, crushed, for garnish
Instructions
- Prepare and Roast Sweet Potatoes: Preheat your oven to 425°F (220°C). Peel and dice the sweet potatoes into 1-inch cubes. Toss them with olive oil, salt, and pepper. Spread evenly on a baking sheet and roast for 20-25 minutes until golden and tender, stirring halfway through to ensure even cooking.
- Cook the Chicken: While the sweet potatoes roast, heat olive oil in a skillet over medium-high heat. Season the sliced chicken with salt and pepper. Cook the chicken pieces for about 5-7 minutes, until golden and cooked through. Remove from heat and set aside.
- Make the Peanut Sauce: In a small bowl, whisk together the peanut butter, coconut milk, soy sauce or tamari, minced garlic, grated ginger, lime juice or rice vinegar, and chili flakes or Sriracha to taste. Add water a little at a time to reach a smooth and pourable consistency.
- Assemble the Bowls: Divide the cooked rice among serving bowls. Top with roasted sweet potatoes and cooked chicken. Drizzle generously with the prepared peanut sauce. Garnish with chopped cilantro, sliced green onions, and crushed peanuts for added texture and freshness.
Notes
- Cut sweet potatoes into uniform pieces for even roasting.
- Cook chicken until just done to keep it juicy and tender.
- Prepare peanut sauce in advance to save time during assembly.
- Taste the sauce and adjust lime juice, soy, or chili levels to your preference.
- Use fresh herbs and aromatics for the best flavor and vibrant presentation.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking and Sautéing
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 8g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 7g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 7g
- Protein: 35g
- Cholesterol: 75mg