Ingredients
- 1 cup brown rice (dry)
- 2 sweet potatoes
- 1 red bell pepper
- 2 tbsp coconut oil
- ½ tsp cumin
- ½ cup peanut butter
- ¼ cup soy sauce
- 3 tbsp apple cider vinegar
- 1 ½ tbsp maple syrup
- 1 tsp minced ginger
- 2 tsp minced garlic
- ¼ tsp red pepper flakes
- 2 green onions
- ½ cup fresh cilantro
Directions
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Step 1
Preheat oven to 400 degrees F. Prepare rice according to package instructions.
In this recipe- 1 cup brown rice (dry)
-
Step 2
Peel and chop sweet potato into large chunks. De-seed red bell pepper and chop into large pieces. Combine in a bowl with coconut oil, cumin and a pinch of salt and pepper; toss until evenly coated. Spread on a baking sheet and roast about 30 minutes, tossing halfway through. (sweet potatoes should be tender and peppers lightly browned.)
In this recipe- 2 sweet potatoes
- 1 red bell pepper
- 2 tbsp coconut oil
- ½ tsp cumin
-
Step 3
In a small bowl, whisk together peanut butter, soy sauce, apple cider vinegar, maple syrup, ginger, garlic and red pepper flakes. Slowly add 1 to 2 tbsps cold water and whisk until thick and smooth. Season with salt and pepper to taste.
In this recipe- ½ cup peanut butter
- ¼ cup soy sauce
- 3 tbsp apple cider vinegar
- 1 ½ tbsp maple syrup
- 1 tsp minced ginger
- 2 tsp minced garlic
- ¼ tsp red pepper flakes
-
Step 4
Thinly slice green onion and chop cilantro.
In this recipe- 2 green onions
-
Step 5
Spoon rice onto plates. Top with sweet potato and red bell pepper. Drizzle sauce over everything, then garnish with green onion and cilantro to serve.
In this recipe- 1 cup brown rice (dry)
- 2 sweet potatoes
- 1 red bell pepper
- 2 green onions
- ½ cup fresh cilantro