Name: Sweet Potato-Edamame Rice Bowl with Broccoli Slaw & Almond-Lime Sauce
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 1 ½ (340 g) pkgs broccoli slaw; 1 small bunch cilantro; 2 ¼ cups edamame; 3 cloves garlic; 3 (2 ½ cm) pieces ginger root; 1 small bunch green onions (scallions); 1 ½ cups jasmine rice; 3 limes; 1 ½ red bell peppers; 1.02 kg sweet potatoes; black pepper; coriander, ground; cumin, ground; extra virgin olive oil; natural almond butter; salt; soy sauce

Sweet Potato-Edamame Rice Bowl with Broccoli Slaw & Almond-Lime SauceSweet Potato-Edamame Rice Bowl with Broccoli Slaw & Almond-Lime Sauce — a 40-minute dinner recipe with 17 ingredients, serving 6.Ingredients

1 ½ (340 g) pkgs broccoli slaw

1 small bunch cilantro

2 ¼ cups edamame

3 cloves garlic

3 (2 ½ cm) pieces ginger root

1 small bunch green onions (scallions)

1 ½ cups jasmine rice

3 limes

1 ½ red bell peppers

1.02 kg sweet potatoes

black pepper

coriander, ground

cumin, ground

extra virgin olive oil

natural almond butter

salt

soy sauce

Instructions

Preheat oven to 230°C (450°F).

Using a strainer or colander, rinse the rice under cold, running water, then drain and transfer to a medium saucepan. Add water and bring the mixture to a boil over high heat.

Once the liquid comes to a boil, stir the mixture, cover the saucepan, and reduce heat to low. Cook rice until liquid is fully absorbed, 15-18 minutes. Once done, remove rice from the heat and let it stand, still covered, for 5 minutes.

Meanwhile, wash and dry the fresh produce.

Peel and medium dice sweet potatoes; transfer to a large baking sheet pan, drizzle with oil, and season with spices. Toss to combine, then spread out in an even layer.

Place baking sheet in the oven (it doesn't have to be fully heated) and roast, tossing once, until sweet potatoes are fork-tender, about 20 minutes. Remove from oven.

While the sweet potatoes are roasting, place edamame in a colander and rinse under hot water (from the tap) to thaw. Set aside to drain.

Peel and mince ginger and garlic; place both in a small bowl.

Juice limes into the bowl with the ginger and garlic; add almond butter, water, and soy sauce. Whisk to combine the sauce, adding additional water, 1 tablespoon at a time, if necessary, to reach a drizzling consistency. Set sauce aside.

Trim, seed, and cut bell peppers into thin strips; transfer to a plate.

Trim and cut green onions crosswise into ¼-inch pieces; add to the plate with the bell pepper.

Shave cilantro leaves off the stems; discard stems and mince the leaves.

When the rice is done, add cilantro and stir to combine.

To serve, divide rice, roasted sweet potatoes, broccoli slaw, edamame, bell pepper, and green onions between bowls. Drizzle with sauce and enjoy!

Open this recipe in Flambette