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Side view of a stack of Thai Sweet Potatoes drizzled with Peanut Sauce
5 from 2 votes

Thai Sweet Potato Stacks with Peanut Sauce

A sweet and savory vegan dish with sweet potatoes, sauteed greens, and peanut sauce. A light, healthy dish to serve as an appetizer or entrée.
Author: Minimalist Baker
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings: 2 (stacks)
Category: Appetizer, Entree
Cuisine: Gluten-Free, Thai-Inspired, Vegan
Freezer Friendly No
Does it keep? Best when fresh.

Ingredients

  • 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 bunch yields ~1 cup)
  • 2 heads baby bok choy (rinsed and chopped // 2 heads yield ~1 cup)
  • 1 clove garlic (minced)
  • 1 Tbsp soy sauce
  • 4 Tbsp peanut sauce

TOPPINGS optional

  • Fresh cilantro
  • Chopped carrots
  • Sriracha
  • Crushed peanuts

Instructions

  1. 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 half of  sesame oil (1 Tbsp as original recipe is written // adjust if altering batch size). Line in a single layer and cook for 20-25 minutes or until softened and slightly browned.

  2. In the meantime, prepare peanut sauce (follow link for instructions), and saute garlic, green onions and baby bok choy in remaining sesame oil + the soy sauce, until soft. Set aside.

  3. 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.
  4. Top with chopped carrots, cilantro, sriracha and enjoy. Reheats nicely the next day.

Notes

*Nutrition information is a rough estimate.

Nutrition Per Serving (1 of 2 stacks)