# Components:
→ Roasted Sweet Potatoes
01 - 2 large sweet potatoes, peeled and cut into 1-inch cubes
02 - 2 tablespoons olive oil
03 - 1 teaspoon smoked paprika
04 - 1/2 teaspoon ground cumin
05 - 1/2 teaspoon salt
06 - 1/4 teaspoon black pepper
→ Thai Peanut Sauce
07 - 1/3 cup creamy peanut butter, unsweetened
08 - 2 tablespoons soy sauce or tamari (for gluten-free option)
09 - 2 tablespoons lime juice (about 1 lime)
10 - 1 tablespoon maple syrup or honey
11 - 2 teaspoons sriracha or chili sauce
12 - 1 clove garlic, minced
13 - 1 teaspoon freshly grated ginger
14 - 3 to 4 tablespoons warm water, as needed to thin
→ Bowls and Garnishes
15 - 1 cup cooked quinoa or cooked jasmine rice
16 - 1 cup shredded red cabbage
17 - 1 cup shredded carrots
18 - 1 red bell pepper, thinly sliced
19 - 1/2 cup shelled and cooked edamame
20 - 1/4 cup chopped fresh cilantro
21 - 1/4 cup chopped roasted peanuts
22 - Lime wedges, for serving
# Directions:
01 - Preheat the oven to 425°F. Line a baking sheet with parchment paper for easy cleanup.
02 - In a large mixing bowl, toss the sweet potato cubes with olive oil, smoked paprika, cumin, salt, and black pepper until evenly coated.
03 - Spread the seasoned sweet potatoes in a single layer on the prepared baking sheet. Roast for 25 to 30 minutes, tossing halfway through, until golden and tender.
04 - In a bowl, whisk together peanut butter, soy sauce or tamari, lime juice, maple syrup or honey, sriracha, minced garlic, grated ginger, and 3 tablespoons warm water. Whisk until smooth and pourable, adding additional water if needed for desired consistency.
05 - Divide cooked quinoa or rice evenly among four bowls. Top each bowl with roasted sweet potatoes, shredded red cabbage, shredded carrots, sliced red bell pepper, and cooked edamame.
06 - Generously drizzle with Thai peanut sauce. Garnish with chopped fresh cilantro, chopped roasted peanuts, and lime wedges. Serve immediately.
