Sweet Potato Satay
- 31 - 60 Minutes
- Medium
- Serves 2
Slices of sweet potato coated in rich, nutty sauce with Sweet Chilli Rice.
Ingredients
Method
- 120g Tilda Pure Basmati
- 2 tbsp Peanut Butter or nut butter of your choice
- 1 garlic clove, peeled and crushed
- 1.5cm piece ginger, peeled and grated
- 2 tbsp Gluten free soy sauce
- 1 tsp sesame oil
- 1 tbsp vegetable oil
- 2 tbsp clear honey
- 1-2 tbsp warm water
- 150g Sweet Potato, thinly sliced lengthways into ribbons
- 1 tsp sesame oil
- 1 tbsp vegetable oil
- 2 spring onions sliced
- Handful toasted nuts of your choice, cashews or peanuts both work well
- Prepare the satay sauce by blending the peanut butter, garlic, ginger, soy sauce, 1tsp sesame oil, 1 tbsp vegetable oil honey and warm water to a smooth paste
- Lightly stir fry the sweet potato slices in the remaining oils until they begin to soften
- Add the satay sauce to coat the sweet potato and gently heat for a further 1-2 minutes
- Cook rice as per the instructions on the pack 10 minutes before serving.
- Serve on a bed of the cooked rice topped with the spring onions and toasted nuts
