Roasted Sweet Potato Bowl With Creamy Peanut Sauce | VegNews

Ingredients

• 1 large sweet potato, peeled and cut into ½-inch cubes
• 1 (15-ounce) can chickpeas, drained and rinsed
• 3 cups broccoli florets
• 2 tablespoons avocado oil
• ½ teaspoon salt
• 4 cups cooked rice
• 3 spring onions, sliced
• ⅓ cup fresh cilantro
• ¼ cup chopped peanuts
• For the peanut sauce:
• 2 tablespoons toasted sesame oil
• ⅓ cup
• peanut butter
• 1 tablespoon
• sriracha
• 1 tablespoon minced fresh ginger
• 2 tablespoons maple syrup
• 2 tablespoons tamari
• 1 tablespoon rice vinegar