Roasted Sweet Potato and Peanut Bún Bowl (Vegan)

Preheat oven to 400°F (200°C).

In a large bowl, toss sweet potato slices with olive oil, salt, and pepper. Spread in a single layer on a baking sheet.

Roast for 25-30 minutes, flipping halfway through, until tender and slightly caramelized.

While the sweet potatoes are roasting, cook the rice noodles according to package directions. Drain and rinse with cold water.

In a small bowl, whisk together lime juice, soy sauce, maple syrup, rice vinegar, sesame oil, and red pepper flakes (if using).

Divide the cooked rice noodles among four bowls. Top with roasted sweet potato slices, shredded carrots, shredded cabbage, and cucumber slices.

Drizzle the lime dressing over each bowl.

Garnish with fresh mint, cilantro, chopped peanuts, and scallions.