Spicy Thai Almond Sauce + Roasted Sweet Potatoes + Rice

Ingredients:

Sauce, Rice & Garnishes:

• 3/4 cup almond sauce (either recipe)
• 2 cups brown jasmine or long grain rice
• 2-3 green onions, sliced into thin rounds (green & white parts)
• fresh cilantro, chopped
• sriracha (optional)

Roasted Vegetables:

• 2 sweet potatoes, peeled & cubed
• 1 red bell pepper, cored, deseeded & chopped
• 2 tbs olive oil
• 1/4 tsp cumin
• sea salt, to taste

Directions:

Sauce & Rice:

1. Make the almond sauce.
2. Cook the brown rice (directions).

Roasted Vegetables:

1. Preheat the oven to 425 degrees F. with a rack in the middle and another near the top.
2. On a large rimmed baking sheet, toss the sweet potato with a tablespoon of olive oil, cumin, and a sprinkle of salt.
3. Arrange them in a single layer.
4. On a separate baking sheet, toss the bell pepper with 1 tsp olive oil and a sprinkle of salt.
5. Arrange in a single layer.
6. Roast the sweet potatoes on the middle rack for approx. 35 minutes, tossing halfway.
7. 15 minutes after the sweet potatoes have been placed in the oven, add the peppers on the top rack for approx. 20 minutes, tossing halfway.

Serve:

1. In bowls, divide the rice and roasted vegetables.
2. Drizzle each with sauce, and top with a sprinkle of green onions and cilantro.
3. Serve with sriracha on the side, if desired.