Sweet Potato-Edamame Rice Bowl with Broccoli Slaw & Almond-Lime Sauce

Directions

1. Rinse the jasmine rice under cold water in a colander, then transfer to a small saucepan. Add water, bring to a boil, then cover and simmer on low until all the water is absorbed, about 15–18 minutes.
2. While the rice cooks, scrub and dry the produce. Peel and cube the sweet potato, then spread on a baking sheet. Drizzle with oil and season with cumin, coriander, salt, and pepper; toss and spread in an even layer.
3. Roast the sweet potatoes in a preheated 450°F oven, turning once, until fork-tender, about 20 minutes. Remove from the oven when done.
4. Rinse the edamame in a colander under hot tap water to thaw, then drain thoroughly and set aside.
5. Grate or mince the ginger and garlic, and place them in a small bowl. Juice a lime into the bowl and whisk in almond butter, water, and soy sauce to form a smooth sauce. Adjust with water a little at a time until it’s pourable.
6. Cut the red bell pepper into thin strips. Slice the green onions into ¼-inch pieces and place both on a plate with the broccoli slaw.
7. When the rice is ready, stir in the chopped cilantro and combine. Assemble bowls by layering rice, roasted sweet potatoes, broccoli slaw, edamame, pepper, and green onions, then drizzle with the almond-lime sauce.