Tumpukan Ubi Jalar Thailand dengan Saus Kacang

Name: Tumpukan Ubi Jalar Thailand dengan Saus Kacang
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 2 porsi
Cuisine: Indonesian
Ingredients: 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

A sweet and savory vegan dish with sweet potatoes, sauteed greens, and peanut sauce. A light, healthy dish to serve as an appetizer or entrée.

⏱ 30 menit 🔨 Persiapan 5mnt 🔥 Masak 25mnt 📊 Sedang 🍽 2 porsi 👁 37

Tumpukan Ubi Jalar Thailand dengan Saus Kacang

Langkah-langkah

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.

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