G-Nut Special Sauce And Sweet Potatoes Recipe

Name: G-Nut Special Sauce And Sweet Potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Special Sauce; 1/2 cup vegetable broth (I double this to thin the sauce); 2 1/2 tablespoons smooth peanut butter (I use natural crunchy PB); 2 teaspoons tomato paste; 1 teaspoon lemon juice; 1 garlic clove, minced; Sweet Potatoes; 2 medium sweet potatoes; 2 teaspoons peanut oil (I usually use olive oil); 1 medium onion, minced; 1/2 cup cooked chickpeas (I usually double this. We really like chickpeas.); 5 ounces fresh spinach; 1 teaspoon ground cumin; 1/2 teaspoon lemon juice; 1/4 teaspoon salt; 1/4 teaspoon turmeric; 1/4 cup roasted salted peanuts (I chop them up.)

Servings: persons

Special Sauce
1/2 cup vegetable broth (I double this to thin the sauce)
2 1/2 tablespoons smooth peanut butter (I use natural crunchy PB)
2 teaspoons tomato paste
1 teaspoon lemon juice
1 garlic clove, minced
Sweet Potatoes
2 medium sweet potatoes
2 teaspoons peanut oil (I usually use olive oil)
1 medium onion, minced
1/2 cup cooked chickpeas (I usually double this. We really like chickpeas.)
5 ounces fresh spinach
1 teaspoon ground cumin
1/2 teaspoon lemon juice
1/4 teaspoon salt
1/4 teaspoon turmeric
1/4 cup roasted salted peanuts (I chop them up.)

1
To make the sauce, combine broth, peanut butter, tomato paste, lemon juice, and garlic in a small pan and simmer over low heat 1-2 minutes.
2
Poke holes all over sweet potatoes with fork. Microwave on high 7-10 minutes, or until soft. Let cool in microwave. (I have cooked them this way, but I prefer to bake the potatoes in the oven at 375 for an hour prior to making - the day before, earlier in the week, whenever I know I can babysit the oven for an hour or so - and briefly reheat them when making this. They taste better & peel more easily.).
3
Meanwhile, heat oil in large skillet over medium heat. Saute onion 4 minutes or until beginning to brown.
4
Add chickpeas and saute 2 minutes more.
5
Stir in spinach, reduce heat to low, and simmer 3-5 minutes or until spinach is wilted.
6
Scoop sweet potato flesh into bowl and mash with cumin, lemon juice, salt, and turmeric.
7
Divide sweet potato mixture between two bowls. Top with chickpea mixture and cover with sauce.
8
Garnish with peanuts and enjoy warm!

258

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: Special Sauce, 1/2 cup vegetable broth (I double this to thin the sauce), 2 1/2 tablespoons smooth peanut butter (I use natural crunchy PB), 2 teaspoons tomato paste, and more.

Yes, G-Nut Special Sauce And Sweet Potatoes falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

G-Nut Special Sauce And Sweet Potatoes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions