Roasted Sweet Potato Bowl With Creamy Peanut Sauce
Spicy sweet peanut sauce and tender caramelized vegetables make for wholesome, simple vegan bowls that are perfect for lunch or dinner.
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Cooking tools:
- Oven
- Nonstick baking sheet
- Baking sheet
- Cutting board
- Chef's knife
- Measuring cup
- Measuring spoon
- Colander
- Mixing bowl
- Whisk
- Spoon
- Grater
- Serving bowl
- Pot
- Fine-mesh sieve
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
- 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
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