Sweet Potato Peanut Bowls
Sweet Potato Peanut Bowls
Ingredients
For the Roasted Sweet Potatoes & Chickpeas
- 2 sweet potatoes, medium, peeled and diced into 1-inch cubes
- 1 can chickpeas, 15 ounce, rinsed and drained
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Creamy Peanut Sauce
- 1/2 cup creamy peanut butter
- 2 tablespoons soy sauce, or tamari for gluten-free
- 1 tablespoon lime juice, freshly squeezed
- 1 tablespoon maple syrup, or honey
- 1 tablespoon rice vinegar
- 1 teaspoon fresh ginger, grated
- 1 clove garlic, minced
- 1/2 teaspoon Sriracha, or to taste, optional
- 2 tablespoons water, as needed to thin sauce
For Serving
- 3 cups cooked quinoa, or brown rice
- 4 cups baby spinach, or mixed greens
- 1/4 cup red onion, thinly sliced
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons roasted peanuts, chopped, for garnish
- 4 lime wedges, for garnish
Instructions
- 1
Preheat your oven to 400°F. Line a large baking sheet with parchment paper for easy cleanup.
⏱️ 5 min•🌡️ 400
- 2
In a large bowl, combine the diced sweet potatoes and drained chickpeas. Drizzle with olive oil, then sprinkle with smoked paprika, ground cumin, garlic powder, salt, and black pepper. Toss well to ensure everything is evenly coated.
⏱️ 5 min
- 3
Spread the seasoned sweet potatoes and chickpeas in a single layer on the prepared baking sheet. Roast for 20-25 minutes, flipping halfway through, until the sweet potatoes are tender and slightly caramelized, and the chickpeas are lightly crispy.
⏱️ 25 min•🌡️ 400
- 4
While the vegetables are roasting, prepare the peanut sauce. In a medium bowl, whisk together the creamy peanut butter, soy sauce, lime juice, maple syrup, rice vinegar, grated fresh ginger, minced garlic, and Sriracha (if using). Add 2 tablespoons of water and whisk until smooth. If the sauce is too thick, add more water, 1 tablespoon at a time, until it reaches your desired consistency.
⏱️ 10 min
- 5
To assemble the bowls, divide the cooked quinoa or brown rice among four serving bowls. Top each with a generous portion of baby spinach or mixed greens.
⏱️ 2 min
- 6
Evenly distribute the roasted sweet potatoes and chickpeas over the greens in each bowl. Drizzle generously with the creamy peanut sauce.
⏱️ 2 min
- 7
Garnish each bowl with thinly sliced red onion, fresh chopped cilantro, and chopped roasted peanuts. Serve immediately with a lime wedge on the side for an extra squeeze of freshness.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Sweet Potato Peanut Bowls
Ingredients
For the Roasted Sweet Potatoes & Chickpeas
- 2 sweet potatoes, medium, peeled and diced into 1-inch cubes
- 1 can chickpeas, 15 ounce, rinsed and drained
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Creamy Peanut Sauce
- 1/2 cup creamy peanut butter
- 2 tablespoons soy sauce, or tamari for gluten-free
- 1 tablespoon lime juice, freshly squeezed
- 1 tablespoon maple syrup, or honey
- 1 tablespoon rice vinegar
- 1 teaspoon fresh ginger, grated
- 1 clove garlic, minced
- 1/2 teaspoon Sriracha, or to taste, optional
- 2 tablespoons water, as needed to thin sauce
For Serving
- 3 cups cooked quinoa, or brown rice
- 4 cups baby spinach, or mixed greens
- 1/4 cup red onion, thinly sliced
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons roasted peanuts, chopped, for garnish
- 4 lime wedges, for garnish
Instructions
- 1
Preheat your oven to 400°F. Line a large baking sheet with parchment paper for easy cleanup.
⏱️ 5 min•🌡️ 400 - 2
In a large bowl, combine the diced sweet potatoes and drained chickpeas. Drizzle with olive oil, then sprinkle with smoked paprika, ground cumin, garlic powder, salt, and black pepper. Toss well to ensure everything is evenly coated.
⏱️ 5 min - 3
Spread the seasoned sweet potatoes and chickpeas in a single layer on the prepared baking sheet. Roast for 20-25 minutes, flipping halfway through, until the sweet potatoes are tender and slightly caramelized, and the chickpeas are lightly crispy.
⏱️ 25 min•🌡️ 400 - 4
While the vegetables are roasting, prepare the peanut sauce. In a medium bowl, whisk together the creamy peanut butter, soy sauce, lime juice, maple syrup, rice vinegar, grated fresh ginger, minced garlic, and Sriracha (if using). Add 2 tablespoons of water and whisk until smooth. If the sauce is too thick, add more water, 1 tablespoon at a time, until it reaches your desired consistency.
⏱️ 10 min - 5
To assemble the bowls, divide the cooked quinoa or brown rice among four serving bowls. Top each with a generous portion of baby spinach or mixed greens.
⏱️ 2 min - 6
Evenly distribute the roasted sweet potatoes and chickpeas over the greens in each bowl. Drizzle generously with the creamy peanut sauce.
⏱️ 2 min - 7
Garnish each bowl with thinly sliced red onion, fresh chopped cilantro, and chopped roasted peanuts. Serve immediately with a lime wedge on the side for an extra squeeze of freshness.
⏱️ 1 min