Baked Sweet Potato with Stir-Fried Veggies and Peanut Sauce
Ingredients
- Sweet potatoes
- Olive oil (for purple sweet potatoes, optional)
- Oil (for stir-frying)
- Garlic
- Ginger
- Assorted vegetables (e.g., onion, leek, celery, carrots, bell peppers, red or white cabbage, broccoli, zucchini, chickpeas)
- Sesame oil (optional)
- Sesame seeds (optional)
- Parsley (optional)
Peanut butter sauce
- 1.5 tablespoons peanut butter
- 2-3 teaspoons tamari or soy sauce
- 0.5 teaspoon apple cider vinegar
- Grated ginger (to taste)
- Water (to adjust consistency)
Preparation
Preheat oven to 200°C/400°F.
Wash sweet potatoes and prick all over with a fork.
Line a baking tray with foil or parchment paper.
Bake sweet potatoes for 40-50 minutes until a fork can be inserted easily.
When sweet potatoes are almost done, heat oil in a skillet over high heat.
Add finely chopped garlic and ginger to the skillet and stir-fry.
Add chopped vegetables and stir-fry until slightly softened.
Optionally, finish the vegetables with sesame oil.
In a bowl, combine peanut butter, tamari or soy sauce, apple cider vinegar, and grated ginger.
Whisk the sauce with water to achieve a nice consistency.
Serve baked sweet potatoes with stir-fried vegetables, peanut butter sauce, and optionally top with sesame seeds and parsley.
Tips
For purple sweet potatoes, prick lightly, rub with a little olive oil, wrap in parchment paper or foil, and bake for about 70 minutes at 200°C/400°F to prevent drying out.
