Rainbow Spring Roll Bowl with Gingery Lime Peanut Sauce

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

medium cucumber, sliced

1 cup

frozen edamame, thawed

1 cup

shredded carrots

1 cup

roughly chopped kale

¼ cup

creamy peanut butter

2 tbso

Big Tree Farms Organic Gingery Lime Coco Aminos

1 tbsp

rice vinegar

1-2 tbsp

water, as needed for thinning

Lime

Preheat oven to 450°F. 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.
While those are roasting, prepare brown rice according to pack.
Meanwhile, prepare the sauce by whisking together peanut butter, Big Tree Farms, and rice vinegar in a small bowl. If needed, add water one tablespoon at a time to thin.
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!

Print Recipe