Ginger Peanut Green Bean Rice Bowls

Ingredients

• 3 cups cooked jasmine rice or short-grain rice
• 12 oz green beans, trimmed
• 1 medium sweet potato, cut into 3/4-inch cubes
• 1 tablespoon olive oil for roasting
• 2 teaspoons neutral oil for the skillet
• 1/2 English cucumber, shaved into ribbons or thin half-moons
• 3 scallions, thinly sliced
• 1/4 cup roasted peanuts, roughly crushed
• 1 tablespoon sesame seeds
• 1/3 cup cilantro leaves
• Lime wedges, for serving
• Salt and black pepper

Method

1. Heat the oven to 425F. Toss the sweet potato with olive oil, salt, and pepper. Roast on a parchment-lined tray for 22 to 28 minutes, turning once, until the edges are browned and the centers are tender.
2. Whisk peanut butter, soy sauce, lime juice, maple syrup, ginger, garlic, chili flakes, and 3 tablespoons warm water. Add more warm water a spoonful at a time until the sauce is glossy and drizzleable. Taste and adjust with lime, soy sauce, or chili.
3. Heat neutral oil in a wide skillet over medium-high heat. Add green beans in a single layer if possible. Cook for 6 to 8 minutes, tossing occasionally, until blistered in spots and crisp-tender. Season lightly.
4. Divide warm rice between bowls. Add roasted sweet potato, blistered green beans, cucumber, scallions, cilantro, peanuts, and sesame.
5. Spoon the ginger peanut sauce over the bowls. Finish with lime wedges and extra chili if you like more heat.