Recipe By CookingWithShelia
Rating
Published Jan 11th
Prep 10m Cook 1h 20m Additional - Ready In 1h 30m
Servings 4 servings Calories 372.8

If you’re looking for something quick, simple, and loaded with flavor–look no further! You can serve this as a meal or as a side dish and it’s loaded with green leafy veggies, mushrooms, sweet potatoes, and mini peppers tossed in a spicy Thai peanut sauce.

Recipe Ingredients

  • 2 tablespoons olive oil
  • 2 medium sweet potatoes, peeled and cubed
  • salt and freshly ground black pepper to taste
  • 2 tablespoons grapeseed oil
  • 1 bunch chopped kale
  • 1 bunch chopped collard greens
  • 1 medium onion, cut into bite-sized pieces
  • 4 each mini bell peppers, halved lengthwise and seeded
  • 2 medium carrots, cut into bite-sized pieces
  • 4 cloves chopped garlic
  • 1 tablespoon minced fresh ginger root
  • 6 white button mushrooms
  • 3 tablespoons Thai peanut sauce

Cooking Directions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Coat the bottom of a glass or nonstick baking dish with olive oil, just enough to coat.
  2. 2 Place sweet potatoes in the baking dish and turn them so that they are coated with the olive oil. Sprinkle moderately with salt and pepper.
  3. 3 Bake in the preheated oven until soft, about 60 minutes.
  4. 4 Heat grapeseed oil in wok over medium heat. Add kale and collard greens and cook until wilted, stirring frequently, about 10 minutes. Add onion, peppers, carrots, garlic, and ginger. Stir-fry for about 5 minutes. Mix in sweet potatoes and mushrooms, and cook for 5 minutes.
  5. 5 Remove from heat, stir in Thai peanut sauce, and serve.

Nutrition Facts

  • Calories 372.8
  • Carbohydrate 48.7 g
  • Fat 17.9 g
  • Fiber 10.5 g
  • Protein 10.6 g
  • Saturated Fat 2.4 g
  • Sodium 176.1 mg
  • Sugar 8.2 g
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