THAI SWEET POTATO with warm beans & a and peanut butter sauce Speedy and satisfying! Our sugar-free peanut satay sauce is infused with Thai paste, coconut milk, and fresh lime. Decorated with chilli, , and peanuts, it spills over caramelised sweet potato and a vibrant mix of green and black beans.

Hands-On Time: 20 minutes Overall Time: 35 minutes

Serves: 2 People

Chef: Alex Levett

Vegetarian

Loved the dish? Let us know. Join the UCOOK community. Share your creations + tag us @ucooksa #lovingucook 1. ROAST YOUR SWEET POTATO BITES Preheat the oven to 200°C. Ingredients & Prep Place the sweet potato chunks on a roasting tray. Coat in oil, season, and Chef's Tip spread out in a single layer. Roast in the hot oven for 30-35 minutes until 500g Sweet Potato cooked through and crisping up, shifting halfway. If not handled correctly, nut butters can rinsed & cut into bite-size sometimes split when cooked. If yours chunks 2. CARAMEL-COLOURED NUTS Place the peanuts in a saucepan over does begin to split, a simple rescue tip a medium heat. Toast for 3-5 minutes until golden, shifting occasionally. is adding a little hot water and whisking 20g Peanuts Remove from the pan on completion and set aside. Roughly chop when vigorously to bring it back together! 200g Green Beans cool enough to handle. rinsed, trimmed & halved 3. GREEN BEANS & BLACK BEANS When the roast is at the halfway Nutritional Information 400g Black Beans mark, return the pan to a medium-high heat with a drizzle of oil and a drained & rinsed splash of water. When the water starts to bubble, simmer the halved green Per 100g beans for 5-6 minutes until cooked through but still al dente. During the 15ml Thai Paste final 2 minutes, stir in the drained black beans and cook until heated Energy 522kJ 100ml Peanut Butter through, shifting occasionally. Remove from the pan on completion and Energy 125Kcal place in a bowl. Cover to keep warm and set aside until serving. 200ml Coconut Milk Protein 4g 2 Limes 4. SAUCY THAI SATAY Return the pan to a low-medium heat with Carbs 12g zested & cut into wedges another drizzle of oil. Add in the Thai red curry paste (to taste) and fry for of which sugars 3.6g 1-2 minutes until fragrant, shifting continuously. Add the peanut butter and Fibre 2.8g 80g Green Leaves mix to combine with the paste. Then, vigorously whisk in the coconut milk rinsed and 50ml of warm water. Allow to simmer for 3-4 minutes until thickened Fat 6.3g and silky. On completion, whisk in some lime zest and lime juice to taste of which saturated 2.6g 8g Fresh Coriander (we encourage using a generous amount of lime!) Season to taste and Sodium 135mg rinsed & roughly chopped remove from the heat. 1 Fresh Chilli deseeded & finely sliced 5. CREAMY SATAY SUPPER Arrange a bed of rinsed salad leaves and Allergens top with the roast sweet potato. Cover in the mixed beans and drizzle over the sticky satay sauce. Garnish with the toasted peanuts, chopped From Your Kitchen Allium, Peanuts, Sulphites coriander, and fresh, sliced chilli. Warm and comforting! Oil (cooking, olive or coconut) Salt & Pepper Water Cook within 4 Days