Sweet, savory, and spicy flavors are on full display in this Indonesian-inspired vegan dish. We start with tender roasted sweet potatoes and drape them in a traditional satay sauce made with peanut butter, ginger, garlic, lime juice, and sambal chili sauce for a spicy kick. It’s all piled over coconut basmati rice, and garnished with toasted peanuts that are spiced with gogucharu (Korean chili flakes). On the side there’s green beans, roasted with red miso, sesame, and roasted garlic for a hit of umami.

Ingredients: sweet potatoes, green beans, water, brown basmati rice, peanut butter, garlic, ginger, roasted peanuts, olive oil, unsweetened coconut milk (coconut, water, guar gum), cilantro, blue agave nectar, lime juice, coconut aminos (organic coconut nectar, organic pure coconut blossom sap, natural unrefined sea salt (less than 2%)), red miso paste (filtered water, cultured rice, organic whole soy beans, sea salt), toasted sesame oil, gochugaru chile flakes, desiccated coconut, sambal oelek chili paste (red chili peppers, salt, distilled vinegar, xanthan gum), kaffir lime powder, sea salt, black sesame seeds, toasted sesame seeds