Sweet Potatoes in a Peanut Butter Sauce & Basmati Rice
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Prep: 15 mins
Cook: 30 mins
Sweet potatoes and peanut butter can often be found bubbling away together in a soup or stew, and here chunks of sweet spud and red pepper go for a casual bubble in a rich, sweet and salty peanut butter sauce, served over nutty brown basmati to make a hearty, seasonal meal.
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774 kcal
(per portion)
Ingredients you'll need
  • 300g brown basmati rice
  • 2 red onion
  • 1000g sweet potatoes
  • 2 red pepper
  • 4 garlic cloves
  • A thumb of ginger
  • 80g peanut butter
  • 100g tamari
  • 2-2 tbsp maple syrup
  • A handful of coriander, leaves only
From your kitchen
  • 300ml boiling water
  • Sea salt
  • 1 tbsp olive, sunflower or coconut oil
You'll need
  • Small pan with a lid
  • Measuirng jug
  • Medium pan with a lid
  • Vegetable peeler
Step by step this way
  • 1.

    Rinse the rice under cold water and tip into a small pan. Pour in 300ml boiling water and add a pinch of salt. Cover, bring up to the boil then turn the heat right down and very gently simmer the rice for 25 mins till the rice is tender and the water has been absorbed. Take the rice off the heat and let it steam in the pan, lid on, for 5 mins.

  • 2.

    While the rice simmers, peel and finely chop the red onion. Set a pan on a medium heat and add 1 tbsp oil and the onion. Season with a pinch of salt and fry, stirring often, for 5 mins till the onion starts to look glossy.

  • 3.

    While the onion fries, peel the sweet potatoes and chop them into bite-sized chunks. Halve the red pepper, scoop out the seeds and pith and then roughly chop the pepper. Add the chopped veg to the onion and fry 3 mins, stirring a few times.

  • 4.

    While the veg fry, peel and grate the garlic and ginger. Stir the garlic and ginger into the veg. Add the peanut butter, tamari and 1 tbsp maple syrup (you can add more later if you think it needs it).

  • 5.

    Stir to mix, then pour in 300ml boiling water. Pop on a lid, bring to the boil then turn the heat down and simmer for 12-15 mins till the sweet potatoes are tender.

  • 6.

    Taste the sweet potatoes and add more maple syrup if you think they need it. Fluff the rice with a fork and divide between 2 warm bowls. Top with the sweet potatoes and their sauce and serve garnished with coriander leaves.

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