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sweet potato rice bowls with peanut sauce

Course dinner, Main Course
Cuisine Asian
Keyword peanut butter, rice bowl, sweet potatoes
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 4 (or two hungry people lol)

Ingredients

  • 2 sweet potatoes peeled and cut into 1/2-1 inch cubes
  • 1/2 white onion diced
  • 1 red bell pepper julienned then sliced in half
  • 2 tablespoons avocado oil
  • 1 teaspoon ground cumin
  • 1/4 teaspoon sea salt
  • 1 1/4 cup long-grain white rice
  • 2 green onions white and green sections, thinly sliced into little rounds
  • 1/4 cup chopped cilantro
  • 1/4 cup crushed cashews

peanut sauce

  • 1/2 cup heaping creamy peanut butter
  • 1/3 cup gluten-free soy sauce
  • 2 tablespoons agave
  • 3 tablespoons apple cider vinegar
  • 2 teaspoons peeled and grated fresh ginger
  • 4 garlic cloves minced
  • 1 teaspoon red pepper flakes to taste

Instructions

  1. Preheat oven to 425F.
  2. Add sweet potatoes, onions, red bell pepper, avocado oil, cumin, and sea salt to a large bowl. Toss to coat then arrange veggies on a baking sheet. Roast for 30-35 minutes or until the sweet potatoes are tender (tossing half way through).
  3. While veggies are roasting, cook rice according to package instructions.
  4. While rice is cooking and veggies are roasting… make the sauce! In a jar with a lid, combine all sauce ingredients then shake 5-6 times until all mixed up! You can also whisk the ingredients together it a small bowl.
  5. Once veggies and rice are cooked, prep your bowls! First layer rice, then veggies, then drizzle sauce on top. Garnish with sliced green onions, chopped cilantro, and crushed cashews!