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.