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Thai meal prep bowls make ahead with rice, roasted Thai‑spiced chicken, sweet potatoes, broccoli, chickpeas, and peanut‑coconut sauce in glass containers

Thai Meal Prep Bowls — Make Ahead

Thai Meal Prep Bowls — Make Ahead feature roasted Thai‑spiced chicken, sweet potatoes, broccoli, and chickpeas served over rice with a creamy peanut‑coconut sauce, all portioned into four hearty bowls that keep up to four days in the fridge. ​
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Ingredients Equipment Method Notes

Ingredients
  

  • Chicken and Vegetables
  • 1 lb boneless skinless chicken breast, cut into 1–2‑inch pieces
  • 3 tsp avocado or olive oil divided
  • 1 medium sweet potato peeled and cubed to ½‑inch pieces
  • 3 cups fresh broccoli florets
  • 1 can 15 oz chickpeas, drained and rinsed
  • ½ tsp fine salt
  • ⅛ tsp black pepper
  • 1 tsp garlic powder or 2 cloves garlic minced
  • ½ tsp smoked paprika or mild chili powder optional
  • Rice Base
  • 1½ cups dry jasmine or brown rice rinsed
  • 3 cups water or low‑sodium broth
  • Peanut‑Coconut Sauce
  • ⅓ cup creamy peanut butter
  • 3 tbsp canned light coconut milk or water
  • 2 tbsp low‑sodium soy sauce or tamari
  • 1½ tbsp lime juice
  • 1 –2 tsp honey or maple syrup
  • 1 –2 tsp sriracha or chili sauce to taste
  • 1 small clove garlic grated (optional)
  • Toppings
  • ¼ –⅓ cup chopped dry‑roasted peanuts
  • ¼ cup chopped fresh cilantro
  • Lime wedges

Equipment

  • Large rimmed sheet pan
  • Medium saucepan or rice cooker
  • Mixing bowls
  • Measuring cups and spoons
  • Whisk or small jar with lid
  • Knife and cutting board
  • Four to five meal prep containers

Method
 

  1. Cook rice according to package directions with water or broth. When tender, remove from heat, cover, and let stand 5 minutes. Fluff with a fork.
  2. Preheat oven to 400°F (200°C). Line a large rimmed sheet pan with parchment or lightly oil it.
  3. On one half of the sheet pan, toss sweet potato cubes, broccoli florets, and chickpeas with 2 tsp oil and a pinch of salt and pepper. Spread into an even layer.
  4. In a bowl, combine chicken with remaining 1 tsp oil, garlic powder, smoked paprika, ½ tsp salt, and ⅛ tsp pepper. Toss to coat and arrange on the other half of the sheet pan in a single layer.
  5. Roast 15–18 minutes, stirring vegetables once halfway, until chicken is cooked through to 165°F and sweet potatoes are tender with browned edges.
  6. While the pan bakes, whisk peanut butter, coconut milk, soy sauce, lime juice, honey, sriracha, and grated garlic in a small bowl until smooth. Add splashes of water as needed to reach a drizzleable consistency.
  7. Let chicken and vegetables cool on the pan for 10–15 minutes.
  8. Divide cooked rice among four to five meal prep containers. Top each with portions of roasted sweet potatoes, broccoli, chickpeas, and chicken.
  9. Drizzle each bowl with peanut‑coconut sauce, or pack the sauce separately in small containers.
  10. Sprinkle with chopped peanuts and cilantro. Add lime wedges. Cool completely, seal, and refrigerate for up to 4 days.

Notes

Swap quinoa or brown rice for jasmine rice if preferred.
For a vegetarian option, increase chickpeas and omit chicken, or replace chicken with cubed tofu roasted on the same pan.
Store bowls in the fridge up to four days; reheat gently in the microwave, adding a splash of water if rice seems dry.
Keep sauce in separate containers if you prefer fresher texture; drizzle over bowls after reheating.
Calories
Approximately 560 kcal per bowl when recipe makes 4 bowls.
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Protein
Approximately 35 g protein per bowl from chicken, chickpeas, peanuts, and rice.
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