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Roasted Sweet Potatoes with Peanut Sauce (Dairy-Free, High-Fiber, Vegan)

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This Roasted Sweet Potatoes with Vegan Peanut Sauce recipe is so delicious that it leaves me wanting more every time I make it, so much so that I usually steal a little out of the other person’s bowl when serving up! The wild grain rice is filling and low fat, the sweet potatoes are lightly spiced on the outside but super soft on the inside and it’s all topped off with a moreish peanut sauce.

Further Food Nutritionist Commentary:

These roasted sweet potatoes are delicious and go great with rice (as shown in the recipe) or with quinoa, or by themselves as a side! Sweet potatoes are packed with Vitamins A and C, making this dish great for an immunity boost! Each serving all carries 8g fiber and 7g protein so this hearty dish is sure to fill you up (or help fill you up as a side) and keep you satiated for hours!

By Liz Lederman
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Roasted Sweet Potatoes with Peanut Sauce (Dairy-Free, High-Fiber, Vegan)

  • Prep Time:10 minutes
  • Cook Time:35 minutes
  • Servings: 2

Ingredients

1/2 cup wild rice
2 medium sweet potatoes
1/2 teaspoon paprika
1/2 teaspoon cumin
1 pepper – any color, I prefer yellow or red
2 spring onions
1 tablespoon of vegetable oil (I use olive oil)
1 lime
1-2 tablespoons of peanuts, to be kept apart from the sauce for garnishing

For the peanut sauce:
juice from 1 lime
2 teaspoons of honey (substitute with agave syrup if you are making vegan)
1/3 cup peanuts
2 teaspoons of low sodium soya sauce
1 teaspoon of apple cider vinegar

Instructions

  1. Preheat your oven to 450 F
  2. Leaving the skin on, chop the sweet potatoes into 1/2 inch cubes and put in a mixing bowl with the olive oil, cumin and paprika.
  3. Transfer the sweet potatoes onto a lined baking tray and place in the oven for about 35 mins.
  4. Slice the pepper into thin strips.
  5. Once the potatoes have been in the oven for 20 mins, add the sliced peppers onto the tray with the sweet potatoes and continue to bake for a further 15 mins.
  6. While the sweet potatoes are cooking, prepare and cook the rice as instructed.
  7. Once you’ve got the potatoes, rice and pepper going, start on making the peanut sauce – To make the sauce, simply put the peanuts, lime juice apple cider vinegar and honey/agave syrup in a blender and blitz until well combined.
  8. Serve all together in bowls with the peanut sauce on the top and finely sliced spring onions. Finish it all off with peanuts and enjoy!
Preheat your oven to 450 F Leaving the skin on, chop the sweet potatoes into 1/2 inch cubes and put in a mixing bowl with the olive oil, cumin and paprika. Transfer the sweet potatoes onto a lined baking tray and place in the oven for about 35 mins. Slice the pepper into thin strips. Once the potatoes have been in the oven for 20 mins, add the sliced peppers onto the tray with the sweet potatoes and continue to bake for a further 15 mins. While the sweet potatoes are cooking, prepare and cook the rice as instructed. Once you’ve got the potatoes, rice and pepper going, start on making the peanut sauce – To make the sauce, simply put the peanuts, lime juice apple cider vinegar and honey/agave syrup in a blender and blitz until well combined. Serve all together in bowls with the peanut sauce on the top and finely sliced spring onions. Finish it all off with peanuts and enjoy!

Nutrition Information

Per Serving: Calories: 390; Total Fat: 18 g; Saturated Fat: 3 g; Monounsaturated Fat: 8 g; Polyunsaturated Fat: 6 g; Cholesterol: 0 mg; Sodium: 323 mg; Potassium: 916 mg; Carbohydrate: 56 g; Fiber: 8 g; Sugar: 19 g; Protein: 7 g

Nutrition Bonus:

Vitamin C: 85%; Vitamin A: 638%; Iron: 14%; Calcium: 9%

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