Ingredients
½cupcreamy peanut butter
¼cupreduced-sodium tamari,or soy sauce
3tbspapple cider vinegar
2tbsphoney,or maple syrup
1tspfresh ginger,grated
2clovesgarlic,pressed
¼tspred pepper flakes
2tbspwater
2sweet potatoes,peeled and sliced into 1 inch long, ½ inch wide chunks
1red bell pepper,cored, deseeded, and sliced into bite-sized strips
2tbspcoconut oil,or olive oil
¼tspcumin powder
sea salt,to taste
1¼cupjasmine brown rice,or any variety of long-grain brown rice
3green onions,or chives, sliced into thin rounds, green and white parts
handfulcilantro,torn
handfulpeanuts,crushed
Sriracha,or rooster sauce on the side, optional
Preparation
Bring a large pot of water to boil. Preheat the oven to 425 degrees F with a rack in the middle and another rack near the top.
On a large, rimmed baking sheet, toss the sweet potato with a generous tablespoon of coconut oil, cumin, and a sprinkle of salt. Arrange them in a single layer, and set aside.
On a separate, smaller baking sheet, toss the bell pepper with about 1 teaspoon of coconut oil and a sprinkle of salt. Toss until lightly coated, and arrange them in a single layer.
Roast the sweet potatoes on the middle rack for about 35 minutes, tossing halfway, and roast the peppers on the top rack for about 20 minutes, tossing halfway. The vegetables will be tender and caramelized on the edges when they are ready.
In the meantime, cook the rice. Once the water is boiling, pour in the rice and give it a stir. Boil the rice for 30 minutes, then turn off the heat and drain the rice.
Return the rice to the pot and cover the pot. Let the rice steam that way for 10 minutes. Remove the lid, fluff the rice with a fork, and season with salt to taste.
In a bowl, whisk together the sauce ingredients. If the sauce is too thick or too spicy, whisk in a little more water.
In bowls, divide the rice and roasted vegetables. Drizzle each bowl generously with sauce, and top with a sprinkle of green onions, cilantro, and peanuts.
