Thai Sweet Potatoes with Baby Bok Choi and Peanut Sauce
by Laura Frerichs, Tastemaker in Residence- content & image by www.minimalistbaker.com
Great way to use your bok choy! We added extra bok choy to ours.
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 scallions aka green onions (rinsed and chopped // 1 bunch yields ~1 cup)
2 heads baby bok choy (rinsed and chopped // 2 heads yield ~2 cup)
1 clove garlic (minced)
1 Tbsp soy sauce
4 Tbsp peanut sauce
TOPPINGS optional: Fresh cilantro, Chopped carrots, Sriracha, Crushed peanuts
Preheat oven to 350 degrees F 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 (recipe below), 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.
Peanut Sauce
1/2 cup salted creamy peanut butter* (or almond butter or sunflower butter)
2-3 Tbsp gluten-free tamari (if not gluten-free sub soy sauce // if soy-free sub coconut aminos*)
1-2 Tbsp maple syrup (or other sweetener of choice)
1 tsp chili garlic sauce (or 1 red Thai chili, minced // or 1/4 tsp red pepper flake // adjust to preferred spice level)
2-3 Tbsp lime juice
~1/4 cup Water (to thin)
photo by minimalist baker