# What You 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 sesame oil
14 - 2-3 tablespoons warm water
→ Garnishes
15 - 1/4 cup fresh cilantro, chopped
16 - 1/4 cup roasted peanuts, chopped
# How To Make It:
01 - Preheat oven to 400°F. Toss diced sweet potatoes with olive oil, salt, and pepper until evenly coated. Spread on a parchment-lined baking sheet in a single layer. Roast for 25-30 minutes, flipping halfway through, until golden brown and tender when pierced with a fork.
02 - While sweet potatoes roast, cut broccoli into small florets. Shred cabbage into thin strips. Grate carrots using a box grater. Slice avocado into half-moon slices. Keep all vegetables refrigerated until assembly.
03 - Combine peanut butter, soy sauce, maple syrup, lime juice, and sesame oil in a medium bowl. Whisk vigorously until smooth. Add 2 tablespoons warm water and continue whisking until sauce reaches creamy, pourable consistency. Add additional water 1 teaspoon at a time if needed.
04 - Divide broccoli, cabbage, carrots, and avocado evenly among four bowls. Arrange roasted sweet potatoes on top of the vegetables. Drizzle each bowl generously with peanut sauce. Sprinkle with chopped cilantro and peanuts. Serve immediately while sweet potatoes are still warm.
