Meatless Monday: Spicy Thai Sweet Potatoes with Brown Rice

 picy Thai Sweet Potatoes with Brown Rice | windykitchen

A few weeks ago I discovered a website that I promptly wasted a LOT of time on: TVTropes.org. It’s exactly what it claims to be – a database of recurring tropes on TV shows and other artistic works.

There’s the Conveniently Unverifiable Cover Story…the George Jetson Job Security…the MacGuffin…the Promoted to Scapegoat…the No, Mr. Bond, I Expect You to Dine…and a million others. Plus, they have examples of each trope in various TV shows, movies, etc. Basically, it’s the greatest place imaginable for wasting hours of your time.

There are so many tropes on the site, I thought there just might be one involving sweet potatoes or peanut sauce or rice…but there’s not. So no clever tie-in to the recipe, I’m sorry to say. Just a great website for time-wasting and a great recipe for a vegan* dinner!

*assuming you’re cool with honey. Or swap it out. Or whatever.

Spicy Thai Sweet Potatoes with Brown Rice | windykitchen

SPICY THAI SWEET POTATOES WITH BROWN RICE (adapted from Cookie & Kate)

Ingredients for the spicy peanut sauce:
1/2 cup creamy peanut butter
1/4 cup low-sodium soy sauce
3 tbsp apple cider vinegar
2 tbsp honey (can sub with agave nectar)
1 tsp grated fresh ginger
2 cloves garlic, crushed
crushed red pepper flakes, to taste
2 tbsp water
Ingredients for the rice and veggies:
2 sweet potatoes, peeled and cut into 1/2-inch chunks
2 red bell peppers, cored and chopped
cumin
salt and pepper
1 and 1/2 cup brown rice, cooked according to package instructions
3 green onions, chopped
handful cilantro, chopped
1/2 cup crushed peanuts
sriracha to taste (optional)

1. Preheat oven to 425 degrees and coat baking dish with oil or nonstick spray. Spread sweet potatoes and red peppers over baking sheet and sprinkle with cumin, salt and pepper. Roast for 30-35 minutes, tossing halfway through, until sweet potatoes are tender (may need more time if your potato chunks are larger).
2. While veggies roast, cook rice according to package instructions, omitting salt and fat.
3. Meanwhile, make the sauce by whisking together all sauce ingredients in medium bowl. Taste and adjust seasonings, adding more water if sauce is too thick or spicy.
4. To serve, top rice with roasted veggies, sauce, green onions, cilantro, and peanuts.

Tasty, filling, and a great take-to-work lunch the next day. Man, I love sweet potatoes!

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6 thoughts on “Meatless Monday: Spicy Thai Sweet Potatoes with Brown Rice

  1. I brought a sweet potato to work today to eat for lunch, but this sounds like a much tastier option. Perfect timing for this recipe. Thanks for forcing me to eat at the salad bar today so I can make this delicious looking meal tonight.

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