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 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 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 Bake in the preheated oven until soft, about 60 minutes.
- 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 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