Thai Peanut Sauce With Roasted Sweet Potatoes + Wild Rice

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We have already eaten this meal twice this week.  It is simple, economical, and super tasty.  It has the budget of a beans and rice, but seems like a treat being both nourishing, and satisfying.  With moving houses, feeling low on energy, and more dance classes scheduled than normal, this quick meal has been a life savor, as well as our local Thai restaurant, (now just blocks from us!)  We have not eaten out in MONTHS, maybe since January or more accurately, when family came to visit last month.  The point is, I’ve been cooking dinner every single night, without a break, for a very long time.  It is not a chore, it is a joy, but recently I’ve felt a little burnt out.  Getting a break in the kitchen has been very necessary.  With the cold weather already here, and time feeling more precious, meals like this will become more regular.

Roasted Sweet Potatoes, Peppers, Over Wild Rice, With A Spicy Thai Peanut Sauce

Adapted from Cookie+Kate

Serves 2-3

3 cups water

1 ½ cups wild rice, or rice of choice


1 large sweet potato, peeled and cut into bite size pieces

1 large red bell pepper, cut into bite size pieces

½ tsp. sea salt

¼ tsp. cumin

1 tbsp. coconut oil

Handful of fresh cilantro, chopped

Green onions, thinly sliced


Thai Peanut Sauce

½ cup creamy peanut butter

¼ cup low sodium tamari sauce

2 cloves of garlic

1 thumb size chunk of fresh ginger

2 tbsp. lemon juice

2 tbsp. honey

3 tbsp. water

¼ tsp. red chili flakes

Start by cooking your rice, as this will take the longest.  Cook as directed by the rice package.  Cooking time will vary depending on which rice you choose to use.

Preheat your oven to 425 while you prep your vegetables.  Cut sweet potato, and pepper, and toss in coconut oil, sea salt, and cumin.  Place vegetables on a baking sheet with parchment paper, and bake for 25-30 minutes or until caramelized, and tender.  Turn vegetables once or twice while they are roasting.

While rice is cooking, and vegetables are roasting, make the peanut sauce.  Place all ingredients in a food processor or blender, and blend until smooth.  You can also do this by hand, but if you choose to do it this way, you will need to mince the garlic, and finely grate the ginger. Whisk everything until smooth.  Both work great, it is just preference.  This recipe probably makes more sauce than you need for two, but because it is so good you might want to just keep pouring.  It can also be used with these spring rolls to go with the meal or be creative with the leftovers the next day.

Serve rice under sweet potatoes, and peppers.  Generously pour over peanut sauce, and garnish with cilantro and green onions.


  1. Oh, Erin. This is making my mouth water. I have everything in the pantry (and garden and fridge) for the sauce, so I’m going to get the sweet potato and wild rice tomorrow and make this for the family! So economical and healthy! Thanks for sharing!

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