Peanut-Glazed Sweet Potatoes + A Quinoa Buddha Bowl

When you think of sweet potatoes, peanut butter might not be the first thing you think to pair with them, but I recently discovered that the two couldn’t be better together. The sweet, starchy potatoes and the creamy peanut butter are perfection. In this recipe, we’re dicing the potatoes and baking them with a peanut-soy-sesame glaze that bakes around each bite. Seriously, this is one of those recipes where I just couldn’t stop myself from eating half the batch right off the pan before I could even take the photos. They’re so good.

But the fun doesn’t stop there, because as good as these are on their own, they get even better when you toss them into a bowl with quinoa, greens, green onions, and sesame seeds. The recipes for the sweet potatoes and the bowl are included below.

Makes: 4 servings


  • 5 cups diced orange sweet potatoes
  • 3 tablespoons peanut butter
  • 4 tablespoons low sodium soy sauce
  • 2 tablespoons maple syrup
  • 1 tablespoon water
  • 1 teaspoon toasted sesame oil
  • 2 cloves garlic (minced)
  • 4 cups cooked white quinoa
  • 4-5 green onions
  • 3-4 cups steamed kale
  • Salt and pepper, to taste
  • Sesame seeds, for garnish

preheat the oven to 375º F

Step One

Peel and loosely dice a handful of sweet potatoes until you have about 5 cups, transfer to a baking sheet, and pop them in the oven for about 20 minutes before adding the glaze. You want them to be 90% cooked because if you added the glaze first, it would burn in the oven long before the potatoes cooked.

Step Two

While the potatoes are cooking, prepare the glaze by simply mixing together all the remaining ingredients from the first list – peanut butter, soy sauce, maple syrup, water, sesame oil, and minced garlic. Stir/whisk until the mixture is smooth.

Step Three

When the potatoes are almost finished (taste one, it should be edible and soft but not yet browned), remove from the oven and use a spatula to transfer to a bowl. Mix in the sauce and coat evenly, then return to the baking sheet and back into the oven for about 10 minutes, just until the glaze becomes very sticky and starts to darken.

Step Four – The Bowl

You could eat these sweet potatoes just by themselves, as a side dish, or you can make the quinoa bowl, which I highly recommend. To make, prepare some quinoa and toss with salt and pepper, steam some kale, then line each bowl with a row of quinoa, a row of sweet potatoes, and a row of kale. Top everything with green onions and sesame seeds.


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  1. Ha ha. Actually peanut butter is my favorite pairing for sweet potatoes! (Then again peanut butter is my favorite pairing for just about everything) This sounds amazing. I never though to roast the sweet potatoes with the peanut butter! Genius. I can’t wait to give it a try!

    • Right? I feel like I could make peanut butter glazed anything and it would be amazing 🙂 Thanks, Sarah. I hope you like these!

    • Hey Rebecca, that’s a good question. It’s definitely supposed to be toasted sesame oil (for the flavor), I’ve updated the post to reflect that.

    • Hey Hens! Glad you liked it and good to hear from you. I hope all is well. I’ll send you some of the music I’ve been working on lately, I’d love to hear your thoughts!

  2. I made this tonight……and those sweet potatoes are addicting! So delicious. Next time, I might double the batch of potatoes/glaze and save them for snacking or to toss in a salad.

    • I don’t really have a set process for doing it… I just use a steamer basket in a pot on the stove and steam until it’s as tender as I’d like it to be. 5-10 minutes is probably the right range.

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