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Root Vegetable Vegan Bowls with Creamy Peanut Sauce
butternut squash instead of sweet potatoes
Ingredients
  • 1 large sweet potato, peeled and cut into ½-inch cubes
  • 1 (15-ounce) can chickpeas, drained and rinsed
  • 3 cups broccoli florets
  • 2 tablespoons avocado oil
  • ½ teaspoon salt
  • 4 cups cooked rice
  • 3 spring onions, sliced
  • ⅓ cup fresh cilantro
  • ¼ cup chopped peanuts
  • subheading: For the peanut sauce:
  • 2 tablespoons toasted sesame oil
  • ⅓ cup peanut butter
  • 1 tablespoon sriracha
  • 1 tablespoon minced fresh ginger
  • 2 tablespoons maple syrup
  • 2 tablespoons tamari
  • 1 tablespoon rice vinegar
Steps
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