Bega Peanut Butter
Peanut Butter, veggies and sticky rice? Yes please!
Preheat the oven to 220°C.
Toss the sweet potatoes in olive oil, rosemary and salt.
Spread into an even layer on a baking sheet.
Place in the oven and bake for 15-20 minutes.
While the potatoes are roasting, prepare the peanut sauce by combining all of the ingredients in a large blender or food processor.
Distribute the roasted sweet potatoes, rice, carrots, bean sprouts, avocado, red cabbage, kale (optional), edamame beans and peanuts between two bowls.
Drizzle the peanut sauce over the bowls.
Sprinkle sesame seeds on top.
Store remaining peanut sauce in the refrigerator after use.