Spicy Thai Peanut Sauce over Roasted Sweet Potatoes and Rice

Spicy Thai Peanut Sauce over Roasted Sweet Potatoes and Rice
slightly adapted from Cookie and Kate
Serves 6

Spicy Thai Peanut Sauce:

1/2 c creamy peanut butter
1/4 c reduced sodium soy sauce or tamari
3 T apple cider vinegar
2 T honey or maple syrup
1 t grated fresh ginger
2 cloves garlic, pressed
1/4 t red pepper flakes
3 T water

Roasted Vegetables:

3 sweet potatoes, peeled and sliced into 1 inch long, 1/2 in wide chunks
1 1/2 red bell pepper, cored, deseeded, and sliced into bite-sized strips
3 T olive oil
1/2 t cumin powder
Sea salt, to taste

Rice and Garnishes:

3 c jasmine brown rice
3-4 green onion, sliced into thin rounds
Cilantro, chopped
Peanuts, chopped

1.  Preheat oven to 425 degrees.  On a large, rimmed baking sheet, toss sweet potato with 1-2 tablespoons of olive oil, cumin and salt.  Arrange them in a single layer and set aside.
2.  On a separate, smaller baking sheet, toss bell pepper with about 2 t of olive oil and salt.  Toss until lightly coated and arrange in a single layer.
3.  Roast sweet potatoes on middle rack for about 35 minutes, tossing halfway, and roast the peppers on the top rock for about 20 minutes, tossing halfway.  The vegetables will e tender and caramelized on the edges when they are ready.
4.  Prepare sauce by whisking together all sauce ingredients.  If sauce is too thick or too spicy, whisk in a little more water. 
5.  Cook the rice and prepare the garnishes.
6.  Serve in bowls, dividing rice and roasted vegetables equally.  Drizzle each bowl generously with sauce and top with green onions, cilantro and peanuts.