Thai Sweet Potato Stacks with Peanut Sauce
Ingredients
The stacks
-
2
medium
sweet potatoes (sliced into ¼ inch rounds)
-
2
Tbsp
toasted sesame oil (divided)
-
1
bunch
green onions (rinsed and chopped)
-
2
heads
baby bok choy (rinsed and chopped)
-
1
clove
garlic (minced)
-
1
Tbsp
soy sauce (gluten-free as needed)
The toppings
-
to taste
fresh cilantro
-
to taste
chopped carrots
-
to taste
sriracha
-
to taste
crushed peanuts
The sauce
Instructions
- Preheat the oven to 350°F (176°C) and prepare a baking sheet.
- Toss sweet potatoes with half of the sesame oil and arrange in a single layer on the baking sheet.
- Bake for 20-25 minutes until softened and slightly browned.
- While the sweet potatoes are baking, prepare the peanut sauce and sauté garlic, green onions, and baby bok choy in the remaining sesame oil and soy sauce until soft.
- Once the sweet potatoes are done, stack them with a small amount of sautéed vegetables and peanut sauce between each layer.
- Top with chopped carrots, cilantro, sriracha, and crushed peanuts before serving.
Nutrition Facts (estimated)
Servings
2 stacks
Calories
423
Total fat
22g
Total carbohydrates
51g
Total protein
9g
Sodium
0mg
Cholesterol
0mg
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