Save I discovered this bowl during a chaotic week when my fridge was a random assortment of vegetables and a jar of peanut butter. The combination was so unexpectedly perfect that I found myself making it three times that week. Something about the warm roasted sweet potatoes against crisp fresh vegetables creates this wonderful contrast that keeps every bite interesting. Now it's my go-to when I want something that feels nourishing without requiring any real thinking.
Last winter, my friend Sarah came over for dinner looking completely exhausted from work. I piled these bowls high and watched her face light up as she took that first bite. She sat there quietly eating, then looked up and said this is exactly what I needed right now. That's when I knew this wasn't just another recipe; it was comfort food that happens to be good for you.
Ingredients
- 2 medium sweet potatoes: These become the heart of the bowl, developing caramelized edges that contrast beautifully with the fresh vegetables
- 1 tablespoon olive oil: Just enough to help those sweet potatoes achieve golden perfection in the oven
- 1 cup broccoli florets: Fresh crunch that holds up beautifully against the creamy elements
- 1 cup shredded green cabbage: Adds a lovely subtle sweetness and satisfying crunch
- 1/2 cup grated carrots: Little ribbons of color that bring natural sweetness to the mix
- 1 avocado, sliced: Creamy richness that ties everything together
- 1/2 cup natural peanut butter: The foundation of a sauce that will make you want to put it on everything
- 2 tablespoons soy sauce or tamari: Deep umami that balances the peanut butter's richness
- 1 tablespoon maple syrup: Just a touch of sweetness to harmonize all the flavors
- 1 tablespoon lime juice: Bright acidity that cuts through the creamy components
- 1 teaspoon sesame oil: Adds a wonderful depth and that distinctive aroma
- 2–3 tablespoons warm water: The secret to getting your sauce to that perfect pourable consistency
- 1/4 cup fresh cilantro: Fresh herbal notes that brighten every bite
- 1/4 cup chopped peanuts: Final crunch that makes each bowl satisfying
Instructions
- Roast the sweet potatoes:
- Preheat your oven to 400°F and toss the diced sweet potatoes with olive oil, salt, and pepper. Spread them on a lined baking sheet and roast for 25 to 30 minutes, flipping halfway through, until they're tender with golden edges.
- Prep your vegetables while the oven does its work:
- Cut broccoli into bite-sized pieces, shred the cabbage, grate those carrots, and slice your avocado. Having everything ready makes assembly feel effortless.
- Whisk up that incredible sauce:
- In a small bowl, combine the peanut butter, soy sauce, maple syrup, lime juice, and sesame oil with 2 tablespoons of warm water. Keep adding water a tiny bit at a time until it reaches a creamy, pourable consistency.
- Assemble your bowls:
- Divide the fresh vegetables among four bowls, top with those roasted sweet potatoes, and drizzle generously with the peanut sauce. Finish with cilantro and chopped peanuts, then serve immediately while the sweet potatoes are still warm.
Save This recipe became my Sunday meal prep staple after I realized it actually tastes better after the flavors have mingled for a day. I'd pack up four containers and look forward to that first lunch all Monday morning.
Make It Your Own
The beauty of this bowl lies in its adaptability. I've swapped sweet potatoes for roasted butternut squash when that's what I had, used almond butter when a guest had peanut allergies, and added edamame for extra protein. Seasonal vegetables work beautifully here; try snap peas in spring or roasted Brussels sprouts in fall. The peanut sauce is the constant that brings everything together.
Perfecting the Peanut Sauce
After making this sauce countless times, I've learned that room temperature peanut butter incorporates much more smoothly than cold straight from the fridge. If your sauce looks curdled or separated, keep whisking and it will come together. The warm water is crucial; it helps emulsify everything into that silky consistency. I sometimes add a tiny pinch of garlic powder or a drop of sriracha when I want extra depth.
Serving Suggestions
These bowls are satisfying on their own but become a complete meal with added protein. Baked tofu works beautifully, and a soft-boiled egg on top creates this incredible sauce situation. If you're serving this to guests, set up the components family-style and let everyone build their own perfect bowl.
- Try crumbling some roasted chickpeas on top for extra crunch
- A squeeze of fresh lime right before serving brightens everything
- Extra sauce on the side is never a bad idea
Save There's something deeply satisfying about a meal that's this colorful and nourishing. Hope this bowl brings you as much comfort as it's brought me.
Recipe Guide
- → Can I make this bowl ahead of time?
Yes! The roasted sweet potatoes and peanut sauce can be prepared up to 3 days in advance. Store them separately in airtight containers in the refrigerator. Assemble with fresh vegetables just before serving for the best texture and flavor.
- → What can I use instead of peanut butter?
Almond butter, cashew butter, or sunflower seed butter work well as substitutes. Sunflower seed butter is ideal for nut-free versions. The flavor profile will change slightly but remain delicious and creamy.
- → How do I store leftovers?
Store components separately in airtight containers: roasted sweet potatoes (3-4 days), prepared vegetables (2-3 days), and peanut sauce (up to 1 week). Keep avocado stored with lemon juice to prevent browning. Reheat sweet potatoes before assembling.
- → Can I add protein to this bowl?
Absolutely! Baked tofu, edamame, chickpeas, or grilled chicken work beautifully. Marinate tofu in soy sauce and sesame oil before baking for extra flavor. Add cooked quinoa or brown rice for a heartier grain bowl.
- → Is this bowl gluten-free?
Yes! Simply substitute tamari for soy sauce in the peanut sauce. All other ingredients are naturally gluten-free. Always check labels on condiments to ensure they meet your dietary requirements.
- → Can I use different vegetables?
Certainly! Try snap peas, red bell pepper, cucumber, shredded Brussels sprouts, or roasted cauliflower. Seasonal vegetables work wonderfully—just adjust cooking times accordingly for roasted vegetables.