Ingredients
Scale
- 2 medium sweet potatoes, peeled and diced
- 1 cup broccoli florets
- 1 cup shredded green cabbage
- 1 avocado, sliced
- 1/2 cup carrots, grated
- 1/2 cup peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon maple syrup
- 1 tablespoon lime juice
- 1 teaspoon sesame oil
- Salt and pepper, to taste
- 1/4 cup fresh cilantro, chopped
- 1/4 cup peanuts, chopped
Instructions
- Preheat oven to 400°F (200°C). Dice the sweet potatoes into bite-sized pieces and spread them on a baking sheet. Drizzle with olive oil and season with salt and pepper. Roast for 25-30 minutes until golden.
- In a large bowl, combine broccoli florets, shredded cabbage, grated carrots, and sliced avocado. Toss gently.
- In a small bowl, whisk together peanut butter, soy sauce, maple syrup, lime juice, sesame oil, salt, and pepper until smooth.
- Assemble your bowl by layering mixed vegetables as the base, topping with roasted sweet potatoes, drizzling peanut sauce generously over the top, and garnishing with chopped cilantro and peanuts.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl (about 500g)
- Calories: 590
- Sugar: 12g
- Sodium: 450mg
- Fat: 30g
- Saturated Fat: 5g
- Unsaturated Fat: 25g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 15g
- Protein: 18g
- Cholesterol: 0mg