Avocado Sweet Potato Buddha Bowl

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Servings:

• Recipe serving size: 1 cup
• Number of servings: Adjust Reset

Ingredients:

• Bowl

• 2 tsp. olive oil, divided
• 1 lb. sweet potato peeled and diced, 3 cups
• 4 cups brussel sprouts, trimmed and halved
• 2 tsp. ground turmeric, divided
• 1/2 tsp. ground ginger, divided
• 1 ripe, fresh avocado, halved, pitted, peeled and diced
• 1/4 tsp. salt, divided
• 8 oz. whole wheat spaghetti pasta, cooked
• 2 Tbsp. peanuts, chopped
• 2 Tbsp. cilantro leaves

• Peanut Sauce

• 1/3 cup creamy peanut butter
• 2/3 cup light coconut milk
• 2 Tbsp. lime juice
• 2 Tbsp. reduced-sodium soy sauce
• 1 Tbsp. fresh ginger, minced
• 1 garlic clove, minced

Instructions:

1. Preheat oven to 425F.
2. Toss sweet potatoes with 1 tsp. oil, 1 tsp. turmeric, 1/4 tsp. ground ginger and 1/8 tsp. salt and arrange in a single layer over half of a large baking sheet.
3. Toss brussel sprouts with remaining olive oil, turmeric, ground ginger and salt and arrange in a single layer over remaining half of the baking sheet.
4. Roast 30 minutes or until tender.
5. Meanwhile, combine peanut butter, coconut milk, lime juice, soy sauce, ginger and garlic until blended.
6. Toss whole wheat pasta with some of the peanut sauce and divide pasta evenly between 4 bowls. Top pasta with sweet potatoes, brussel sprouts and avocado.
7. Garnish with chopped peanuts and cilantro leaves.
8. Serve with remaining peanut sauce.