You know it. Basil and peanut butter were a flavor combination that I loved. Since then, I have been adding the two ingredients to dishes as if there was no tomorrow.
It seemed only natural that, as a lover of Thai cuisine – John & I eat it every week – I would incorporate it into the other foods and cuisines I enjoy. Sweet potatoes are one of these foods.
It’s so versatile that I could eat them every day without getting bored. They are available in sweet or salty. It was only a question of time until I added vegetables and peanut butter sauce to them. I also loved the Mexican-inspired version that I had to recreate.
This dish has a simple concept: sweet potato rounds roasted, greens sauteed with garlic and soy sauce, peanut sauce, carrots fresh, and cilantro, all combined in a Thai-inspired dish. Ideal for a lunch, snack, or light dinner. They would make great appetizers before a larger meal. Oh, the possibilities!
The crunchy greens are the perfect complement to sweet potatoes. The carrots, cilantro, and other fresh ingredients add a flavorful crunch. The peanut sauce holds everything together. It could only be made better by adding some Sriracha on top. I would highly recommend it. I tell you, peanut sauce and sriracha are meant to go together.
Ingredients
- Two medium sweet potatoes sliced into quarter-inch rounds
- Substitute coconut oil or sesame oil for 2 Tbsp of toasted sesame oils (divided).
- Green onions, one bunch (washed and chopped)
- Two heads of baby bok-choy (rinsed, chopped // 2 heads will yield about 1 cup)
- One clove of minced garlic
- 1 Tbsp Soy Sauce (gluten-free if needed)
- 4 Tbsp peanut sauce
Topplings optional
- Fresh cilantro
- Chop carrots
- Sriracha
- Crushed peanuts
Instructions
- Preheat the oven to 350 degrees F. (176 C). Lightly spray or brush a baking tray with non-stick spray or oil. Add the sweet potatoes and toss them with half the sesame oil (the original recipe calls for 1 Tbsp; adjust batch size). Line the sweet potatoes in a single layer and cook them for 20-25 minutes or until they are softened and lightly browned.
- Meanwhile, prepare the peanut sauce. (For instructions, click on the link) In the meantime, sauté the garlic, green onion, and baby bokchoy with the remaining sesame and soy sauce until soft. Set aside.
- After sweet potatoes have been baked, remove them from the oven and start stacking them with vegetables and peanut butter sauce between each layer. You can also make a pile of sweet potatoes, top it with vegetables and sauce, and serve “nacho style.” The leftover peanut sauce can be stored in the refrigerator for up to one week.
- Enjoy! Top with carrots, cilantro, and sriracha. The next day, it reheats well.
