Sweet Potato and Red Pepper Rice Bowl with Spicy Lucuma Turmeric Sauce
Spicy Lucuma Turmeric Almond Sauce
-1/2 cup Lucuma Turmeric Spreads by Cede Almond Butter
-1/4 cup reduced sodium soy sauce
-3 tbsp apple cider vinegar
-2 tbsp maple syrup
-1 tsp grated fresh ginger
-2 cloves of garlic, pressed
-1/4 tsp red pepper flakes
-2 tbsp water
-2 sweet potatoes, peeled and cut into 1"x1/2" chunks
-1 red bell pepper, cored and sliced into bite sized strips
-2 tbsp coconut oil (or olive oil)
-1/4 tsp cumin powder
-sea salt to taste
-1 cup cooked brown rice
For the Rice Bowl:
-Preheat oven to 425 degrees Fahrenheit.
-On large, rimmed baking sheet, toss the sweet potato with a generous tablespoon of coconut oil, cumin, and salt.
-Arrange them in a single layer and set aside.
-On a separate, smaller baking sheet, toss the bell pepper with about 1 tablespoon of coconut oil and salt.
-Toss until lightly coated and arrange them in a single layer.
-Roast the sweet potato on the middle rack of the oven for about 35 minutes, tossing halfway.
-Roast the red pepper on the top rack of the oven for about 20 minutes, tossing halfway.
-The vegetables will be tender and caramelized on the edges when they are ready.
-In the mean time, cook the rice, and make the sauce.
For the Sauce:
-Whisk together all sauce ingredients until combined, add more water if needed. Set aside until ready to serve.
-Divide the rice into bowls and divide the vegetables among each bowl and drizzle each bowl with a generous amount of sauce.