Spicy Thai Peanut Sauce over Roasted Sweet Potatoes and Rice

Bahan-bahan (4 porsi)

• ½ cup creamy peanut butter
• ¼ cup reduced-sodium tamari or soy sauce
• 3 tablespoons apple cider vinegar
• 2 tablespoons honey or maple syrup
• 1 teaspoon grated fresh ginger
• 2 cloves garlic, pressed
• ¼ teaspoon red pepper flakes
• 2 tablespoons water
• 2 sweet potatoes, peeled and sliced into 1 inch long, ½ inch wide chunks
• 1 red bell pepper, cored, deseeded, and sliced into bite-sized strips
• about 2 tablespoons coconut oil (or olive oil)
• ¼ teaspoon cumin powder
• Sea salt, to taste
• 1 ¼ cup jasmine brown rice (or any variety of long-grain brown rice)
• 2 to 3 green onions/chives, sliced into thin rounds (green and white parts)
• Handful cilantro, torn
• Handful peanuts, crushed
• Sriracha/rooster sauce on the side (optional)