# 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 (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, adjusted to taste
12 - 1 clove garlic, minced
13 - 1 teaspoon grated fresh ginger
14 - 3 to 4 tablespoons warm water, to thin
→ Bowl Components
15 - 1 cup cooked quinoa or 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 - Set oven to 425°F and line a baking sheet with parchment paper.
02 - Combine sweet potato cubes with olive oil, smoked paprika, cumin, salt, and black pepper in a large bowl and toss until coated evenly.
03 - Arrange seasoned sweet potatoes on the prepared baking sheet in a single layer. Roast for 25 to 30 minutes, flipping halfway through, until golden and tender.
04 - In a mixing bowl, whisk together peanut butter, soy sauce or tamari, lime juice, maple syrup or honey, sriracha, garlic, ginger, and warm water until smooth and pourable. Adjust thickness with additional water if needed.
05 - Divide cooked quinoa or rice among four bowls. Top each bowl with roasted sweet potatoes, shredded red cabbage, shredded carrots, sliced bell pepper, and edamame.
06 - Drizzle bowls generously with Thai peanut sauce. Garnish with fresh cilantro, chopped peanuts, and lime wedges.
