Peanut Sauce Sweet Potato Quinoa: Everyone is left happy

Awhile ago, I spent hours looking for recipes that were easy, somewhat quick and had ingredients that were easy to find. These recipes went into a book that I keep on standby so I don’t need to search online for the recipe again. This recipe from Cookie and Kate was a real winner and now is a staple on our weekly menu. I made quite a few variations, mostly opting for quinoa instead of rice. But wow this is a great dish!

Serves 3-4:

Heat oven to 220C.

  • 3-4 medium sweet potatoes depending on size
  • 2 red peppers
  • 1/2 tsp cumin
  • oil of choice to coat vegetables (amount is up to your discretion, I never use more than 2 tbsp)

Cut vegetables into cubes and coat with oil and cumin in a baking dish and put in the oven for 35 minutes. Meanwhile, make the sauce in a bowl or big measuring cup. You will place all the ingredients in the same bowl or measuring cup.

  • 1/2 cup peanut butter (I use natural)
  • 1/4 cup soy sauce
  • 2 cloves of garlic crushed
  • 3 tbsp. apple cider vinegar
  • 2 tbsp. honey
  • 1 inch of ginger cut into pieces
  • red pepper flakes (amount is at your own taste)
  • 2 tbsp. water (have more available)

Whisk all the ingredients together. You may need to add more water to get a better consistency. Leave it to the side and meanwhile cook quinoa (could also be rice or couscous if not gluten free) to package directions, normally you need 20 minutes for boiling on the stove. Follow the package directions to decide how much is needed for 4 people.

When the quinoa is cooked and the oven beeps that the vegetables are ready. You dinner is almost ready. Just quickly, cut up some fresh coriander and spring onions, the amount is up to your own taste. Adding fresh peanuts or tofu is an added bonus and really nicely bulks up the dish.

I mix the quinoa and vegetables together in the baking dish. Top with the toppings and then finally drizzle the sauce over the dish or let people put their own amount of sauce on the dish. Done!

20170329_162949.jpg
Another variation with tofu and courgette

 

 

The sauce is key in this dish. If you have extra sauce it is great the next day for lunch on top of broccoli and some peanuts. The dish doesn’t need to be warm. Or you can also cook the dish again using other types of vegetables. The sauce keeps well in the fridge, you just may need to add some water to thin the sauce if it has been in the fridge for awhile.

Enjoy!

 

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Blogger, Wife, Yoga Teacher, Cat mom, World explorer & Creator of disasters in the kitchen.

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