
Spicy Thai Peanut Sauce over Roasted Sweet Potatoes and Rice
Ingredients (18)
- 1/2 cup creamy peanut butter
- 1/4 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
- 1/4 teaspoon red pepper flakes
- 2 tablespoons water
- 2 sweet potatoes, peeled and sliced into 1 inch long, 1/2 inch wide chunks
- 1 red bell pepper, cored, deseeded, and sliced into bite-sized strips
- about 2 tablespoons coconut oil (or olive oil)
- 1/4 teaspoon cumin powder
- Sea salt, to taste
- 1 1/4 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)
Directions
Learn how to make this recipe at Cookie and Kate