balinese satay roast sweet potato
Roast sweet potato is such a brilliant main ingredient, and so simple. Just roast them whole in the oven and enjoy with other vegetables and any flavourings you like. Here we’ve included Balinese flavours in a delicious satay sauce. 4 sweet potatoes 2 cups broccolini or broccoli florets 1 cup shelled edamame 4 green shallots, thinly sliced 12 ⁄ cup chopped macadamias (roasted, if liked)
12 ⁄ cup macadamia butter (or almond or cashew butter) 2 garlic cloves, chopped 2 tsp coconut sugar 125ml ( 12 ⁄ cup) coconut milk, plus extra, if needed 2 tsp grated fresh ginger 1 tbs tamari 2 tsp rice wine vinegar 12 ⁄ tsp dried chilli flakes Juice of 1 lime
1 Preheat the oven to 200°C/180°C fan forced. Line a baking tray with baking paper. 2 Pierce the sweet potatoes with a fork, then wrap them in foil and place on the prepared tray. Bake for 45-60 minutes or until soft when pierced with a fork. 3 Meanwhile, to make the sauce, place all the ingredients in a food processor or blender and blend until smooth. Add more coconut milk or water to thin the sauce if it seems a little thick. Set aside. 4 Just before you are ready to serve, steam the broccolini or broccoli for 2 minutes. Add the edamame to the broccolini and steam for another 2 minutes. 5 Unwrap the sweet potatoes and slice them lengthways down the centre. Open them out and fill with the steamed vegies. Drizzle over the satay sauce and garnish with the shallot and macadamias.
“The wonderful variety of herbs and spices in Asian cooking all carry vibrant flavour and their own health benefits, whether it be aiding digestion, decreasing inflammation or helping stimulate circulation.”