Sweet Potato Power Bowls with Peanut Sauce

A power bowl is one of my favorite things to enjoy after a long trip or a generally “unhealthy” period when I’m craving crisp vegetables smothered in a drinkable sauce. These Sweet Potato Power Bowls with Peanut Sauce are both delicious and nutritious, providing the best of both worlds. This recipe is a part of my 30-20-10 series, highlighting 30-minute meals, with at least 20 grams of protein and 10 grams of fiber. Perfect for meal prepping with hearty vegetables that hold up well in the fridge, or enjoying right away for an easy weeknight dinner.

Sweet Potato Power Bowls with Peanut Sauce Ingredient Notes:

Sweet potatoes: Diced sweet potatoes add a natural sweetness and hearty texture to the dish. They soften as they cook, creating a creamy contrast to the quinoa. Plus, they’re loaded with fiber and vitamin A for a nutritious boost.

Peanut butter: Peanut butter gives this salad its signature creamy, indulgent texture and nutty depth. It’s the foundation of the sauce, bringing body and richness that pairs well with both the quinoa and the crisp vegetables. Using creamy, salted peanut butter ensures the flavor stays savory, not overly sweet. It also acts as a natural thickener for the dressing.

Quinoa: Packed with fiber and protein, quinoa is one of my favorite grains to use in a salad like this in order to get a fluffy texture. You can use dried white or tricolor quinoa here, however note that white quinoa tends to cook a bit faster than tricolored.

Edamame: Edamame adds a boost of plant-based protein and a satisfying bite to the salad. These young soybeans have a mild, slightly sweet flavor and firm texture that stands up well to the bold peanut sauce. They’re easy to find in the frozen aisle—just thaw before mixing in. Their green hue also adds color and freshness to the finished dish.

Coconut aminos: Coconut aminos are a soy sauce alternative made from fermented coconut sap, offering a slightly sweeter, less salty flavor. They’re ideal for building a savory, umami-rich base in dressings and sauces without the heaviness of traditional soy. Plus, they’re gluten-free and often lower in sodium, making them a go-to in health-conscious cooking. Here, they balance out the richness of the peanut butter with their mellow saltiness.

Sweet Potato Power Bowls with Peanut Sauce

Recipe by Jenn Lueke

4.4 from 17 votes

Servings

Adjust servings

+

–

4

servings

Prep time

10

minutes

Cook time

20

minutes

A power bowl is one of my favorite things to enjoy after a long trip or a generally “unhealthy” period when I’m craving crisp vegetables smothered in a drinkable sauce. These Sweet Potato Power Bowls with Peanut Sauce are both delicious and nutritious, providing the best of both worlds. This recipe is a part of my 30-20-10 series, highlighting 30-minute meals, with at least 20 grams of protein and 10 grams of fiber. Perfect for meal prepping with hearty vegetables that hold up well in the fridge, or enjoying right away for an easy weeknight dinner.

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Ingredients

• FOR THE SWEET POTATOES

• 2 medium sweet potatoes, peeled and diced

• olive oil

• kosher salt

• ground black pepper

• FOR THE BOWLS

• 1 cup dry white or tricolor quinoa

• 12 ounces shelled edamame (thawed if frozen)

• 9 ounces shredded red cabbage (or coleslaw mix)

• 1 english cucumber, thinly sliced

• 6 green onions, thinly sliced

• 1/4 cup finely chopped cilantro, additional for topping

• 2 tablespoons toasted sesame oil

• juice of one lime (about 2 tablespoons)

• kosher salt

• 1/4 cup chopped peanuts, for topping (optional, I use salted)

• sesame seeds, for topping (optional)

• FOR THE PEANUT SAUCE

• 3 tablespoons creamy natural peanut butter (I use salted)

• 3 tablespoons coconut aminos

• 2 tablespoons rice vinegar

• 1 tablespoon sriracha or chili crunch (optional), additional for topping

• 1 teaspoon toasted sesame oil

• 2 teaspoons grated ginger root (or 1 teaspoon ground ginger)

Directions

• Preheat the oven to 425°F.
• Add the cubed sweet potato to a large sheet pan with a drizzle of olive oil and a few generous pinches of salt and black pepper. Toss to evenly coat, then spread the sweet potatoes out in a single layer, evenly spaced apart. Bake until crisp and lightly browned, tossing halfway through, about 20 minutes.
• Meanwhile, make the quinoa: Bring 2 cups of salted water to a boil in a saucepan, then stir in the quinoa, reduce heat to low, and cover. Cook until fluffy, about 15 minutes.
• While the quinoa cooks, add the edamame, cabbage, cucumber, green onion, and cilantro to a large mixing bowl. Toss with the sesame oil, lime juice, and a generous pinch of kosher salt. Taste and add more salt if desired. Set aside.
• Make the peanut sauce: Add the peanut butter, coconut aminos, rice vinegar, sriracha (if using), sesame oil, ginger, and 2 to 3 tablespoons of warm water to a small bowl and whisk until smooth. Add additional warm water, one tablespoon at a time, as needed to thin it out.
• Assemble the bowls: Evenly divide the quinoa and vegetables between four bowls. Add the sweet potato cubes on top and drizzle each with the peanut sauce. Top with cilantro, chopped peanuts, and sesame seeds if desired.

Notes

• Store it:Refrigerate the bowls and peanut sauce in separate sealed containers for up to 4 days.
• Reheat it: From refrigerated, microwave the bowl components until warm, 1 to 2 minutes. Drizzle with peanut sauce to serve. From frozen, thaw in the refrigerator for at least 8 hours or overnight, then follow microwave instructions.
• If using unsalted peanut butter, add salt to taste.
• Edamame: Swap for one 15-ounce can of chickpeas, drained and rinsed.
  Red cabbage: Swap for shredded white cabbage, or finely chopped shredded kale.
  Peanut butter: Swap for creamy natural almond butter or tahini.
  Cilantro: Omit, or swap for parsley.

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