Thai-Inspired Sweet Potato Peanut Bowl With Chicken
A vibrant, nutrient-dense bowl that perfectly balances earthy roasted sweet potatoes, crispy broccoli, and tender chicken with fiber-rich chickpeas. The dish is brought to life by a velvety, savory-sweet peanut sauce infused with zesty lime, fresh ginger, and garlic. Ideal for busy weeknights, this one-sheet pan meal delivers restaurant-quality Southeast Asian flavors in under thirty minutes, leaving you energized and satisfied without the hassle of extensive cleanup.
- Prep Time: 10
- Cook Time: 25
- Total Time: 35
- Yield: 4 servings
- Category: Dinner
- Method: Roasting
- Cuisine: Thai-Inspired
- Diet: High Protein
Ingredients
1 lb boneless skinless chicken breast, diced
2 medium sweet potatoes, peeled and cubed
2 cups broccoli florets
1 can (15 oz) chickpeas, drained and rinsed
3 tbsp olive oil
1/2 cup creamy peanut butter
2 tbsp warm water (to thin)
1 tbsp lime juice
1 tbsp freshly grated ginger
1 tsp minced garlic
1 tbsp tamari or soy sauce
1/4 cup chopped roasted peanuts for garnish
Fresh cilantro for garnish
Instructions
Preheat your oven to 400°F (200°C).
On a large sheet pan, toss the cubed sweet potatoes, broccoli, chickpeas, and diced chicken with olive oil, salt, and pepper.
Spread the mixture in a single layer and roast for 20-25 minutes until the chicken is cooked through and vegetables are tender.
While roasting, whisk together peanut butter, lime juice, ginger, garlic, tamari, and warm water in a bowl until smooth.
Remove the sheet pan from the oven and divide the roasted mixture into serving bowls.
Drizzle generously with the peanut sauce and top with chopped peanuts and fresh cilantro.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. For a spicier kick, add a teaspoon of chili garlic sauce or sriracha to the peanut dressing. You can swap chicken for extra firm tofu to make this dish vegetarian.