Thai Sweet Potato Stacks with Peanut Sauce

Name: Tumpukan Ubi Jalar Thailand dengan Saus Kacang
Total time: 30 min
Yield: 2 servings
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 min 🔪 Prep: 5 min 🔥 Cook: 25 min 📊 Medium 👁️ 22 views

👨‍🍳 Start Cooking

Tumpukan Ubi Jalar Thailand dengan Saus Kacang

Foto: Minimalist Baker — Minimalist Baker

Ingredients

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

Steps

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.