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
Scale
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
