G Nut Special Sauce And Sweet Potatoes Recipes

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G-NUT SPECIAL SAUCE AND SWEET POTATOES



G-Nut Special Sauce and Sweet Potatoes image

Peanuts (g-nut = groundnut = peanut) and onions and sweet potatoes! This salty-sweet dish is a Vegetarian Times reader recipe contest winner, submitted by Lauren Baker (adapted slightly here). My self-professed sweet potato hating husband requests this often, much to my amazement. The richness of the potato-peanut combo and the smooth-crunchy textures make this unusual Uganda-inspired meal in a bowl a real treat. And it all comes together so quickly you can be happily scarfing it down in no time!

Provided by groovyrooby

Categories     < 30 Mins

Time 30m

Yield 2 serving(s)

Number Of Ingredients 15

1/2 cup vegetable broth (I double this to thin the sauce)
2 1/2 tablespoons smooth peanut butter (I use natural crunchy PB)
2 teaspoons tomato paste
1 teaspoon lemon juice
1 garlic clove, minced
2 medium sweet potatoes
2 teaspoons peanut oil (I usually use olive oil)
1 medium onion, minced
1/2 cup cooked chickpeas (I usually double this. We really like chickpeas.)
5 ounces fresh spinach
1 teaspoon ground cumin
1/2 teaspoon lemon juice
1/4 teaspoon salt
1/4 teaspoon turmeric
1/4 cup roasted salted peanuts (I chop them up.)

Steps:

  • To make the sauce, combine broth, peanut butter, tomato paste, lemon juice, and garlic in a small pan and simmer over low heat 1-2 minutes.
  • Poke holes all over sweet potatoes with fork. Microwave on high 7-10 minutes, or until soft. Let cool in microwave. (I have cooked them this way, but I prefer to bake the potatoes in the oven at 375 for an hour prior to making - the day before, earlier in the week, whenever I know I can babysit the oven for an hour or so - and briefly reheat them when making this. They taste better & peel more easily.).
  • Meanwhile, heat oil in large skillet over medium heat. Saute onion 4 minutes or until beginning to brown.
  • Add chickpeas and saute 2 minutes more.
  • Stir in spinach, reduce heat to low, and simmer 3-5 minutes or until spinach is wilted.
  • Scoop sweet potato flesh into bowl and mash with cumin, lemon juice, salt, and turmeric.
  • Divide sweet potato mixture between two bowls. Top with chickpea mixture and cover with sauce.
  • Garnish with peanuts and enjoy warm!

Nutrition Facts : Calories 560, Fat 30.1, SaturatedFat 5, Sodium 971.9, Carbohydrate 60.6, Fiber 12.9, Sugar 11.9, Protein 20

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