Thai Rice Salad Bowls

In a bowl combine all Almond Butter-Lime Dressing ingredients. Whisk well, adding water, 1 Tbsp. at a time (about ¼ cup total), to make drizzling consistency. Set aside. In a medium saucepan combine rice and 2 cups water. Bring to boiling; reduce heat. Cover and simmer 35 to 40 minutes or until tender and water is absorbed, stirring in the edamame the last 5 minutes of cooking. Stir in the chopped cilantro. Meanwhile, preheat oven to 400°F. Line a 15×10-inch baking pan with parchment paper or a silicone baking mat. Arrange sweet potato wedges on prepared pan. For oil-free: Roast about 20 minutes or until tender, brushing with water and turning once halfway through cooking time. *(If using oil, coat sweet potato wedges on all sides with olive oil cooking spray. Roast about 20 minutes or until tender.)* In shallow bowls arrange sweet potatoes, cabbage, bell peppers, and scallions. Top with a scoop of brown rice mixture. Drizzle with sriracha sauce and top with cilantro sprigs. Serve with lime wedges and Almond Butter-Lime Dressing on the side. Prep-time: 20 MINUTES / Ready In: 20 MINUTES Makes 6 cups Serving size: 2 cups