In a large saucepan, bring water and brown rice to a boil, then add a pinch of salt, swirl to combine, cover, and reduce heat to simmer. Cook for 20-30 minutes until water is absorbed and rice is tender and fully cooked. Drain off any excess liquid at the end if there is any. Set rice aside and cover to keep warm.
In the meantime, preheat oven to 400 degrees F (204 C) and line a baking sheet with parchment paper. Add sliced sweet potato and drizzle with avocado oil. Bake for 20-25 minutes. When ready, rounds should be tender and slightly golden brown. Set aside.
While potato rounds and rice are cooking, steam your green beans in a steamer basket or in the microwave for 3-4 minutes. Alternatively, add to boiling hot water for 1 minute, then transfer to ice water to stop the cooking process (a.k.a. “shocking”). Drain and set aside.
Prepare the peanut sauce by adding all ingredients except water to a small mixing bowl and whisking. Add hot water 1 tablespoon (15 ml) at a time until desired consistency is reached — it should be pourable.
Taste and adjust seasonings as needed, adding more chili garlic sauce for heat, maple syrup for sweetness, or lime juice for acidity.
To assemble, divide brown rice between 3 dishes and top with roasted sweet potato, steamed green beans, sliced red pepper, bean sprouts, cilantro, and a hard-boiled egg (optional). Serve with spicy peanut sauce and salted roasted peanuts (optional). For extra heat, sriracha or extra chili garlic sauce make great additions.
Best when fresh. Store any leftovers separate from dressing in the refrigerator up to 2 days.
*We followed this hard-boiled egg recipe from Ina Garten. *To keep this dish vegan, omit the egg and double up on veggies, or serve with our Crispy Baked Peanut Tofu! *Nutrition information is a rough estimate calculated without optional ingredients and with the lesser amounts of lime juice, maple syrup, and chili garlic sauce.