Thai-Inspired Sweet Potato Peanut Bowl With Chicken

This sweet potato Thai peanut bowl with chicken is my go-to meal when I’m craving Thai takeout and want something quick and healthy.

Made with lots of fresh veggies, juicy chicken, and a tangy, savory peanut sauce, this dish is bursting with flavors my whole family loves. It’s one of my favorite beginner-friendly meal prep recipes and stores and reheats well for packed lunches for my family and quick meals for our busy weeknights.

This post was created in partnership with the Northern Pulse Growers Association.

Ingredients To Make This Thai-Inspired Peanut Bowl

Here are the ingredients you’ll need to make these chicken peanut bowls:

For The Bowls

• Cooking oil – we recommend avocado oil or olive oil 
• Sweet potato – peeled and cut into 1/2-inch cubes
• Broccoli florets – use fresh broccoli, cut into pieces roughly the same size as the potatoes; may sub shelled edamame
• Chickpeas – drained and rinsed
• Skinless boneless chicken breast – may sub chicken thighs if preferred
• Salt and pepper
• Dry roasted peanuts – omit or swap with cashews or almonds is needed
• Fresh cilantro – may sub fresh parsley, or omit completely

For The Peanut Sauce

• Natural peanut butter – use smooth, drippy peanut butter; use almond butter or sunflower butter to keep your chicken bowls nut-free
• Coconut aminos – may sub low-sodium soy sauce or tamari
• Lime juice – freshly squeezed is best
• Rice vinegar
• Toasted sesame oil
• Fresh ginger – may sub ¼ teaspoon ground ginger
• Garlic – you’ll need just 1 cloves garlic, or you may sub ½ teaspoon garlic powder
• Red pepper flakes – adjust to taste
• Sea salt
• Warm water – use as needed to thin out the sauce

Find the ingredient list with exact measurements in the recipe card below.

How To Make Your Bowl

This recipe comes together quickly since you can multitask while the veggies and chicken are roasting.

1. Roast the veggies and chickpeas: Arrange the diced sweet potatoes, broccoli, and chickpeas in an even layer on half of a large baking sheet; toss with avocado oil.
2. Add the chicken: On the second half of the baking sheet, add the chicken, drizzle it with the remaining oil, and season with salt and pepper to taste. Keeping the chicken separate from the veggies helps ensure it cooks evenly.
3. Make the peanut sauce: Whisk all the ingredients for the peanut sauce in a small bowl until smooth. Add a little water as needed to create your desired consistency.
4. Combine and serve: Divide the roasted veggies and chicken between four bowls. Top each bowl with the peanut sauce, and gently toss to combine and coat the ingredients.

For serving size and the complete directions and ingredient amounts, scroll down to the recipe card below. All of our recipes include the nutrition analysis, listing calories (kcals), protein, carbohydrates/carb, fiber, sugar, sodium, cholesterol, and more per serving.

Make It Vegan

To make a vegetarian Buddha bowl recipe, feel free to omit the chicken, and add more chickpeas (or you could even add cooked tempeh or tofu when assembling the bowls). They’ll be 100% plant-based but still loaded with protein like the original.  

How To Serve

I love to serve this Thai chicken recipe in gluten-free rice bowls over Thai coconut curry rice, white rice, or brown rice. It’s also great over quinoa, farro, or rice noodles. And, it’s also delish as part of a salad paired with greens and extra veggies like roasted red bell pepper, purple cabbage, green onions, or cauliflower rice for lower-carb options. No matter how I serve it, I often add a drizzle of Sriracha for extra heat!

Then, if I’m serving a crowd or all of my hungry kids, I often add an extra veggie side like asparagus or air fryer Brussels sprouts. And I can’t forget dessert! I love to finish this meal with a chocolate chip cookie or easy baked apples.

How To Store

Store leftovers in airtight meal prep containers in the fridge for up to 5 days. If meal prepping this recipe for lunch, I recommend storing the Thai peanut sauce separately from the chicken and veggies, and then drizzling it on top just before serving. Reheat leftovers in the microwave or in a large skillet over medium-high heat.

For longer storage, freeze the chicken and veggies without the sauce for up to 3 months. Thaw in the fridge overnight, then whisk together the sauce ingredients.

Video: how to make thai peanut bowls

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The photos in this post were taken by Megan McKeehan.

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