Sweet Potato Chickpea Peanut Stir Fry

Source

Eating Bird Food

Ingredients

Serving Ingredient Notes
1 large Sweet potato Cut into 1/4” chunks
1 tsp Olive oil or avocado oil For roasting
1 cup Cooked brown rice or quinoa  
2 cups Kale Steamed, washed and de-stemmed
1/2 cup Cooked chickpeas Canned or cooked from dry

Creamy Peanut Sauce

Serving Ingredient Notes
1/4 cup Peanut butter Smooth or crunchy
1 clove Garlic Chopped
2 tsp Fresh ginger Chopped
2 tbsp Rice vinegar  
2 tbsp Low-sodium tamari or soy sauce Gluten-free if needed
2 tbsp Maple syrup  
Pinch Cayenne pepper Optional, to taste
As needed Water To thin sauce

Instructions

  1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment or foil.
  2. Chop the sweet potato into 1/4” chunks. Toss with 1 teaspoon oil and a pinch of sea salt. Spread in a single layer on the baking sheet and roast for about 30 minutes, or until fork-tender and lightly browned, stirring once halfway through.
  3. While the sweet potatoes roast, cook brown rice or quinoa according to package directions and keep warm.
  4. Prepare the kale: wash, remove stems, chop, and steam in a steamer basket for 3–5 minutes until tender (or blanch or sauté if preferred).
  5. Make the peanut sauce: combine peanut butter, garlic, ginger, rice vinegar, tamari (or soy sauce), maple syrup, and a pinch of cayenne in a blender or food processor. Blend until smooth, adding water a tablespoon at a time to reach your desired consistency.
  6. If using canned chickpeas, drain and rinse them. Warm the chickpeas briefly in a pan or microwave if desired.
  7. Assemble bowls: divide the cooked brown rice or quinoa between bowls. Top with roasted sweet potato chunks, steamed kale, and cooked chickpeas.
  8. Drizzle each bowl generously with the creamy peanut sauce. Serve warm or at room temperature.

Notes: