Thai-Inspired Chicken Sweet Potato Peanut Bowl Recipe
This Thai-Inspired Chicken Sweet Potato Peanut Bowl is a vibrant and wholesome meal combining roasted sweet potatoes, broccoli, chickpeas, and juicy chicken breast, all tied together with a creamy, tangy peanut sauce. Perfectly balanced with fresh herbs and a hint of spice, this quick 25-minute recipe brings bold flavors and a satisfying texture to your weeknight dinners.
- Prep Time: 10 minutes
- Cook Time: 15-18 minutes
- Total Time: 25-28 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Thai-inspired
- Diet: Gluten Free
Ingredients
Roasted Vegetables and Chicken
- 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
Peanut Sauce
- ⅓ cup dry roasted peanuts
- ¼ cup roughly chopped fresh cilantro
- 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 (to adjust sauce consistency)
Instructions
- Preheat Oven: Set your oven to 350°F to prepare for roasting the vegetables and chicken.
- Prepare Vegetables: On a large baking sheet, combine the cubed sweet potatoes, broccoli florets, and drained chickpeas with 2 teaspoons of avocado oil. Toss everything evenly to coat in the oil, then spread out on one half of the baking sheet for even roasting.
- Prepare Chicken: On the other half of the same baking sheet, place the cubed chicken breast. Drizzle with the remaining avocado oil and season with ¼ teaspoon salt and ⅛ teaspoon black pepper. Toss to ensure all chicken pieces are coated and then spread evenly.
- Roast Ingredients: Place the baking sheet in the oven and roast for 15-18 minutes until the sweet potatoes are fork-tender with slightly crispy edges, and the chicken reaches an internal temperature of 165°F, indicating it is thoroughly cooked. Remove the sheet from the oven.
- Make Peanut Sauce: While the roasting is in progress, combine peanut butter, coconut aminos, lime juice, rice vinegar, toasted sesame oil, minced ginger, garlic, red pepper flakes, and salt in a small bowl or jar. Whisk vigorously until smooth, adding warm water incrementally as needed to reach your desired pourable consistency.
- Assemble Bowls: Divide the roasted sweet potatoes, broccoli, chickpeas, and chicken evenly among 4 to 6 bowls. Drizzle or toss with the prepared peanut sauce to lightly coat all ingredients.
- Garnish and Serve: Top each bowl with dry roasted peanuts and chopped fresh cilantro for added crunch and freshness. Add more peanut sauce if desired and serve immediately.
Notes
- Adjust the red pepper flakes according to your preferred spice level.
- If coconut aminos are unavailable, tamari is a great substitute for a similar umami flavor.
- Use warm water sparingly when adjusting peanut sauce consistency to avoid thinning too much.
- This recipe can be easily doubled for meal prep or larger gatherings.
- Check chicken doneness with a meat thermometer to ensure safety and juiciness.
