Colorful bowl with roasted sweet potatoes, fresh vegetables, and rich Thai peanut sauce for a vibrant meal.
# What you need:
→ Roasted Sweet Potatoes
01 - 4 medium sweet potatoes, diced
02 - 2 tablespoons olive oil
03 - Salt to taste
04 - Black 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 - 1/2 cup peanut butter
10 - 2 tablespoons soy sauce
11 - 2 tablespoons maple syrup
12 - 2 tablespoons fresh lime juice
13 - 1 tablespoon sesame oil
→ Garnish
14 - 1/4 cup fresh cilantro, chopped
15 - 1/4 cup roasted peanuts, chopped
# Steps to follow:
01 - Set oven to 400°F and allow to reach full temperature.
02 - Toss diced sweet potatoes with olive oil, salt, and pepper. Spread evenly on a baking sheet and roast for 25 to 30 minutes, stirring halfway through, until golden and crispy.
03 - While sweet potatoes roast, prepare broccoli florets, shredded cabbage, grated carrots, and sliced avocado. Arrange on a clean cutting board or in separate bowls.
04 - In a mixing bowl, whisk together peanut butter, soy sauce, maple syrup, lime juice, and sesame oil until smooth. If sauce is too thick, thin with 1 to 2 tablespoons warm water until desired consistency.
05 - Divide roasted sweet potatoes and prepared vegetables evenly among 4 bowls. Drizzle each bowl generously with peanut sauce.
06 - Top each bowl with fresh cilantro and chopped peanuts. Serve immediately while sweet potatoes are warm.
