Thai-Inspired Chicken Sweet Potato Peanut Bowl Recipe

If you’re on the lookout for a bowl recipe that’s bursting with flavor, healthy ingredients, and an irresistibly creamy sauce, then you’re going to want to try this Thai-Inspired Chicken Sweet Potato Peanut Bowl Recipe. Whether you’re cooking for yourself or feeding a hungry family, this recipe comes together quickly, packs a punch of savory and tangy notes, and has that perfect balance of protein, veggies, and comfort. I absolutely love how the peanut sauce ties everything together, creating a dish that’s both comforting and exciting for your taste buds.

this …

Ingredients You’ll Need

The magic of this Thai-Inspired Chicken Sweet Potato Peanut Bowl Recipe lies in simple, wholesome ingredients that work beautifully together. When I shop for it, I like to pick the freshest sweet potatoes and broccoli I can find — the better the produce, the more vibrant the bowl. You’ll see how the flavors combine effortlessly once you get everything prepped.

• Avocado oil: Great for high-heat roasting and adds a mild, buttery flavor.
• Sweet potato: I always go for medium-sized ones with smooth skins; they roast evenly and get perfectly tender.
• Broccoli florets: Fresh and bright green is key — don’t use frozen for roasting here.
• Chickpeas: A fantastic plant-based protein that adds texture; rinse well to reduce sodium if canned.
• Chicken breast: Cubed for quick cooking; I find this keeps the meat juicy and tender.
• Fine salt and black pepper: Essential for seasoning both veggies and chicken.
• Dry roasted peanuts: These add a surprising crunch and deepen the peanut flavor slightly.
• Fresh cilantro: Adds brightness; chop it roughly to keep that fresh herbaceous punch.
• Natural peanut butter: Look for unsweetened and creamy for the best sauce texture.
• Coconut aminos: A great gluten-free, lower-sodium alternative to soy sauce; tamari works well too.
• Lime juice: Freshly squeezed gives a lively acidity that wakes up the sauce.
• Rice vinegar: Adds delicate tang, balancing the richness of the peanut butter.
• Toasted sesame oil: A tiny bit goes a long way — it gives the sauce that unmistakable nutty aroma.
• Fresh ginger: Minced fresh for zing; ground ginger can work in a pinch but fresh is unbeatable.
• Garlic: Minced fresh enhances the savory depth; garlic powder is okay if fresh isn’t available.
• Red pepper flakes: Adds a gentle kick; adjust to your heat preference.
• Warm water: Used to thin the peanut sauce to your desired consistency.

Variations

One of the things I love about this Thai-Inspired Chicken Sweet Potato Peanut Bowl Recipe is how flexible it is. You can tweak it to match your dietary needs or simply change things up based on what’s in season or what’s in your pantry.

• Vegetarian option: Swap out the chicken for extra chickpeas or add firm tofu cubes; it’s just as delicious and hearty.
• Spice level: I sometimes add fresh chopped chilies or increase red pepper flakes if I want a fiery punch, but you can keep it mild for kids.
• Nut-free: Use sunflower seed butter instead of peanut butter and skip the peanuts on top—still tasty with a different nutty undertone.
• Greens swap: If broccoli isn’t your favorite, try green beans or snap peas for a fresh crunch.

How to Make Thai-Inspired Chicken Sweet Potato Peanut Bowl Recipe

Step 1: Roast Your Veggies and Chicken Together

Start by preheating your oven to 350°F. Grab a large baking sheet and toss your peeled and cubed sweet potatoes, fresh broccoli florets, and rinsed chickpeas with about 2 teaspoons of avocado oil—this little drizzle helps everything crisp up beautifully. Spread these on one half of the baking sheet. On the other side, toss the cubed chicken breast with the remaining teaspoon of avocado oil, sprinkle salt and pepper, and spread out evenly. Now, here’s the trick to keeping your chicken juicy but cooked through: make sure the pieces are roughly the same size—about 2-inch cubes—and keep an eye on the timer. Roast everything for about 15 to 18 minutes or until the sweet potatoes are tender with a bit of crisp edges and your chicken reaches 165°F internally. Once you pull it from the oven, you’re halfway there!

Step 2: Whisk Together the Peanut Sauce

While the oven’s doing its thing, this is a fantastic time to whip up your savory peanut sauce. In a small bowl or jar, combine creamy natural peanut butter, coconut aminos, lime juice, rice vinegar, toasted sesame oil, fresh minced ginger, garlic, red pepper flakes, and salt. I usually use a whisk or fork to blend these ingredients until smooth. Depending on your peanut butter’s texture, you might want to add a splash of warm water to get to a lovely pourable consistency—just add it slowly so you don’t thin it too much. The aroma from the ginger and lime will make your kitchen smell amazing!

Step 3: Assemble and Toss Your Bowls

Divide the roasted sweet potatoes, broccoli, chickpeas, and chicken evenly into 4 to 6 bowls. Drizzle the peanut sauce generously over the top and gently toss everything so each bite is coated in that luscious sauce. To finish, scatter dry roasted peanuts and roughly chopped fresh cilantro on top. I love adding a little extra sauce on the side for dipping or drizzling—makes it feel a little extra special.

How to Serve Thai-Inspired Chicken Sweet Potato Peanut Bowl Recipe

Garnishes

I always top my bowls with freshly chopped cilantro and dry roasted peanuts—they add such amazing texture and a fresh punch to every bite. Sometimes I’ll sprinkle on some extra red pepper flakes if we want more heat, or a squeeze of lime to brighten things up right before serving. These finishing touches really elevate the experience.

Side Dishes

This bowl is pretty hearty on its own, but I love pairing it with a simple cucumber salad or quick pickled veggies to add a crisp, refreshing contrast. For a fuller meal, some steamed jasmine rice or a side of sticky rice complements the flavors beautifully and helps soak up the peanut sauce.

Creative Ways to Present

For special occasions, I’ve layered this bowl into mason jars for a portable lunch that looks as good as it tastes. Also, arranging ingredients side-by-side rather than mixed gives a vibrant, Instagram-worthy look that shows off all the colors and textures beautifully.

Make Ahead and Storage

Storing Leftovers

I typically store leftover components separately—keep the roasted sweet potatoes, broccoli, chickpeas, and chicken in airtight containers, and the peanut sauce in its own little jar. This helps everything stay fresher longer and avoids the veggies getting soggy overnight.

Freezing

If I plan ahead, I’ll freeze the cooked chicken and roasted veggies without sauce. When it’s time to eat, thaw them overnight in the fridge. The peanut sauce doesn’t freeze well because it can separate, so it’s best to make it fresh or keep it refrigerated for a few days instead.

Reheating

When reheating leftovers, I pop the veggies and chicken in a 350°F oven for about 10 minutes or until warmed through to keep that roasted texture. I add the peanut sauce after reheating to keep the flavors fresh and the sauce silky smooth.

FAQs

Final Thoughts

This Thai-Inspired Chicken Sweet Potato Peanut Bowl Recipe really holds a special place in my weeknight meal rotation. It’s one of those recipes that feels like a warm hug after a busy day, loaded with flavors that somehow feel both indulgent and nourishing. I hope when you try it, it brings as much joy to your table as it does mine. Trust me, once you’ve had this combo of tender chicken, roasted sweet potato, and that dreamy peanut sauce, you’ll be making it again and again!

Print