# What You'll Need:
→ 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
→ Garnishes
09 - 1/4 cup fresh cilantro, chopped
10 - 1/4 cup chopped peanuts
→ Thai Peanut Sauce
11 - 1/2 cup natural peanut butter
12 - 2 tablespoons soy sauce (or tamari for gluten-free)
13 - 1 tablespoon maple syrup
14 - 1 tablespoon lime juice
15 - 1 teaspoon sesame oil
16 - 2-3 tablespoons warm water (to thin sauce as needed)
# How to Make It:
01 - Preheat your oven to 400°F.
02 - Toss the diced sweet potatoes with olive oil, salt, and black pepper. Spread evenly on a baking sheet lined with parchment paper. Roast for 25-30 minutes, turning halfway, until golden and tender.
03 - While the sweet potatoes roast, prepare the fresh vegetables: cut broccoli into bite-sized florets, shred the cabbage, grate the carrots, and slice the avocado.
04 - In a small bowl, whisk together peanut butter, soy sauce, maple syrup, lime juice, sesame oil, and 2 tablespoons of warm water. Add more water, a little at a time, until the sauce is creamy and pourable.
05 - To assemble, divide broccoli, cabbage, carrots, and avocado among four bowls. Top with roasted sweet potatoes. Drizzle generously with peanut sauce.
06 - Garnish with chopped cilantro and peanuts. Serve immediately.
