G-Nut Special Sauce and Sweet Potatoes
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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INGREDIENTS
NutritionSpecial Sauce
- 1⁄2
- 2 1⁄2tablespoons smooth peanut butter (I use natural crunchy PB)
- 2teaspoons tomato paste
- 1teaspoon lemon juice
- 1
Sweet Potatoes
- 2medium sweet potatoes
- 2teaspoons peanut oil (I usually use olive oil)
- 1
- 1⁄2
- 5ounces fresh spinach
- 1teaspoon ground cumin
- 1⁄2teaspoon lemon juice
- 1⁄4teaspoon salt
- 1⁄4teaspoon turmeric
- 1⁄4
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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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