Preheat oven to 425 degrees Fahrenheit. Grease a baking sheet.

Add sweet potato wedges to the baking sheet in a single layer. Season with salt and spray with cooking spray. Bake 20 to 25 minutes and set aside.

In a bowl, whisk together almond butter, lime juice, soy sauce, basil cubes, rice vinegar, and sesame oil. Add water a little at a time, using as much as is needed to achieve the right consistency.

Divide brown rice between two bowls. Top with sweet potatoes, cabbage, almonds, and edamame.

Drizzle with the prepared dressing, sprinkle with sesame seeds, and garnish with parsley.