Easy + Delicious - Sweet Potato Pad Thai Bowl
This is an easy healthy awesome recipe! One of Nicola's all-time favorites for quick and delicious!
SWEET POTATO PAD THAI BOWL
4 small to medium sweet potatoes
1 1/2 c shredded carrots
1 large red bell pepper, thinly sliced
1-2 c shredded red cabbage
2 small teeny tiny avocados, or 1-2 small
1/3 c shelled peanutshandful of fresh cilantro
1 lime
4 soft boiled or hard boiled egg, optional
Pad Thai Sauce
1/4 c peanut butter (Peanut Butter & Co Smooth Operator)
1/4 c spicy peanut butter* (Peanut Butter & Co The Heat Is On)
6 oz canned/boxed light coconut milk, be sure to shake before using (So Delicious Lite Culinary Coconut Milk)
2 tsp coconut palm sugar
1-2 TBSP liquid aminos/soy sauce (Trader Joe's Coconut Aminos)
INSTRUCTIONS
Preheat oven to 400F. Line a rimmed baking sheet with foil and spray with coconut oil spray, or oil of choice.
Peel sweet potato and chop into cubes about the size of dice. Spread cubes on prepared baking sheet and spray with coconut oil spray. Alternatively you can toss with 1-2 teaspoons of coconut oil.
Roast for 20-25 minutes, tossing/flipping once half way, until tender.While the sweet potatoes are roasting prep other vegetables if they are not already prepped, shred carrots and peppers.
if you are serving with an egg cook your eggs.
In a saucepan whisk together peanut butters, coconut milk, sugar, and aminos over medium heat until it is smooth and comes together. Reduce heat just to keep warm.When sweet potatoes are done remove from the oven and assemble your bowls.
Arrange shredded cabbage, carrots, peppers and sweet potatoes in a bowl. Cut your avocados in half and slice. Top bowls with avocado slices, peanuts, cilantro and optional egg if adding.
Serve with a lime wedge and Pad Thai Sauce. Alternatively Pad Thai Sauce can be drizzled on before adding avocado, peanuts, and cilantro.Enjoy!
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