G-Nut Special Sauce and Sweet Potatoes

Name: G-Nut Special Sauce and Sweet Potatoes
Prep time: 30 min
Total time: 30 min
Yield: 2 serving(s)
Ingredients: 118.29 ml vegetable broth (I double this to thin the sauce); 36.97 ml smooth peanut butter (I use natural crunchy PB); 9.85 ml tomato paste; 4.92 ml lemon juice; 1 garlic clove, minced; 2 medium sweet potatoes; 9.85 ml peanut oil (I usually use olive oil); 1 medium onion, minced; 118.29 ml cooked chickpeas (I usually double this. We really like chickpeas.); 141.74 g fresh spinach; 4.92 ml ground cumin; 2.46 ml lemon juice; 1.23 ml salt; 1.23 ml turmeric; 59.14 ml roasted salted peanuts (I chop them up.)

Submitted by groovyrooby

"Peanuts (g-nut = groundnut = peanut) and onions and sweet potatoes! This salty-sweet dish is a Vegetarian Times reader recipe contest winner, submitted by Lauren Baker (adapted slightly here). My self-professed sweet potato hating husband requests this often, much to my amazement. The richness of the potato-peanut combo and the smooth-crunchy textures make this unusual Uganda-inspired meal in a bowl a real treat. And it all comes together so quickly you can be happily scarfing it down in no time!"

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Ready In:: 30mins
Ingredients:: 15
Serves:: 2

ingredients

Special Sauce
118.29 ml vegetable broth (I double this to thin the sauce)
36.97 ml smooth peanut butter (I use natural crunchy PB)
9.85 ml tomato paste
4.92 ml lemon juice
1 garlic clove, minced
Sweet Potatoes
2 medium sweet potatoes
9.85 ml peanut oil (I usually use olive oil)
1 medium onion, minced
118.29 ml cooked chickpeas (I usually double this. We really like chickpeas.)
141.74 g fresh spinach
4.92 ml ground cumin
2.46 ml lemon juice
1.23 ml salt
1.23 ml turmeric
59.14 ml roasted salted peanuts (I chop them up.)

directions

To make the sauce, combine broth, peanut butter, tomato paste, lemon juice, and garlic in a small pan and simmer over low heat 1-2 minutes.
Poke holes all over sweet potatoes with fork. Microwave on high 7-10 minutes, or until soft. Let cool in microwave. (I have cooked them this way, but I prefer to bake the potatoes in the oven at 375 for an hour prior to making - the day before, earlier in the week, whenever I know I can babysit the oven for an hour or so - and briefly reheat them when making this. They taste better & peel more easily.).
Meanwhile, heat oil in large skillet over medium heat. Saute onion 4 minutes or until beginning to brown.
Add chickpeas and saute 2 minutes more.
Stir in spinach, reduce heat to low, and simmer 3-5 minutes or until spinach is wilted.
Scoop sweet potato flesh into bowl and mash with cumin, lemon juice, salt, and turmeric.
Divide sweet potato mixture between two bowls. Top with chickpea mixture and cover with sauce.
Garnish with peanuts and enjoy warm!

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Reviews

Rich, intense and quite a different combination of foods we normally enjoy. This would easily serve four at my house-a little goes a long way.

sugarpea

RECIPE SUBMITTED BY

groovyrooby

this is me in my biking get-up. my husband and i go on monthly critical mass bike rides with a group of local folks to promote alternative forms of transportation. i'm originally from the Midwest, but my husband & i moved down here to Miami, FL, where we are both in a PhD program in anthropology. for fun i watch lots and lots of movies, read novels, non-fiction, magazines, newspapers, graphic novels, catalogs, pretty much anything i can get my hands on, especially cookbooks. my pets are rita and nesta, nearly identical brother & sister littermates. they are the most co-dependent kitties i have ever known. very sweet, but a little too clingy sometimes. my pet peeves are the phrases, "i don't like it" followed by, "i've never had it".

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