You know it. That first moment you discover a flavor combination so unimaginably perfect that you simply must have it again and again and again. Such was the case with peanut butter and basil for me. Since then, I’ve been cramming the duo into dishes and desserts like there’s no tomorrow.
My new obsession is more of a trio: Peanut butter, sweet potato + cilantro.
Being that I’m such a huge lover of Thai food – John and I eat it most weeks – it seemed natural to fuse it into other types of cuisines and foods I love. One such food is sweet potatoes.
They’re so versatile in both sweet and savory settings, and I could eat one every day and never tire of them. So it was only a matter of time before I slapped vegetables and peanut sauce on them and called it a meal. Plus, I loved the Mexican-inspired version so much I had to recreate it again.
The concept for this dish is simple: roasted sweet potato rounds, sauteed greens with soy sauce + garlic, peanut sauce, fresh carrots + cilantro all stacked together in one Thai-inspired dish. Perfect for lunch, a snack or a light dinner. These would even make a great small bite preceding a bigger meal. Oh the possibilities.
The sweet potatoes are perfectly complemented by the crunchy greens. The carrots and cilantro add a fresh, flavorful crunch. And the peanut sauce is the liquid gold that holds it all together. The only way it could be improved is by adding some sriracha over top, which I highly highly recommend. Peanut sauce and sriracha were meant to be together, I’m telling you.
- 2 medium sweet potatoes, sliced into 1/4 inch rounds
- 2 Tbsp toasted sesame oil, divided (or sub refined coconut or olive)
- 1 bunch green onions, rinsed and chopped (~1 cup)
- 2 heads baby bok choy, rinsed and chopped (~1 cup)
- 1 clove garlic, minced
- 1 Tbsp soy sauce
- 4 Tbsp peanut sauce
- Optional toppings: fresh cilantro, chopped carrots, sriracha, crushed peanuts
- Preheat oven to 350 degrees F (176 C) and lightly spray a baking sheet with non-stick spray or brush with oil. Add sweet potatoes and toss with 1 Tbsp sesame oil. Line in a single layer and cook for 20-25 minutes or until softened and slightly browned.
- In the meantime, prepare peanut sauce (follow link for instructions), and saute garlic, green onions and baby bok choy in 1 Tbsp sesame oil + soy sauce, until soft. Set aside.
- Once sweet potatoes are ready, remove from oven and begin stacking them with a small amount of vegetables and peanut sauce between each layer. Alternatively, just make a mound of sweet potatoes and top with veggies and sauce “nacho” style. You will have leftover peanut sauce, which keeps covered in the fridge for up to a week.
- Top with chopped carrots, cilantro, sriracha and enjoy. Reheats nicely the next day.