01 -
Peel and dice sweet potatoes. Rinse and chop broccoli into florets. Shred green cabbage, slice avocado, and grate carrots. Chop the fresh cilantro and peanuts for garnish.
02 -
Preheat oven to 400°F. Arrange diced sweet potatoes on a baking sheet, drizzle with olive oil, and season with salt and black pepper. Roast for 25 to 30 minutes until golden-brown and tender, tossing halfway through.
03 -
In a large mixing bowl, combine broccoli florets, shredded green cabbage, grated carrots, and sliced avocado.
04 -
In a small bowl, whisk together peanut butter, soy sauce, maple syrup, lime juice, and sesame oil until completely smooth.
05 -
Divide the broccoli, cabbage, carrots, and avocado mixture between bowls. Top each with roasted sweet potatoes. Drizzle with peanut sauce and garnish with chopped cilantro and peanuts before serving.