Ingredients

The following ingredients have 2 Servings
  • 2 medium sweet potatoes ((sliced into 1/4 inch rounds))
  • 2 Tbsp toasted sesame oil ((divided // or sub refined coconut or olive))
  • 1 bunch green onions ((rinsed and chopped // 1 bunch yields ~1 cup))
  • 2 heads baby bok choy ((rinsed and chopped // 2 heads yield ~1 cup))
  • 1 clove garlic ((minced))
  • 1 Tbsp soy sauce ((gluten-free as needed))
  • 4 Tbsp peanut sauce
  • Fresh cilantro
  • Chopped carrots
  • Sriracha
  • Crushed peanuts

Instruction

  • Preheat oven to 350 degrees F (176 C) and lightly spray a baking sheet with non-stick spray or brush with oil. Add sweet potatoes and toss with half of  sesame oil (1 Tbsp as original recipe is written // adjust if altering batch size). Line in a single layer and cook for 20-25 minutes or until softened and slightly browned.
  • In the meantime, prepare peanut sauce (follow link for instructions), and saute garlic, green onions and baby bok choy in remaining sesame oil + the soy sauce, until soft. Set aside.
  • Once sweet potatoes are ready, remove from oven and begin stacking them with a small amount of vegetables and peanut sauce between each layer. Alternatively, just make a mound of sweet potatoes and top with veggies and sauce “nacho” style. You will have leftover peanut sauce, which keeps covered in the fridge for up to a week.
  • Top with chopped carrots, cilantro, sriracha and enjoy. Reheats nicely the next day.