# What You'll Need:
→ Roasted Sweet Potatoes
01 - 2 medium sweet potatoes, peeled and diced into 1-inch cubes
02 - 1 tablespoon olive oil
03 - 1/2 teaspoon salt
04 - 1/4 teaspoon black pepper
→ Fresh Vegetables
05 - 1 cup broccoli florets, cut into bite-sized pieces
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 fresh lime juice
15 - 1 teaspoon sesame oil
16 - 2-3 tablespoons warm water, adjusted to achieve desired consistency
# How to Make It:
01 - Preheat oven to 400°F and line a baking sheet with parchment paper.
02 - Toss diced sweet potatoes with olive oil, salt, and black pepper. Spread evenly on prepared baking sheet.
03 - Roast sweet potatoes for 25-30 minutes, turning halfway through, until golden brown and tender when pierced with a fork.
04 - While sweet potatoes roast, cut broccoli into bite-sized florets, shred cabbage, grate carrots, and slice avocado.
05 - Whisk together peanut butter, soy sauce, maple syrup, lime juice, sesame oil, and 2 tablespoons warm water. Gradually add remaining water until sauce reaches creamy, pourable consistency.
06 - Divide broccoli, cabbage, carrots, and avocado evenly among four bowls. Top with roasted sweet potatoes.
07 - Drizzle generously with Thai peanut sauce. Garnish with chopped cilantro and peanuts. Serve immediately.
