Description
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!
Ingredients
- Vegetable Broth
- Smooth Peanut Butter
- Tomato Paste
- Lemon Juice
- Garlic Clove
- Sweet Potatoes
- Peanut Oil
- Onion
- Chickpeas
- Fresh Spinach
- Ground Cumin
- Salt
- Turmeric
- Salted Peanuts
Instructions
- 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
- 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!