Rainbow Spring Roll Bowl with Gingery Lime Peanut Sauce

Rainbow Spring Roll Bowl with Gingery Lime Peanut Sauce

INGREDIENTS

For the Bowl

  • 2 medium sweet potatoes, cut into 1” cubes
  • 1 tbsp avocado oil
  • 1 cup uncooked brown rice
  • 2 cups uncooked brown rice
  • 2 cups finely shredded purple cabbage
  • 1 medium cucumber, sliced
  • 1 cup frozen edamame, thawed
  • 1 cup shredded carrots
  • 1 cup roughly chopped kale

For the Sauce

  • ¼ cup creamy peanut butter
  • 2 tbsp Big Tree Farms Organic Lime and Ginger Marinade & Sauce
  • 1 tbsp rice vinegar
  • 1-2 tbsp water, as needed for thinning

Toppings

  • Lime

INSTRUCTIONS

  1. Preheat oven to 450°F(232°C). On a large parchment lined baking sheet, toss cubed sweet potato with avocado oil, salt, and pepper. Roast until tender, tossing halfway through, about 25 to 30 minutes.
  2. While those are roasting, prepare brown rice according to pack.
  3. Meanwhile, prepare the sauce by whisking together peanut butter, Big Tree Farms Organic Lime and Ginger Marinade & Sauce , and rice vinegar in a small bowl. If needed, add water one tablespoon at a time to thin.
  4. Assemble bowls by dividing all ingredients (sweet potato, rice, purple cabbage, cucumber, edamame, carrot, and kale) between two bowls. Drizzle each serving with peanut sauce. Serve with fresh chopped cilantro and a lime wedge. Enjoy!
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