The aroma of roasted sweet potatoes mingling with the nutty warmth of Thai peanut sauce draws you in. It creates Thai Peanut Sweet Potato Bowls With Chicken that balance creamy, spicy, and tender elements in every bite. These bowls feature juicy chicken and crisp vegetables roasted to perfection. They offer a satisfying crunch alongside the smooth peanut drizzle. It’s a dish that feels indulgent yet wholesome. It’s perfect for weeknight dinners.
I appreciate how these bowls come together in under an hour. This makes them ideal for busy evenings when you want flavor without fuss. They store well for leftovers. They reheat easily while keeping their textures intact. The customizable spice level means the whole family can enjoy them. Many love the vibrant colors and fresh garnishes. These make each serving feel special.
Why You’ll Love This Recipe
- Quick and Easy Prep: Roast everything on one sheet for minimal cleanup. Dinner is ready in 40 minutes.
- Nutritious Balance: Packed with protein from chicken. Fiber comes from sweet potatoes. Vitamins are from colorful veggies.
- Flavorful Thai Twist: Creamy peanut sauce adds a savory, slightly spicy kick. It elevates simple ingredients.
- Family-Friendly Appeal: Versatile for picky eaters with adjustable heat. Hearty portions satisfy everyone.
- Make-Ahead Friendly: Components store well. This allows you to prep ahead for stress-free meals.
Thai Peanut Sweet Potato Bowls With Chicken Ingredients
The combination of roasted sweet potatoes, tender chicken, and fresh vegetables creates a hearty base. The peanut sauce ties it all together with its rich, tangy notes. These are inspired by Thai flavors. Opting for fresh, high-quality ingredients like crisp broccoli and vibrant bell peppers enhances the overall taste. It also improves texture. This makes each bowl more vibrant and satisfying.
- Boneless Skinless Chicken Breast or Thighs: Provides lean protein that stays juicy when roasted. It forms the hearty center of the bowls.
- Sweet Potatoes: Offer natural sweetness and a tender, caramelized bite. This contrasts the savory sauce.
- Broccoli: Adds crisp-tender florets for a fresh, green element. It gives a nutrient boost.
- Red Bell Pepper: Brings bright color and mild sweetness. It balances the richer flavors.
- Red Onion: Contributes a subtle sharpness that mellows during roasting. It adds depth.
- Olive Oil: Helps everything roast evenly. It promotes a light crispness without overpowering.
- Salt and Black Pepper: Essential seasonings that enhance natural flavors. They work on chicken and vegetables.
- Creamy Peanut Butter: Forms the creamy base of the sauce. It delivers nutty richness.
- Low-Sodium Soy Sauce or Tamari: Adds umami and saltiness. Tamari serves as a gluten-free alternative.
- Honey or Maple Syrup: Provides a touch of sweetness. It rounds out the tangy sauce.
- Rice Vinegar: Offers acidity to brighten and balance the peanut mixture.
- Fresh Lime Juice: Contributes a zesty freshness. It cuts through the creaminess.
- Grated Fresh Ginger: Infuses warm, aromatic spice. It adds authentic Thai-inspired depth.
- Garlic: Adds savory pungency. It strengthens the sauce’s bold profile.
- Sriracha: Optional heat element to customize spice level in the sauce.
- Water: Thins the sauce to a pourable consistency. It does so without diluting flavor.
- Cooked Rice or Quinoa: Serves as a fluffy, neutral base. It soaks up the toppings.
- Fresh Cilantro: Garnishes with herbaceous freshness to lift the dish.
- Chopped Peanuts: Provides crunchy texture and extra nutty contrast.
- Green Onions: Adds a mild oniony bite and pop of color on top.
Note: The complete list of ingredients and exact measurements can be found in the printable recipe card at the bottom of the post.
How to Make Thai Peanut Sweet Potato Bowls With Chicken
Step 1: Preheat and Prep the Baking Sheet
Preheat your oven to 400°F. Line a large baking sheet with parchment paper for easy cleanup. This setup ensures even roasting. It also prevents sticking. Toss the sweet potato cubes with 1 tablespoon of olive oil, salt, and pepper. Then spread them in a single layer on one side of the sheet.
Step 2: Season and Arrange Chicken and Vegetables
In the same bowl, coat the chicken pieces with the remaining olive oil, salt, and pepper. Add the broccoli florets, sliced red bell pepper, and thinly sliced red onion. Toss everything to distribute the seasonings lightly. Arrange the chicken and vegetables on the other side of the baking sheet. Use a single layer for uniform cooking.
Step 3: Roast Until Tender
Bake for 20-25 minutes. Stir halfway through to promote even caramelization. Check that the chicken reaches 165°F internally for safety. Vegetables become tender-crisp with slight char. Remove from the oven once everything is golden and fragrant.
Step 4: Prepare the Peanut Sauce
While roasting, whisk together peanut butter, soy sauce or tamari, honey or maple syrup, rice vinegar, lime juice, ginger, garlic, and sriracha if desired. Do this in a medium bowl. Gradually add water, one tablespoon at a time. Continue until the sauce is smooth and pourable. Adjust for your preferred consistency.
Step 5: Assemble the Bowls
Divide cooked rice or quinoa among serving bowls as the base. Layer on portions of roasted chicken, sweet potatoes, and mixed vegetables for a colorful mix. Drizzle generously with the peanut sauce. Finish with garnishes.
Pro Tips for Success
- Stir Halfway Through: Rotate the baking sheet contents midway. This ensures even roasting. It prevents uneven browning.
- Check Chicken Temperature: Use a thermometer to confirm 165°F doneness. This avoids overcooking for juicy results.
- Adjust Sauce Heat: Start with less sriracha and taste. Add more for personalized spice. Do not overwhelm the dish.
- Use Tamari for Gluten-Free: Swap soy sauce with tamari. This keeps the umami intact for dietary needs.
- Thin Sauce Gradually: Add water slowly while whisking. Achieve a drizzleable texture that clings nicely to toppings.
How to Serve Thai Peanut Sweet Potato Bowls With Chicken
Garnishes
I like to sprinkle fresh chopped cilantro over the top. It gives a burst of herbal brightness. This complements the nutty sauce. Chopped peanuts add a satisfying crunch. Sliced green onions provide a fresh, mild sharpness. These simple touches make the bowls feel complete. They are also visually appealing.
Side Dishes
Pair these bowls with a light cucumber salad. Dress it in lime and sesame for refreshing contrast. This works against the warm roasted elements. A simple green salad with sesame seeds works well too. It adds crisp greens without overpowering the main flavors. Steamed edamame offers extra protein. It adds a pop of color on the side.
Creative Ways to Present
For family dinners, I arrange the components in sections within the bowl. This lets everyone customize their bites. Layer the rice first. Then fan out the colorful veggies and chicken for an Instagram-worthy look. Serve in wide shallow bowls. This showcases the glossy peanut sauce drizzle evenly.
Make Ahead and Storage
Storing Leftovers
I store leftovers in airtight containers in the fridge. Keep the sauce separate to maintain freshness. They hold up well for a few days. The vegetables retain their slight crispness. Just portion into individual meals for easy grab-and-go lunches.
Freezing
Freeze the roasted chicken and vegetables together in freezer-safe bags. Exclude the rice or quinoa. It can get mushy. The components thaw nicely in the fridge overnight. Avoid freezing the peanut sauce. It may separate. Make a fresh batch when ready to serve.
Reheating
Reheat in the microwave on medium power. Cover with a damp paper towel. This keeps moisture in and prevents drying. For oven reheating, warm at 350°F for 10-15 minutes. Tent with foil for even heat. Stir in fresh sauce after. This revives the creamy texture.
Print
Thai Peanut Sweet Potato Bowls With Chicken
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Roasting
- Cuisine: Thai
Description
Thai-inspired bowls with roasted sweet potatoes, chicken, broccoli, red bell pepper, and onion, topped with a creamy peanut sauce and served over rice or quinoa for a flavorful, nutritious meal.
Ingredients
- 1.5 pounds boneless, skinless chicken breast or thighs, cut into 1-inch pieces
- 2 medium sweet potatoes, peeled and cut into 1-inch cubes
- 1 head broccoli, cut into florets
- 1 red bell pepper, sliced
- 1/2 red onion, thinly sliced
- 2 tablespoons olive oil, divided
- Salt and black pepper to taste
- 1/2 cup creamy peanut butter
- 1/4 cup low-sodium soy sauce or tamari
- 2 tablespoons honey or maple syrup
- 2 tablespoons rice vinegar
- 1 tablespoon fresh lime juice
- 1 tablespoon grated fresh ginger
- 2 cloves garlic, minced
- 1 teaspoon sriracha (optional, for heat)
- 2–4 tablespoons water (to thin sauce)
- Cooked rice or quinoa, for serving
- Fresh cilantro, chopped, for garnish
- Chopped peanuts, for garnish
- Green onions, sliced, for garnish
Instructions
- Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- In a large bowl, toss the sweet potato cubes with 1 tablespoon of olive oil, a pinch of salt, and black pepper. Spread them in a single layer on one side of the prepared baking sheet.
- In the same bowl, combine the chicken pieces with the remaining 1 tablespoon of olive oil, a pinch of salt, and black pepper.
- Add the broccoli florets, sliced red bell pepper, and thinly sliced red onion to the bowl with the chicken. Toss everything together to coat lightly with oil, salt, and pepper. Arrange these vegetables and chicken on the other side of the baking sheet, ensuring a single layer for even cooking.
- Roast for 20-25 minutes, or until the chicken is cooked through (internal temperature 165°F/74°C) and the vegetables are tender-crisp and slightly caramelized. Stir halfway through for even roasting.
- While the chicken and vegetables are roasting, prepare the peanut sauce: In a medium bowl, whisk together the peanut butter, soy sauce, honey, rice vinegar, lime juice, grated ginger, minced garlic, and sriracha (if using). Add water, 1 tablespoon at a time, until the sauce reaches your desired smooth and pourable consistency.
- To assemble the bowls, divide the cooked rice or quinoa among serving bowls. Top each with a portion of the roasted chicken, sweet potatoes, and mixed vegetables.
- Generously drizzle the homemade Thai peanut sauce over each bowl.
- Garnish with fresh chopped cilantro, chopped peanuts, and sliced green onions. Serve immediately.
Notes
- Use tamari instead of soy sauce for a gluten-free option.
- Adjust sriracha to control the spice level.
- Substitute maple syrup for honey to make it vegan, but note the dish contains chicken.
