Gnutspecialsauceandsweetpotatoes Recipes
G-NUT SPECIAL SAUCE AND SWEET POTATOES
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
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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- In a small saucepan, combine peanut butter, veggie stock, peanut sauce, lemon juice, salt and pepper. Whisk till the mixture is smooth. Place on low heat and cook for 2~3 minutes or until the mixture starts to simmer and thicken.
- Poke holes in sweet potatoes and place on a microwave safe plate. Cook for 7~10 minutes or until the sweet potatoes are very soft*. Remove from the oven and let cool.
- In the meantime, heat peanut oil in a large skillet over medium heat, add the onions and saute until the onions are starting to brown around the edges, about 4~5 minutes.
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