Roasted Sweet Potato Bowl with Carrot-Ginger Vinaigrette Recipe | The Thrive Global Cookbook
The sweetness of roasted sweet potatoes in this dish tastes delicious with the tanginess of the vinaigrette.
Ingredients
- 6 cups cooked brown rice (about 3 cups uncooked)
- 1 cup roasted sweet potatoes, cut into 1-inch cubes
- 1 ripe avocado, pitted, peeled, and cubed
- Optional: 1 cup of leftover roasted vegetables
- 3 carrots, peeled and roughly chopped
- 1/2 cup rice vinegar
- 2 tablespoons soy sauce
- 2 tablespoons water
- 2 tablespoons ginger
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