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.
Servings 2 (stacks)
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 (gluten-free as needed)
- 4 Tbsp peanut sauce
TOPPINGS optional
- Fresh cilantro
- Chopped carrots
- Sriracha
- Crushed peanuts
Instructions
- 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.
- 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.
- 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.
Notes
*Nutrition information is a rough estimate.
Nutrition (1 of 2 servings)
Serving: 1 stacks Calories: 423 Carbohydrates: 51 g Protein: 9 g Fat: 22 g Trans Fat: 0 g Cholesterol: 0 mg Fiber: 9 g Sugar: 4 g