# Needed ingredients:
→ 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 ripe avocado, sliced
→ Garnishes
09 - 1/4 cup fresh cilantro, chopped
10 - 1/4 cup chopped roasted peanuts
→ Thai Peanut Sauce
11 - 1/2 cup natural peanut butter
12 - 2 tablespoons soy sauce or tamari
13 - 1 tablespoon pure maple syrup
14 - 1 tablespoon fresh lime juice
15 - 1 teaspoon toasted sesame oil
16 - 2-3 tablespoons warm water
# How to make it:
01 - Set oven to 400°F to prepare for roasting sweet potatoes.
02 - Place diced sweet potatoes in a large bowl. Drizzle with olive oil and sprinkle with salt and pepper. Toss until evenly coated. Spread in a single layer on a parchment-lined baking sheet. Roast for 25-30 minutes, flipping halfway through, until golden brown and fork-tender.
03 - While potatoes roast, cut broccoli into small florets. Shred cabbage finely. Grate carrots using a box grater. Slice avocado into thin strips. Keep vegetables refrigerated until assembly.
04 - Combine peanut butter, soy sauce, maple syrup, lime juice, and sesame oil in a medium bowl. Whisk vigorously until smooth. Gradually add 2 tablespoons warm water, continuing to whisk until sauce reaches a pourable consistency. Add more water as needed to achieve desired thickness.
05 - Divide broccoli, cabbage, carrots, and avocado evenly among four large bowls. Arrange in sections for visual appeal. Top each bowl with an equal portion of roasted sweet potatoes.
06 - Drizzle generously with Thai peanut sauce. Sprinkle with fresh cilantro and chopped peanuts. Serve immediately while sweet potatoes are still warm.
