Roasted sweet potatoes, fresh veggies, and a creamy Thai peanut sauce create a vibrant nourishing meal.
# Ingredients:
→ Roasted Sweet Potatoes
01 - 4 medium sweet potatoes, diced
02 - 2 tablespoons olive oil
03 - Salt to taste
04 - Pepper to taste
→ Vegetables
05 - 2 cups broccoli florets
06 - 2 cups shredded cabbage
07 - 1 cup grated carrots
08 - 1 medium avocado, sliced
→ Peanut Sauce
09 - ½ cup peanut butter
10 - 2 tablespoons soy sauce or tamari
11 - 2 tablespoons maple syrup
12 - 2 tablespoons fresh lime juice
13 - 1 tablespoon sesame oil
→ Garnish
14 - ¼ cup fresh cilantro, chopped
15 - ¼ cup chopped peanuts
# Instructions:
01 - Preheat oven to 400°F.
02 - Toss diced sweet potatoes with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25 to 30 minutes, stirring halfway through, until golden and crisp.
03 - While sweet potatoes roast, prepare the vegetables by arranging broccoli florets, shredded cabbage, grated carrots, and sliced avocado.
04 - In a mixing bowl, whisk together peanut butter, soy sauce, maple syrup, lime juice, and sesame oil until smooth. Thin with 1 to 2 tablespoons warm water if needed.
05 - Divide roasted sweet potatoes and prepared vegetables evenly among 4 bowls. Drizzle each bowl with peanut sauce.
06 - Garnish each bowl with fresh cilantro and chopped peanuts. Serve immediately.
