From Cookie and Kate
Spicy Thai Peanut Sauce over Roasted Sweet Potatoes and Rice
- Time
- 50 min
- Makes
- 4
- Ingredients
- 18
14 things you may not have.
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Ingredients
- ½ cup creamy peanut butter
- ¼ cup reduced-sodium tamari or soy sauce
- 3 tablespoons apple cider vinegar
- 2 tablespoons honey or maple syrup
- 1 teaspoon grated fresh ginger
- 2 cloves garlic, pressed
- ¼ teaspoon red pepper flakes
- 2 tablespoons water
- 2 sweet potatoes, peeled and sliced into 1 inch long, ½ inch wide chunks
- 1 red bell pepper, cored, deseeded, and sliced into bite-sized strips
- about 2 tablespoons coconut oil (or olive oil)
- ¼ teaspoon cumin powder
- Sea salt, to taste
- 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, torn
- Handful peanuts, crushed
- Sriracha/rooster sauce on the side (optional)
Nutrition · per serving
- Calories
- 566 kcal
- Fat
- 23.8 g
- Fiber
- 8.2 g
- Sugar
- 15.9 g
- Sodium
- 911.6 mg
- Protein
- 16.5 g
- Trans fat
- 0 g
- Cholesterol
- 0 mg
- Carbohydrate
- 73.5 g
- Saturated fat
- 7.6 g
As published by Cookie and Kate.
The method
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