Thai Chicken Sweet Potato Peanut Bowls: A Nutritious Delight

This Thai Chicken Sweet Potato Peanut Bowl is a deliciously nutritious meal, perfect for busy weeknights.

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Prep Time 10

Cook Time 25

Total Time 35

Servings: 4 bowls

Course: Dinner

Cuisine: Thai

Calories: 550

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Bowl

4 cups Sweet Potatoes Add sweetness and substance; substitute with butternut squash for a similar texture.
1 pound Chicken Provides protein; use tofu for a vegetarian option or chickpeas for a plant-based alternative.
2 cups Rice Serves as the base; brown rice, quinoa, or cauliflower rice are great low-carb options.

For the Peanut Sauce

1/2 cup Peanut Butter Creates the creamy peanut sauce; almond or cashew butter can be substituted, but adjust seasoning for taste.
1 cup Coconut Milk Adds creaminess; regular milk or almond milk can be used but may alter the flavor slightly.
3 tablespoons Soy Sauce Enhances savory depth; use tamari for gluten-free or coconut aminos for a lighter option.
2 cloves Garlic Provides aromatic depth; fresh garlic is preferred, but powdered garlic can work in a pinch.
1 tablespoon Ginger Adds a warm, zesty flavor; fresh ginger adds more oomph, though powdered may suffice if needed.
2 tablespoons Lime Juice Brightens flavors; lemon juice can serve as a substitute.
1/2 teaspoon Chili Flakes/Sriracha Adds heat; adjust to taste based on spice preferences.

For Garnishing

1/4 cup Cilantro Offers a fresh, herbaceous touch; omit if not preferred.
2 stalks Green Onions Provide a mild onion flavor; optional but recommended for garnish.

Equipment

Oven
skillet
Mixing Bowl
Baking sheet

Method

Step-by-Step Instructions

Preheat your oven to 425°F (220°C). Peel and dice the sweet potatoes into bite-sized pieces. Toss with olive oil, salt, and pepper, then spread on a baking sheet and roast for 20-25 minutes.
While the sweet potatoes are roasting, slice the chicken breast into bite-sized pieces. Cook in a skillet with olive oil over medium-high heat for 5-7 minutes until golden and cooked through.
In a medium bowl, combine peanut butter, coconut milk, soy sauce, minced garlic, ginger, lime juice, and chili flakes/Sriracha. Whisk until smooth and creamy.
Assemble the bowls by distributing cooked rice, roasted sweet potatoes, and cooked chicken. Drizzle peanut sauce over each bowl.
Garnish with chopped cilantro and green onions. Serve warm and enjoy!

Nutrition

Serving: 1bowlCalories: 550kcalCarbohydrates: 60gProtein: 30gFat: 25gSaturated Fat: 8gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 80mgSodium: 900mgPotassium: 800mgFiber: 10gSugar: 6gVitamin A: 18000IUVitamin C: 30mgCalcium: 90mgIron: 3mg

Notes

Store leftovers in airtight containers for up to 3-4 days. Keep the peanut sauce separate to maintain texture. Minding storage and freshness when meal prepping can greatly enhance your dining experience.

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