If you’re craving a bowl that’s loaded with flavor, texture, and a touch of exotic flair, you’ve got to try my Thai-Inspired Chicken Sweet Potato Peanut Bowl Recipe. It’s one of those meals I whip up when I want something healthy but satisfying, with that perfect balance of savory chicken, sweet roasted veggies, and a peanut sauce that brings everything together. Trust me, whether it’s a busy weeknight or a calming weekend dinner, this recipe will quickly become a favorite in your rotation.
Why You’ll Love This Recipe
- Balanced Flavors: You get sweet, savory, tangy, and nutty all in one bite.
- Quick & Easy: Ready in under 30 minutes, perfect for busy nights.
- Nutritious and Filling: Packed with protein, fiber, and vitamins.
- Customizable: You can easily swap veggies or adjust the spice to fit your taste.
Ingredients You’ll Need
What I love about this Thai-Inspired Chicken Sweet Potato Peanut Bowl Recipe is how simple but vibrant the ingredient list is. Each element complements the others perfectly, and most are pantry staples or easy to find fresh at your local store.
- Avocado Oil: Great for roasting because of its high smoke point and neutral flavor.
- Sweet Potato: Adds natural sweetness and creaminess when roasted; try to choose firm, evenly sized sweet potatoes for even cooking.
- Broccoli Florets: Adds color, crunch, and some green goodness; fresh is best but frozen works in a pinch.
- Chickpeas: Canned is convenient—just drain and rinse them well for a lighter taste.
- Chicken Breast: Cubed for quick cooking and even roasting; you can also use thigh meat for juiciness.
- Dry Roasted Peanuts: Brings in extra crunch and peanutty flavor to top off the bowl.
- Fresh Cilantro: Adds brightness and freshness, a must for that Thai-inspired vibe.
- Natural Peanut Butter: Stick to natural for a cleaner flavor and melting quality.
- Coconut Aminos: A soy-free, slightly sweet soy sauce alternative; tamari works well too.
- Lime Juice: Provides a zesty tang that brightens the peanut sauce.
- Rice Vinegar: Adds a subtle acidity to balance richness.
- Toasted Sesame Oil: Intensifies the nutty flavors with its toasty aroma.
- Fresh Ginger and Garlic: These aromatics add warmth and depth; fresh is best but powders can be used if needed.
- Red Pepper Flakes: A little heat wakes up the sauce without overpowering it.
- Fine Salt & Black Pepper: Simple seasoning to bring all the flavors together.
Variations
One of the best things about this Thai-Inspired Chicken Sweet Potato Peanut Bowl Recipe is how super flexible it is. I encourage you to make it your own! Over time, I’ve tweaked things depending on what’s in my fridge or my mood.
- Vegetarian Version: Swap chicken for extra chickpeas or roasted tofu—I’ve done this when I needed a plant-based meal, and it’s just as delicious!
- Spice Level: Add more red pepper flakes or a splash of sriracha if you like it hotter; I usually keep it mild for family dinners.
- Veggie Swaps: Feel free to trade broccoli for green beans, snap peas, or kale depending on what’s fresh; this keeps the bowls interesting.
- Nut-Free Sauce: Use sunflower seed butter instead of peanut butter if you need a nut-free option—I tested this once for a friend and it worked great.
How to Make Thai-Inspired Chicken Sweet Potato Peanut Bowl Recipe
Step 1: Prep and Roast the Veggies & Chicken
Start by preheating your oven to 350°F. This temperature lets everything cook gently so you get tender sweet potatoes with crispy edges and juicy chicken without drying out. Toss the cubed sweet potatoes, broccoli florets, and rinsed chickpeas with 2 teaspoons of avocado oil on one side of a large baking sheet. On the other side, place the chicken pieces, drizzle with the remaining avocado oil, then sprinkle salt and pepper. I like to spread everything out in a single layer so things roast rather than steam. Pop it in the oven for 15-18 minutes—check that the chicken is cooked through (165°F internal temp) and sweet potatoes are fork-tender. This double roasting method saves you so much time, and the flavors really meld together beautifully.
Step 2: Whisk Together the Peanut Sauce
While the oven is doing its magic, whip up the peanut sauce. I love making this in a small jar because you can stir and store any leftovers easily. Combine natural peanut butter, coconut aminos, lime juice, rice vinegar, toasted sesame oil, minced ginger and garlic, red pepper flakes, and salt. Whisk it all until smooth. If it’s thick, just add a bit of warm water a teaspoon at a time to reach a perfect drizzling consistency. This sauce will be the heart of your bowl—creamy and zingy with just the right kick.
Step 3: Assemble and Serve
Divide the roasted sweet potatoes, broccoli, chickpeas, and chicken between 4-6 bowls. Pour half the peanut sauce over each and gently toss to coat everything evenly—you don’t want the sauce to drown the ingredients, just bring them all together in a harmonious bite. Sprinkle dry roasted peanuts and chopped fresh cilantro on top for crunch and freshness. If you love extra sauce like I do, add more! It keeps the bowl flavorful through every spoonful.
Pro Tips for Making Thai-Inspired Chicken Sweet Potato Peanut Bowl Recipe
- Even Cutting: I always cut sweet potatoes into similar sized cubes to ensure they cook evenly without some being mushy and others hard.
- Roast Together: Putting chicken and veggies on the same sheet means the flavors mingle, plus it’s quick cleanup—a win in my book.
- Sauce Consistency: Adjust water carefully when making the peanut sauce; too runny and it won’t stick, too thick and it’s hard to drizzle.
- Use a Meat Thermometer: I stopped guessing and started using one—it takes the stress out and ensures perfectly cooked chicken every time.
How to Serve Thai-Inspired Chicken Sweet Potato Peanut Bowl Recipe
Garnishes
I always top my bowls with chopped fresh cilantro and a handful of dry roasted peanuts because they add an amazing contrast in crunch and freshness. Sometimes I sprinkle a bit of chopped green onion or a squeeze of lime if I want an extra burst. These simple garnishes really elevate the experience.
Side Dishes
While this bowl works great as a standalone meal, you can pair it with a light cucumber salad or steamed jasmine rice to make it feel a little more festive. My family loves having some crunchy pickled veggies on the side for a tangy counterpoint.
Creative Ways to Present
For special occasions, I’ve layered the bowl ingredients in glass jars for a beautiful presentation and easy to-go meal. You could also serve it on a platter family-style, letting everyone scoop from the shared bowl of peanut sauce. Fun and interactive!
Make Ahead and Storage
Storing Leftovers
I store leftover chicken and veggies in an airtight container in the fridge for up to 3 days. It’s great for quick lunches—just keep the peanut sauce separate until ready to eat so the ingredients don’t get soggy.
Freezing
I’ve frozen this bowl a couple times by storing the roasted chicken and sweet potatoes separately in freezer bags. The sauce freezes well too, but I recommend thawing it overnight in the fridge and whisking before use to regain smoothness.
Reheating
To reheat, I gently warm the roasted chicken and veggies in the microwave or stovetop. Add a splash of water to keep things moist. Then I toss with the peanut sauce fresh off the heat or cold, depending on your preference.
FAQs
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Can I make this Thai-Inspired Chicken Sweet Potato Peanut Bowl Recipe vegetarian or vegan?
Absolutely! To make it vegetarian or vegan, just swap the chicken for extra chickpeas or roasted tofu. Also, be sure to check your peanut sauce ingredients like coconut aminos for vegan-friendly options, and skip any honey or animal-based additions if you add extras.
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What can I substitute if I don’t have coconut aminos?
Coconut aminos give a slightly sweet soy flavor, but tamari or low-sodium soy sauce work perfectly as substitutes. Just keep in mind these alternatives may be saltier, so adjust your salt in the recipe accordingly.
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Can I use peanut butter that isn’t natural?
You can, but natural peanut butter tends to melt and blend more smoothly in the sauce, giving a fresher taste. Non-natural butters may contain added oils and sugar, which can change the texture and flavor balance.
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How spicy is this dish?
It has a gentle kick from red pepper flakes, but nothing too overpowering. You can always adjust the spice level by adding more or less based on your preference or even omit it if you want a milder bowl.
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Can this recipe be meal-prepped for the week?
Yes! This Thai-Inspired Chicken Sweet Potato Peanut Bowl recipe is perfect for meal prep. Roast your ingredients ahead and store separately from the peanut sauce. Assemble and toss just before eating for the best texture and flavor.
Final Thoughts
I absolutely love how this Thai-Inspired Chicken Sweet Potato Peanut Bowl Recipe comes together with simple ingredients and such a satisfying combination of tastes and textures. The first time I made it, my whole family went crazy for the peanut sauce—seriously, it’s addictive! It’s a recipe I keep coming back to whenever I want to feel like I’m treating myself to something a bit special but without any fuss. I hope you find it as comforting and delicious as I do. Give it a try, and don’t be surprised if it becomes your go-to weeknight dinner too!
Print
Thai-Inspired Chicken Sweet Potato Peanut Bowl Recipe
- Prep Time: 10 mins
- Cook Time: 15-18 mins
- Total Time: 25-28 mins
- Yield: 4–6 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Thai-Inspired
Description
This Thai-Inspired Chicken Sweet Potato Peanut Bowl combines roasted sweet potatoes, crispy broccoli, chickpeas, and tender chicken breast with a rich, tangy peanut sauce. It’s a flavorful and nutritious meal that is easy to prepare and perfect for a quick weeknight dinner or meal prep.
Ingredients
For The Bowls:
- 3 teaspoons avocado oil, divided
- 1 medium sweet potato, peeled and cubed to ½-inch pieces
- 3 cups fresh broccoli florets
- 1 15-ounce can chickpeas, drained and rinsed
- 1 lb raw chicken breast, cubed into 2-inch pieces
- ¼ teaspoon fine salt
- ⅛ teaspoon black pepper
- ⅓ cup dry roasted peanuts
- ¼ cup roughly chopped fresh cilantro
For The Peanut Sauce:
- ⅓ cup natural peanut butter
- ¼ cup coconut aminos (may substitute tamari)
- 3 tablespoons lime juice
- 2 teaspoons rice vinegar
- 1 ½ teaspoons toasted sesame oil
- 1 teaspoon minced fresh ginger (may substitute ¼ teaspoon ground ginger)
- 1 clove garlic, minced (may substitute ½ teaspoon garlic powder)
- ½ teaspoon red pepper flakes
- ¼ teaspoon fine salt
- Warm water if needed
Instructions
- Preheat the oven: Set your oven to 350°F (175°C) to prepare for roasting the ingredients evenly.
- Prepare the vegetables and chickpeas: On a large baking sheet, combine the cubed sweet potatoes, broccoli florets, and drained chickpeas. Drizzle with 2 teaspoons of avocado oil, toss thoroughly to coat, then spread them out on one half of the baking sheet for roasting.
- Prepare the chicken: On the other half of the baking sheet, add the cubed chicken breast along with the remaining 1 teaspoon avocado oil, sprinkle with fine salt and black pepper, and toss to coat evenly. Spread the chicken pieces out evenly to ensure even cooking.
- Bake the ingredients: Roast in the preheated oven for 15-18 minutes, or until the sweet potatoes are fork-tender with crispy edges and the chicken reaches an internal temperature of 165°F (74°C), indicating it is fully cooked. Then, remove from the oven.
- Make the peanut sauce: While the ingredients are baking, combine peanut butter, coconut aminos, lime juice, rice vinegar, toasted sesame oil, fresh ginger, garlic, red pepper flakes, and salt in a small jar or bowl. Whisk or shake vigorously until the sauce is smooth and creamy. Add warm water a little at a time if needed to reach desired consistency.
- Assemble the bowls: Divide the roasted sweet potatoes, broccoli, chickpeas, and chicken among 4 to 6 serving bowls. Drizzle the peanut sauce over the top and toss lightly to coat all ingredients evenly.
- Garnish and serve: Sprinkle each bowl with dry roasted peanuts and chopped fresh cilantro. Add more peanut sauce if desired for extra flavor, then serve warm and enjoy your nutritious Thai-inspired meal.
Notes
- You can substitute tamari for coconut aminos if preferred or for a more traditional soy flavor.
- If you don’t have fresh ginger or garlic, ground ginger and garlic powder work well as substitutes.
- Adjust the amount of red pepper flakes to your preferred spice level.
- Leftovers can be stored in the fridge for up to 3 days and reheated gently in the oven or microwave.
- This recipe is easily customizable with other vegetables like bell peppers or snap peas.
Nutrition
- Serving Size: 1 bowl (approximate for 5 servings)
- Calories: 410 kcal
- Sugar: 6 g
- Sodium: 420 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 7 g
- Protein: 32 g
- Cholesterol: 70 mg
