2 cups of cooked black rice (or any rice of your choice)
1 cup of shredded carrots
1 cup of shredded cabbage
1 cup of bean sprouts
¼ cup of chopped peanuts
2 tbsp of sesame seeds
For the spicy peanut sauce
2 tbsp of peanut butter (or tahini)
2 tbsp of soy sauce
1 tbsp of rice wine vinegar
1 tbsp of roughly chopped ginger
1 tsp of red curry paste
the zest and juice of 1 lime
2 tbsp of olive oil
Preheat oven to 425 degrees.
Cook forbidden rice according to package, and set aside.
Meanwhile, peel and chop sweet potato into roughly 1 inch cubes. Place in a cast iron skillet, Drizzle with olive oil, salt/pepper. Place in oven and roast for 15 minutes, toss potatoes and place back in oven to roast for another 10-15 minutes until potatoes are evenly browned and cooked through. Remove from oven and set aside.
To prepare the dressing:
In a high power blender, place chopped ginger, peanut butter, soy sauce, curry paste, rice wine vinegar, lime zest/juice, and olive oil. Mix on high until fully blended. Taste, and season with salt/pepper as necessary (can also adjust amount of red curry paste for more/less heat). Transfer to a serving dish and set aside.
Finish preparing other vegetables. Chop scallions on an angle into ¼ inch pieces. Slice avocado, roughly chop peanuts. Rinse bean sprouts. Shred cabbage and carrots (if not already shredded).
To prepare bowl
Using 2 large bowls (I like to use a flatter/wider bowl with this recipe), place 1 cup of rice in each bowl, followed by 1 cup of the roasted sweet potatoes, ½ cup of shredded carrots and shredded cabbage in each. Top with sliced avocado, bean sprouts, scallions and chopped peanuts. Drizzle a generous amount of the spicy peanut dressing on top and garnish with sesame seeds.