Spicy Thai Peanut Sauce over Roasted Sweet Potatoes and Rice
Total Time
50 minutes
Prep Time
10 mins
Cook Time
40 mins
Rating
4.9 out of 5 stars
(100)
Ingredients
4 servings
- Spicy Thai Peanut Sauce
- 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
- Roasted vegetables
- 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
- Rice and garnishes
- 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)
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Preparation
Chef’s notes
Storage suggestions:
Leftover sauce should keep well, refrigerated and covered, for a couple of weeks. Wake up the flavors with a little bit of apple cider vinegar or tamari if necessary.
Make it gluten free:
Tamari is a Japanese soy sauce that has a great flavor and is gluten free, unlike most other soy sauces. I like the San-J brand.
Make it vegan:
Use maple syrup instead of honey for vegan sauce.
Other recipes you might like:
my summer rolls with spicy peanut sauce, peanut soba noodle bowl, and Thai green curry. Jeanine is also on a peanut sauce kick with peanut noodles and salad wraps.