Spicy Thai Peanut Sauce over Roasted Sweet Potatoes and Rice
Components
- Roasted VegetablesSpicy Thai Peanut SauceRice and Garnishes
Directions
- Prepare roasted vegetablesPrepare the ricePrepare the peanut sauceIn bowls, divide the rice and roasted vegetables. Drizzle each bowl generously with sauce, and top with a sprinkle of green onions, cilantro and peanuts.
Roasted Vegetables
Ingredients
- 2 sweet potatoes, peeled and sliced into 1 inch long, ½ inch wide chunks1 red bell pepper, cored, deseeded, and sliced into bite-sized stripsabout 2 tablespoons coconut oil (or olive oil)¼ teaspoon cumin powderSea salt, to taste
Steps
- On a large, rimmed baking sheet, toss the sweet potato with a generous tablespoon of coconut oil, the cumin and a sprinkle of salt.Arrange them in a single layer, and set aside.On a separate, smaller baking sheet, toss the bell pepper with about 1 teaspoon of coconut oil and a sprinkle of salt. Toss until lightly coated, and arrange them in a single layer.Roast the sweet potatoes on the middle rack for about 35 minutes, tossing halfway, and roast the peppers on the top rack for about 20 minutes, tossing halfway. The vegetables will be tender and caramelized on the edges when they are ready.
Spicy Thai Peanut Sauce
Ingredients
- ½ cup creamy peanut butter¼ cup reduced-sodium tamari or soy sauce3 tablespoons apple cider vinegar2 tablespoons honey or maple syrup1 teaspoon grated fresh ginger2 cloves garlic, pressed¼ teaspoon red pepper flakes2 tablespoons water
Steps
- In a bowl, whisk together the sauce ingredients. If the sauce is too thick or too spicy, whisk in a little more water.
Rice and Garnishes
Ingredients
- 1 ¼ cup jasmine brown rice (or any variety of long-grain brown rice)2 to 3 green onions/chives, sliced into thin rounds (green and white parts)Handful cilantro, tornHandful peanuts, crushedSriracha/rooster sauce on the side (optional)
Steps
- Bring a large pot of water to boil.Once the water is boiling, pour in the rice and give it a stir. Boil the rice for 30 minutes, then turn off the heat and drain the rice. -Return the rice to the pot and cover the pot. Let the rice steam that way for 10 minutes. Remove the lid, fluff the rice with a fork and season with salt to taste.
Category: Dinner
Cusine: Asian