50 minutesDinner

Thai peanut sweet potato bowls over rice

Makes: four servings
Makes: four servings


  • 1 cup brown rice (dry)
  • 2 sweet potatoes
  • 1 red bell pepper
  • 2 tbsp coconut oil
  • ½ tsp cumin
  • ½ cup peanut butter
  • ¼ cup soy sauce
  • 3 tbsp apple cider vinegar
  • 1 ½ tbsp maple syrup
  • 1 tsp minced ginger
  • 2 tsp minced garlic
  • ¼ tsp red pepper flakes
  • 2 green onions
  • ½ cup chopped cilantro


  1. Preheat oven to 400 degrees F. Prepare rice according to package instructions.

  2. Peel and chop sweet potato into large chunks. De-seed red bell pepper and chop into large pieces. Combine in a bowl with coconut oil, cumin and a pinch of salt and pepper; toss until evenly coated. Spread on a baking sheet and roast about 30 minutes, tossing halfway through. (sweet potatoes should be tender and peppers lightly browned.)

  3. In a small bowl, whisk together peanut butter, soy sauce, apple cider vinegar, maple syrup, ginger, garlic and red pepper flakes. Slowly add 1 to 2 tbsps cold water and whisk until thick and smooth. Season with salt and pepper to taste.

  4. Thinly slice green onion and chop cilantro.

  5. Spoon rice onto plates. Top with sweet potato and red bell pepper. Drizzle sauce over everything, then garnish with green onion and cilantro to serve.