Description
A vibrant bowl filled with roasted sweet potatoes, fresh veggies, and a creamy peanut sauce. Perfect for a healthy lunch or dinner.
Ingredients
Scale
- 4 medium sweet potatoes, roasted
- 2 tablespoons olive oil
- Salt and pepper to taste
- 2 cups broccoli florets (or cauliflower)
- 2 cups chopped cabbage leaves
- 1 cup grated carrots (or radishes)
- 1 avocado (or tahini/sunflower seeds)
- 1/2 cup peanut butter (or almond butter)
- 2 tablespoons soy sauce (or tamari)
- 2 tablespoons maple syrup (or agave syrup)
- 2 tablespoons lime juice (or lemon juice)
- 1 tablespoon sesame oil (omit if nut allergy)
- 1/4 cup cilantro (or parsley)
- 1/4 cup chopped peanuts (or sunflower seeds)
Instructions
- Preheat the oven to 200°C (400°F). Peel and chop sweet potatoes into even cubes and place on a baking sheet. Drizzle with olive oil, salt, and pepper. Roast for 25–30 minutes until golden and tender.
- Blanch broccoli in boiling water for 3-4 minutes until crunchy. Drain and rinse under cold water to stop cooking.
- Mix peanut butter, soy sauce, maple syrup, lime juice, and sesame oil in a small bowl.
- Combine roasted sweet potatoes, blanched broccoli, cabbage, and carrots in a large bowl. Add the peanut sauce and mix until well combined.
- Serve topped with avocado, fresh cilantro, and chopped peanuts. Enjoy immediately!
Notes
Can be prepared in advance; store ingredients separately to avoid sogginess. For a crispier texture, sweet potatoes can also be air-fried.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 8g
- Sodium: 400mg
- Fat: 21g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg