Roasted Broccoli with Curry Peanut Sauce

2 pounds broccoli, cut into florets

2 Tbsp. avocado oil

3/4 tsp. kosher salt

1/4 tsp. ground black pepper

1 cup natural peanut butter (chunky or creamy, your preference)

2 Tbsp. low-sodium tamari (or soy sauce)

2 Tbsp. pure maple syrup

1 Tbsp. rice vinegar

1 tsp. toasted sesame oil

1 tsp. yellow curry powder

1/2 tsp. garlic powder

1/2 tsp. ground ginger

1/2-3/4 cup warm water

1/4 cup minced fresh cilantro

3 green onions, white and light green parts, thinly sliced

1/4 cup crushed peanuts

Sweet chili sauce, optional, for drizzling

1. Preheat oven to 400 degrees F. Line a large sheet pan with parchment paper and set aside. 
2. In a large bowl, toss broccoli florets with avocado oil and salt and pepper until evenly coated. Transfer broccoli to the prepared sheet pan and arrange in an even layer. 
3. Roast the broccoli in the oven at 400 degrees F for 25 minutes. 
4. While the broccoli is roasting, make the peanut sauce. In a medium bowl, combine peanut butter, tamari, maple syrup, rice vinegar, toasted sesame oil, curry powder, garlic powder, and ground ginger. Stir until incorporated. The mixture will be very thick. Gradually pour in the warm water until sauce reaches desired consistency. It should still be thick, but smooth enough to pour easily. Set aside. 
5. Once the broccoli is roasted, remove it from the oven, and dress it with sauce and garnishes immediately. I like to generously drizzle with peanut sauce first, then scatter the cilantro and green onions, then the crushed peanuts, and finish with a drizzle of sweet chili sauce.
6. Serve the dressed broccoli while hot, alongside cooked rice and a grilled protein such as chicken, salmon, or tofu, with extra peanut sauce!