Thai Sauce Over Brown Rice, Roasted Sweet Potatoes + Red Peppers

Another day, another Thai craving - this time satiated with hearty, whole food ingredients in the comfort of my own kitchen, rather than the kitchen of my favorite local Thai place.  With fall foods dancing in my head (Thanksgiving is only a few weeks away!) I decided to recipe hunt for something that would combine Thai flavors and some seasonal fall ingredients. Since I had yet to dig my way into any sweet potatoes this season, thoughts of crafting a yam curry made me smile.  Though this dish didn't end up actually as a curry, the bolds flavors of the dish - a twist on a spicy thai peanut sauce - cured my cravings and left me feeling full, satisfied and not one bit guilty.

This dish is loaded with good-for-you ingredients and is super hearty.  Sweet potatoes and red peppers are loaded with Vitamin C - especially good as cold & flu season approaches.  Sweet potatoes also contain calcium, folate, potassium and beta-carotene. Beta-carotene is an antioxidant which converts to Vitamin A in the body.  Their high potassium content also means that sweet potatoes can ease muscle cramps, which are often related to a potassium deficiency.  Brown rice is a whole grain rich in anti-oxidants and high in fiber.  The garnishes (green onions & cilantro) are light but flavorful, and every ingredient in the sauce is a whole food - nothing processed, nothing for you to feel bad about.  I hope you enjoy!

Natural beauties, flaws and all

Ombre onions

Potatoes pre-roast

Peppers post-roast

De-lish

Lightened Up Thai Sauce Over Brown Rice with Roasted Sweet Potatoes + Red Peppers

*adapted from cookie + kate

Ingredients

Rice & toppings:
- 1 1/4 c brown rice 
- 3 green onions sliced into thin rounds (green & white parts)
- fresh cilantro, washed, patted dry & torn into pieces
- sriracha sauce (for extra spice, if desired)

Roasted vegetables:
- 2 sweet potatoes, peeled & diced into 1 1/2 inch cubes
- 2 red bell peppers, deseeded and sliced into thin strips
- 2 tbsp coconut oil, warmed to liquid consistency
- 1/4 tsp cumin powder
- sea salt

Thai Sauce:
- 1/2 c chunky Almond butter (you can use peanut butter too, just make sure it's all-natural or organic. I buy Almond butter instead of peanut butter, which is why I used it in this recipe)
- 1/4 c reduced sodium soy sauce
- 3 tbsp organic apple cider vinegar
- 2 tbsp raw honey
- 1 tsp grated fresh ginger
- 2 cloves garlic, pressed
- 1/2 tsp red pepper flakes
- 2 tablespoons water

Directions

Peel & dice sweet potatoes, add to a large bowl and set aside.  Cut & dice red peppers, add to a medium bowl and set aside.

Preheat the oven to 425 degrees (F) with a rack in the middle and another rack near the top.  Line two cookie sheets with aluminum foil.

Toss sweet potato chunks with a generous tbsp of coconut oil, the cumin and a dash of salt.  Next, toss the peppers with a tbsp of coconut oil and dash of salt.  All vegetables should be lightly coated with oil on all sides.  Arrange the sweet potatoes in a single layer on covered cookie sheet. Arrange the peppers in a single layer on a separate baking sheet.  Roast the sweet potatoes on the middle rack for about 35 minutes, tossing halfway.  Roast the peppers on the top rack for about 20 minutes, tossing halfway.  Veggies will be browned on the edges, softened and appear caramelized when done.

Bring a large pot of water (about 1/2-3/4 full) to a boil.  Once the water is boiling, pour in the rice and stir.  Turn the heat down to medium and cook for 30 mins, stirring about every 5 mins.  Turn off the heat and drain the rice, then return it to the pot and cover with a lid.  Let rice steam for about 5 mins.  Remove the lid and fluff rice with a fork - season salt to taste.

In a medium bowl, whisk together the sauce ingredients. If the sauce is too thick, whisk in a little more water.  Add sauce to a small saucepan on the stove and bring to a light boil over medium heat.  Stir, then reduce heat to low once it begins to boil.  You want the sauce hot when drizzled over the rice & veggies.

To serve, top rice with roasted vegetables, a heavy drizzle of sauce, and a sprinkle of chopped green onions and cilantro.  Enjoy!

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