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Thai Chicken Sweet Potato Peanut Bowls

Thai Chicken Sweet Potato Peanut Bowls
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Thai Chicken Sweet Potato Peanut Bowls combine tender chicken, roasted sweet potatoes, and a creamy peanut sauce with bold Thai-inspired flavors. This wholesome, colorful, and quick-to-make dish is perfect for busy weeknights or meal prepping, offering a harmonious balance of savory, sweet, and tangy notes with fresh herbs and a vibrant presentation.

Ingredients

Scale

Main Ingredients

  • 2 medium firm sweet potatoes, peeled and diced
  • 1 lb (450g) boneless, skinless chicken breasts or thighs
  • 1 cup cooked rice or quinoa

Peanut Sauce

  • 1/3 cup creamy unsweetened peanut butter
  • 1/2 cup coconut milk
  • 2 tbsp fresh lime juice
  • 2 cloves garlic, minced
  • 1 tbsp grated fresh ginger
  • 2 tbsp soy sauce or tamari (gluten-free option)
  • 1 tsp honey or maple syrup
  • Red chili flakes or fresh chili, to taste

Seasonings & Garnishes

  • 2 tbsp olive oil (for roasting sweet potatoes and cooking chicken)
  • Salt and pepper, to taste
  • Fresh cilantro, chopped, for garnish
  • 2 green onions, sliced, for garnish
  • Extra lime wedges, for serving

Instructions

  1. Roast the Sweet Potatoes: Preheat your oven to 425°F (220°C). Peel and dice the sweet potatoes into bite-sized cubes. Toss them in olive oil, salt, and a pinch of chili flakes. Spread evenly on a baking sheet and roast for 25-30 minutes, until tender and lightly caramelized.
  2. Prepare the Peanut Sauce: In a small saucepan, combine creamy peanut butter, coconut milk, lime juice, minced garlic, grated ginger, soy sauce, and honey or maple syrup. Warm gently over medium heat, whisking continuously until the sauce is smooth and silky. Adjust the seasoning with more lime juice or chili flakes as desired.
  3. Cook the Chicken: Season chicken breasts or thighs with salt and pepper. Heat olive oil in a skillet over medium-high heat, then cook the chicken for 5-7 minutes per side until golden and cooked through. Let the chicken rest for a few minutes before slicing thinly or shredding.
  4. Assemble the Bowls: Place a base of cooked rice or quinoa in each bowl. Add a generous serving of roasted sweet potatoes and sliced chicken. Drizzle the warm peanut sauce over the top, then garnish with fresh cilantro, green onions, and an extra squeeze of lime for brightness.

Notes

  • Cut sweet potato cubes evenly for uniform roasting and crisp edges.
  • Use natural, unsweetened peanut butter to maintain authentic flavor.
  • Allow chicken to rest before slicing to keep it juicy and tender.
  • Adjust the peanut sauce thickness by thinning with water or coconut milk if too thick, or simmer gently if too runny.
  • Make ahead by roasting sweet potatoes and cooking chicken in advance for quick weeknight assembly.

Nutrition

Keywords: Thai, chicken, sweet potato, peanut sauce, gluten free, gluten-free, easy recipe, meal prep, healthy, Southeast Asian, quick dinner

Find it online: https://marysplate.com/thai-chicken-sweet-potato-peanut-bowls/