Spicy Peanut Sweet Potato Bowl

Ingredients

• 2 whole Sweet Potatoes
• 1 can (15 oz) Chickpeas
• 2 cups Jasmine Rice
• 3 tbsp Creamy Peanut Butter
• 1 tsp Sriracha
• 1 whole Lime
• 1 tbsp Tamari
• 1 cup Shredded Purple Cabbage
• 2 tbsp Rice Vinegar
• 2 tbsp Olive Oil
• 1 tsp Smoked Paprika
• ¼ cup Fresh Cilantro

Instructions

1. Cook rice according to package directions. Preheat oven to 425°F.
2. Toss sweet potatoes with 1 tbsp olive oil and a pinch of salt. On another section of the same pan, toss chickpeas with remaining olive oil and smoked paprika. Roast 22–25 minutes until sweet potatoes are tender and chickpeas are crispy.
3. Quick-pickle the cabbage in rice vinegar with a pinch of salt.
4. Make the peanut sauce: whisk peanut butter, sriracha, lime juice, tamari, and 3 tbsp warm water until smooth.
5. Divide rice among bowls. Top with sweet potatoes, crispy chickpeas, pickled cabbage, peanut sauce, and cilantro.