My new obsession is more of a trio: Peanut butter, sweet potato + cilantro. Being that I’m such a huge lover of Thai food – John and I eat it most weeks – it seemed natural to fuse it into other types of cuisines and foods I love. One such food is sweet potatoes. They’re so versatile in both sweet and savory settings, and I could eat one every day and never tire of them. So it was only a matter of time before I slapped vegetables and peanut sauce on them and called it a meal. Plus, I loved the Mexican-inspired version so much I had to recreate it again. The concept for this dish is simple: roasted sweet potato rounds, sauteed greens with soy sauce + garlic, peanut sauce, fresh carrots + cilantro all stacked together in one Thai-inspired dish. Perfect for lunch, a snack or a light dinner. These would even make a great small bite preceding a bigger meal. Oh the possibilities. The sweet potatoes are perfectly complemented by the crunchy greens. The carrots and cilantro add a fresh, flavorful crunch. And the peanut sauce is the liquid gold that holds it all together. The only way it could be improved is by adding some sriracha over top, which I highly highly recommend. Peanut sauce and sriracha were meant to be together, I’m telling you. Learn about the Thai origins of peanut sauce and sriracha here and here.
