Are you guys ready for the Oscars?!?! Because they are like...
We watched Hacksaw Ridge Tuesday night and OMG it deserves best picture. Seriously amazing movie. I still have three movies to see... Hidden Figures, Lion, and Moonlight. I'm going to really try to see Hidden Figures on Saturday but it looks like I won't have time to see the other two. Boooooo.
Ready for sweet potato rice bowls?! Of course you are, but first let's talk about the star of this recipe... the peanut sauce! Why, you ask? It has PEANUT BUTTER in it plus soy sauce, apple cider vinegar, agave, fresh ginger, garlic, and red pepper flakes. So many powerful ingredients that create the most delicious sweet and tangy sauce. Like I say with most of my sauces, I would drink this straight out of the bottle lol. It was also delicious to dip baby carrots in as a snack :)
Roasted sweet potatoes are just that... roasted to perfection and oh so sweet! Roasting the potatoes makes them nice and soft plus it really brings out the sweetness. We balance the sweetness of the potatoes out with red bell pepper and cumin. Rice makes for the perfect bed for these delicious veggies and tangy sauce.
Recap: sweet + spicy + tangy + veggies + rice + vegan + gluten free = yes please! This recipe serves four but honestly you could split it between two because it's soooooo gooooooooood. Recipe time!
sweet potato rice bowls with peanut sauce
serves: 4 (or 2 really hungry people)
total time: less than one hour
specialty diets: dairy-free, egg-free, gluten-free, vegan, vegetarian
2 sweet potatoes, peeled and cut into 1/2-1 inch cubes
1/2 white onion, diced
1 red bell pepper, julienned then sliced in half
2 tablespoons avocado oil
1 teaspoon ground cumin
1/4 teaspoon sea salt
1 1/4 cup long-grain white rice
2 green onions (white and green sections), thinly sliced into little rounds
1/4 cup chopped cilantro
1/4 cup crushed cashews
1/2 cup (heaping) creamy peanut butter
1/3 cup gluten-free soy sauce
2 tablespoons agave
3 tablespoons apple cider vinegar
2 teaspoons peeled and grated fresh ginger
4 garlic cloves, minced
1 teaspoon red pepper flakes, to taste
1. Preheat oven to 425F.
2. Add sweet potatoes, onions, red bell pepper, avocado oil, cumin, and sea salt to a large bowl. Toss to coat then arrange veggies on a baking sheet. Roast for 30-35 minutes or until the sweet potatoes are tender (tossing half way through).
3. While veggies are roasting, cook rice according to package instructions.
4. While rice is cooking and veggies are roasting... make the sauce! In a jar with a lid, combine all sauce ingredients then shake 5-6 times until all mixed up! You can also whisk the ingredients together it a small bowl.
5. Once veggies and rice are cooked, prep your bowls! First layer rice, then veggies, then drizzle sauce on top. Garnish with sliced green onions, chopped cilantro, and crushed cashews!
Hope y'all enjoy these bowls!!!!! I know we have many many many times! Free feel to throw in some protein as well like ground turkey or crispy tofu :)
Also, make sure to stop by here tomorrow. I'll have a fun cocktail perfect for your weekend on the blog!
P.S. There are some pretty pin-able photos with text are below. Feel free to do your thing if you love Pinterest.