Thai-Inspired Chicken Sweet Potato Peanut Bowl Recipe
This Thai-Inspired Chicken Sweet Potato Peanut Bowl is a vibrant and nutritious dish combining roasted chicken, sweet potatoes, chickpeas, and broccoli, topped with a creamy, tangy peanut sauce. Perfect for a quick 25-minute meal, it balances wholesome ingredients with bold flavors, making it ideal for a healthy weeknight dinner.
- Prep Time: 10 minutes
- Cook Time: 15-18 minutes
- Total Time: 25-28 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Baking
- Cuisine: Thai-inspired
- Diet: Low Fat
Ingredients
Roasted Vegetables and Chicken
- 3 teaspoons avocado oil, divided
- 1 medium sweet potato, peeled and cubed into 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
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 as needed to thin sauce
Garnish
- ⅓ cup dry roasted peanuts
- ¼ cup roughly chopped fresh cilantro
Instructions
- Preheat Oven: Preheat your oven to 350°F to prepare for roasting the chicken and vegetables evenly.
- Prepare Vegetables: On a large baking sheet, combine the cubed sweet potatoes, broccoli florets, and drained chickpeas. Drizzle with 2 teaspoons of avocado oil and toss thoroughly to coat. Spread this mixture evenly on one half of the baking sheet.
- Prepare Chicken: Place the cubed chicken breast on the other half of the baking sheet. Drizzle with the remaining 1 teaspoon avocado oil and sprinkle with ¼ teaspoon salt and ⅛ teaspoon black pepper. Toss to coat and spread evenly.
- Bake: Place the baking sheet in the oven and roast for 15 to 18 minutes, or until the sweet potatoes are fork-tender with crispy edges and the chicken reaches an internal temperature of 165°F. Remove from the oven when done.
- Make Peanut Sauce: While the chicken and vegetables bake, whisk together the natural peanut butter, coconut aminos, lime juice, rice vinegar, toasted sesame oil, fresh ginger, garlic, red pepper flakes, and ¼ teaspoon salt in a small bowl or jar. Add warm water gradually as needed to achieve a smooth, pourable consistency.
- Assemble Bowls: Divide the roasted sweet potatoes, broccoli, chickpeas, and chicken among 4 to 6 bowls. Drizzle with the peanut sauce and toss gently to coat all ingredients evenly.
- Garnish and Serve: Top each bowl with dry roasted peanuts and fresh cilantro. Add additional peanut sauce if desired, and serve immediately for a flavorful and wholesome meal.
Notes
- Ensure your chicken pieces are uniform in size for even cooking.
- You can substitute coconut aminos with tamari if soy-free is not a concern.
- Adjust the amount of red pepper flakes to modify spiciness.
- If peanut allergies are a concern, consider using sunflower seed butter as an alternative.
- The peanut sauce can be made ahead and refrigerated for up to 3 days.
- For added crunch, lightly toast the chopped peanuts before garnishing.
