Description
This Thai-Inspired Chicken Sweet Potato Peanut Bowl features a vibrant combination of roasted sweet potatoes, broccoli, chickpeas, and tender chicken breast, all tossed in a creamy, tangy peanut sauce. A healthy, flavorful meal perfect for a quick lunch or dinner, garnished with crunchy peanuts and fresh cilantro for added texture and freshness.
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 Oven: Preheat the oven to 350°F (175°C) to prepare for roasting the ingredients evenly.
- Prepare Vegetables and Chickpeas: On a large baking sheet, add the cubed sweet potatoes, broccoli florets, and drained chickpeas. Drizzle with 2 teaspoons of avocado oil and toss everything to coat well. Spread these evenly on one half of the baking sheet.
- Prepare Chicken: On the other half of the baking sheet, place the cubed chicken breast. Drizzle with the remaining avocado oil and season with the salt and black pepper. Toss to coat and spread the chicken pieces evenly.
- Roast Ingredients: Bake 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, ensuring it is fully cooked.
- Make Peanut Sauce: While roasting, combine all peanut sauce ingredients—natural peanut butter, coconut aminos, lime juice, rice vinegar, toasted sesame oil, minced ginger, garlic, red pepper flakes, and salt—in a small jar or bowl. Whisk until smooth, adding warm water a little at a time to reach desired consistency.
- Assemble Bowls: Divide the roasted sweet potatoes, broccoli, chickpeas, and chicken evenly into 4 to 6 bowls. Drizzle with the peanut sauce and gently toss to coat all ingredients with the sauce.
- Garnish and Serve: Top each bowl with dry roasted peanuts and freshly chopped cilantro. Add more peanut sauce if desired, then serve warm.
Notes
- For a vegetarian or vegan version, substitute chicken with extra chickpeas or tofu and ensure peanut sauce ingredients are plant-based.
- Adjust red pepper flakes to control spiciness according to taste preference.
- If coconut aminos are unavailable, tamari or soy sauce can be substituted with slightly less salt added due to the higher sodium content.
- To save time, sweet potatoes can be microwaved for a few minutes before roasting to speed up cooking.
- Ensure chicken is cooked to a safe internal temperature of 165°F to avoid any foodborne illness.
Nutrition
- Serving Size: 1 bowl (approximately 1/5 of recipe)
- Calories: 420 kcal
- Sugar: 5 g
- Sodium: 320 mg
- Fat: 18 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 7 g
- Protein: 32 g
- Cholesterol: 64 mg
