Ingredients
Scale
- 2 medium sweet potatoes, peeled and diced
- 1 cup broccoli florets
- 1 cup shredded green cabbage
- 1 avocado, sliced
- 1/2 cup carrots, grated
- 1/4 cup fresh cilantro, chopped
- 1/2 cup peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon maple syrup
- 1 tablespoon lime juice
- 1 teaspoon sesame oil
Instructions
- Preheat the oven to 400°F (200°C). Spread diced sweet potatoes on a baking sheet, drizzle with olive oil, season with salt and pepper. Roast for 25-30 minutes until golden brown.
- In a large bowl, combine broccoli florets, shredded cabbage, grated carrots, and sliced avocado.
- In a small bowl, whisk together peanut butter, soy sauce, maple syrup, lime juice, and sesame oil until smooth.
- Assemble by layering mixed vegetables in bowls, topping with roasted sweet potatoes and drizzling generously with peanut sauce. Garnish with chopped cilantro.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl (350g)
- Calories: 480
- Sugar: 8g
- Sodium: 680mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 57g
- Fiber: 12g
- Protein: 14g
- Cholesterol: 0mg