Vibrant bowl with roasted sweet potatoes, fresh vegetables, and creamy Thai peanut sauce. Ready in 45 minutes.
# What you'll need:
→ Roasted Sweet Potatoes
01 - 2 medium sweet potatoes, peeled and diced into 1-inch cubes
02 - 1 tablespoon olive oil
03 - 1/2 teaspoon salt
04 - 1/4 teaspoon black pepper
→ Fresh Vegetables
05 - 1 cup broccoli florets, bite-sized
06 - 1 cup shredded green cabbage
07 - 1/2 cup grated carrots
08 - 1 ripe avocado, sliced
→ Garnishes
09 - 1/4 cup fresh cilantro, chopped
10 - 1/4 cup roasted peanuts, chopped
→ Thai Peanut Sauce
11 - 1/2 cup natural peanut butter
12 - 2 tablespoons soy sauce (or tamari for gluten-free)
13 - 1 tablespoon pure maple syrup
14 - 1 tablespoon fresh lime juice
15 - 1 teaspoon toasted sesame oil
16 - 2-3 tablespoons warm water, as needed for consistency
# Method:
01 - Preheat oven to 400°F. Line a large baking sheet with parchment paper.
02 - Place diced sweet potatoes on the prepared baking sheet. Drizzle with olive oil and toss to coat evenly. Season with salt and black pepper. Spread in a single layer. Roast for 25-30 minutes, flipping halfway through, until golden brown and fork-tender.
03 - While sweet potatoes roast, cut broccoli into small florets. Shred cabbage into thin strips. Grate carrots using a box grater. Slice avocado into thin wedges.
04 - In a medium bowl, combine peanut butter, soy sauce, maple syrup, lime juice, and sesame oil. Whisk vigorously until smooth. Add 2 tablespoons warm water and continue whisking. Gradually add more water, 1 teaspoon at a time, until sauce reaches a creamy, drizzle-able consistency.
05 - Divide broccoli, cabbage, carrots, and avocado evenly among 4 bowls. Arrange roasted sweet potatoes on top of the vegetables.
06 - Drizzle generously with Thai peanut sauce. Sprinkle with chopped cilantro and peanuts. Serve immediately while sweet potatoes are warm.
