# Components:
→ Roasted Sweet Potatoes
01 - 2 medium sweet potatoes, peeled and diced
02 - 1 tablespoon olive oil
03 - 1/2 teaspoon salt
04 - 1/4 teaspoon black pepper
→ Fresh Vegetables
05 - 1 cup broccoli florets
06 - 1 cup shredded green cabbage
07 - 1/2 cup grated carrots
08 - 1 avocado, sliced
→ Thai Peanut Sauce
09 - 1/2 cup natural peanut butter
10 - 2 tablespoons soy sauce
11 - 1 tablespoon maple syrup
12 - 1 tablespoon 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 chopped peanuts
# Directions:
01 - Preheat oven to 400°F.
02 - Toss diced sweet potatoes with olive oil, salt, and black pepper. Spread evenly on a parchment-lined baking sheet. Roast for 25-30 minutes, turning halfway, until golden and tender.
03 - Cut broccoli into bite-sized florets, shred cabbage, grate carrots, and slice avocado.
04 - Whisk together peanut butter, soy sauce, maple syrup, lime juice, sesame oil, and 2 tablespoons warm water. Add more water as needed until sauce reaches creamy, pourable consistency.
05 - Divide broccoli, cabbage, carrots, and avocado among four bowls. Top with roasted sweet potatoes. Drizzle generously with peanut sauce.
06 - Sprinkle chopped cilantro and peanuts over bowls. Serve immediately.
