Thai Peanut Bowls

4 medium sweet potatoes, diced into bite-size cubes

1 head broccoli, cut and rinsed

3 tbsp sesame oil, or to coat (will depend on sweet potato size)

2 tsp garlic powder

3/4 tsp salt

1 1/2 cups brown rice, dry

1 large carrot, shredded

1 cup purple cabbage, thinly sliced

Edamame, shelled, such as Trader Joe’s

Spinach or kale, chopped

Thai Peanut Sauce, recipe below

Cilantro, to garnish

Sesame seeds, to garnish

Directions

Preheat oven to 400 degrees. Toss sweet potatoes and broccoli with oil, garlic, and salt in a large bowl to coat the veggies. Spread evenly on a parchment lined sheet pan. Bake for 20 minutes, toss, and bake another 15 minutes. Meanwhile cook rice according to instructions. Prepare sauce according to recipe below. Chop and shred other vegetables and garnishes. Finally, assemble bowls with rice, roasted sweet potatoes and broccoli, and desired additional vegetables and garnishes. Drizzle with sauce. Enjoy!

Other vegetables to add include brussel sprouts, bell pepper, sugar snap peas, micro greens.

Thai Peanut Sauce

2 tsp red curry paste

1/4 cup + 1 tbsp natural peanut butter (or almond butter if needed)

1/4 cup coconut aminos*

1/4 cup full-fat coconut milk

Juice of 1/2 a lime

1 tsp garlic powder

1/2 tsp freshly grated ginger or 1 tsp ginger powder

1 tsp raw honey or pure maple syrup

Whisk all ingredients together, adding salt or honey to preferred taste.

*coconut aminos is sweeter than soy sauce. If using soy sauce in place of coconut aminos, decrease amount, possibly adding more honey too. I have not tested with soy sauce and cannot guarantee the results.

If you make this and love it, don’t forget to share it on Instagram and tag me @theglowblueprint so I can see your versions!