Peanuts from Heaven
- 2-3 medium sweet potatoes, diced (or winter squash or fun root vegetable)
- 1 cup (dry) quinoa (or rice or other grain)
- 6 cups chopped or baby greens - I use baby kale these days
- 1/4 cup peanut butter (use creamy or chunky--up to you!)
- 1/4 to 3/4 cup light coconut milk (use the TJ's canned kind--just coconut and water)
- 1 T soy sauce, or to taste
- 1 T rice vinegar, or to taste
- salt to taste (go easy on this one)
- Toppings: shredded carrots, slivered almonds, cilantro, hot sauce
- Dice and roast your sweet potatoes/squash/other sweet root vegetable (even carrot). spread on parchment-lined baking sheet--no need for oil--and pop in a 400-degree oven until tender and a little brown, 20 minutes or so.
- Cook your quinoa according to package directions. I tend to err on the side of less water because I don't like wet quinoa--so I usually do 1.5 cups water for 1 cup quinoa. Cover to keep warm and set aside.
- Make your peanut sauce. Scoop the peanut butter into a small mixing bowl and pour in the coconut milk. Use a fork to mix until smooth (trust me, a whisk is not worth the trouble here). If you're into the coconut milk, add as much as you like to get the right consistency--like thick cream. If it's coconut-y enough, you can add warm water by the tablespoon until you thin it just enough. Add soy sauce, vinegar, and just a touch of salt until you like the flavor combo. Seriously, taste often.
- Put down your spoon and step away from the peanut sauce. Be strong.
- Wilt your greens. If your quinoa and potatoes are ready, you can just pop your greens into a glass dish and microwave for a minute or two. If you have some time, it's nice to wilt them in a big pan with just enough water to keep from sticking. (Note: if you're using kale or chard, add a bit of water, but you probably won't need to add water for spinach.)
- Assemble your bowl! Start with a big pile of greens. Top with a bit of quinoa, a bunch of sweet potatoes, then shredded carrots (I like a lot of carrots). Ladle on some sauce--be generous--then sprinkle with slivered almonds. Cilantro and sriracha are delicious too.
For the kiddos, I cut some of the sweet potatoes into french fry shape and let my son dip his "fries" into a little cup of peanut sauce.