G-Nut Special Sauce and Sweet Potatoes

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.)

Directions

1. 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. 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. 3

   Meanwhile, heat oil in large skillet over medium heat. Saute onion 4 minutes or until beginning to brown.

4. 4

   Add chickpeas and saute 2 minutes more.

5. 5

   Stir in spinach, reduce heat to low, and simmer 3-5 minutes or until spinach is wilted.

6. 6

   Scoop sweet potato flesh into bowl and mash with cumin, lemon juice, salt, and turmeric.

7. 7

   Divide sweet potato mixture between two bowls. Top with chickpea mixture and cover with sauce.

8. 8

   Garnish with peanuts and enjoy warm!