Roasted sweet potato wedges with Asian peanut sauce, quinoa, and fresh herbs makes the humble root vegetable feel downright indulgent. Enjoy this plant-based, gluten free recipe as a main, starter, or side dish. Happy Friday, friends! And congratulations for making it through what seemed like another MARATHON of a week. Phew.
I’m heading to Florida tomorrow to spend the long weekend with friends and family, and hopefully turning my brain on airplane mode for the duration. What type of fun weekend activities do you have planned? Do you need a stellar new recipe to go along with them? I think I may know of one… 😉This recipe really embraces the natural honeyed taste of sweet potatoes but gives it a umami edge. Sriracha and lime cut through the sweetness of the potatoes, in the best possible way, while a flurry of fresh herbs adds a welcomed layer of brightness.
Toss in some funky flavor boosters like soy and fish sauce, and this is the way sweet potatoes have always aspired to taste.I love using nut butter as an emulsifier in sauces and dressings. Not only are nuts rich sources of heart-healthy monounsaturated fats, fiber, and protein, but they’re also packed with a wide variety of key health-promoting compounds like carotenoids, polyphenols, and phytosterols.
Adding quinoa to the recipe lends a protein boost and makes this recipe satiating enough to enjoy as a stand-alone meal. It’s also versatile enough to accompany just about any grilled or roasted protein: tofu, fish, chicken, or pork chops.If you end up with leftover peanut sauce, it makes a great dipping sauce for spring rolls or raw veggies, and is equally delicious on a salad, grain bowl, or tossed with soba noodles.
Go ahead, go nuts with it!
Roasted Sweet Potato Wedges with Asian Peanut Sauce
- 1 1/2 to 2 lbs. sweet potatoes cut into wedges
- 1 1/2 Tbsp. extra-virgin olive oil
- 1/2 tsp. kosher salt
- 1/3 cup natural peanut butter
- 2 Tbsp. fresh lime juice
- 2 tsp. brown or coconut sugar
- 2 tsp. reduced-sodium soy sauce or tamari
- 1 tsp. fish sauce
- 1 tsp. sriracha chili sauce
- 1/4 cup unsweetened coconut or cashew milk plus 1 to 2 Tbsp.
- 1/2 cup cooked quinoa
- Fresh mint basil, or green onion for garnish
- Preheat oven to 425°F. Spread sweet potato wedges in a single layer on a rimmed baking sheet, avoiding overlap. Toss evenly with oil and salt. Bake for 35 to 40 minutes, tossing once halfway through, watching closely to prevent burning. Transfer to a serving platter.
- Combine peanut butter, lime juice, sugar, soy sauce, fish sauce, sriracha, and 1/4 cup nut milk in a bowl; stir with a whisk. Whisk in 1 to 2 additional Tbsp. of milk, until desired consistency is reached. Drizzle peanut butter sauce over sweet potatoes. Garnish with fresh mint, basil, or green onion.