Colorful plant-based bowl with roasted sweet potatoes, fresh vegetables, and rich 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, cut into bite-sized pieces
06 - 1 cup shredded green cabbage
07 - 1/2 cup grated carrots
08 - 1 ripe avocado, sliced
→ Thai Peanut Sauce
09 - 1/2 cup natural peanut butter
10 - 2 tablespoons soy sauce or tamari
11 - 1 tablespoon maple syrup
12 - 1 tablespoon fresh lime juice
13 - 1 teaspoon toasted sesame oil
14 - 2-3 tablespoons warm water
→ Garnishes
15 - 1/4 cup fresh cilantro leaves, chopped
16 - 1/4 cup roasted peanuts, chopped
# Step-by-Step Guide:
01 - Preheat oven to 400°F. Line a large baking sheet with parchment paper.
02 - Place diced sweet potatoes in a large bowl. Drizzle with olive oil and toss to coat evenly. Season with salt and black pepper, tossing again to distribute spices.
03 - Spread seasoned sweet potatoes in a single layer on prepared baking sheet. Roast for 25-30 minutes, flipping halfway through, until edges are golden and potatoes are fork-tender.
04 - While potatoes roast, cut broccoli into small florets. Slice avocado. Arrange shredded cabbage, grated carrots, and broccoli on a large platter or separate cutting board.
05 - Combine peanut butter, soy sauce, maple syrup, lime juice, and sesame oil in a medium bowl. Whisk until smooth. Add 2 tablespoons warm water and continue whisking. Gradually add more water, 1 teaspoon at a time, until sauce reaches desired creamy, pourable consistency.
06 - Divide broccoli, cabbage, carrots, and sliced avocado evenly among four bowls. Arrange roasted sweet potatoes on top. Drizzle generously with peanut sauce.
07 - Sprinkle chopped cilantro and peanuts over each bowl. Serve immediately while sweet potatoes are still warm.
