This vegan and gluten free sweet potato bliss bowl combines roasted veggies and fried plantains, and covers them in a deliciously creamy peanut satay sauce for a dish that’s full of nutrients and flavor.
I made a goal for 2018 to try to incorporate a few more vegetarian main dishes into my life. I’m not even commiting to a meatless Mondays, just trying to intentionally eat a vegetarian lunch or dinner about once a week. [I know…lofty goals over here.] To encourage my attempts I set out to create two amazing vegetarian dishes. One comes next week, and one is this amazing sweet potato bliss bowl. Now, I’m a big fan of meat, and have absolutely no current desire to become a vegetarian. So if you’re reading this wondering if TFG is about to go vegan, that’s a hard no for now. That being said, I stand by these recipes as delicious meatless meals, and I definitely think you should give them a try!
To be honest, I typically miss meat if it’s not included in a dish, but thats not so with this sweet potato bliss bowl. There’s so much good flavor and enough fat included, that it keeps me from being hungry in an hour. [And from wondering where the chicken is.] No hurt feelings if you want to add chicken or steak though. You could even keep it vegetarian by adding tofu!
My favorite parts are the plantains and the peanut satay sauce. If you’ve never had plantains before, they look a lot like bananas, but are much starchier. They’re not eaten raw, and when you fry them they turn into this incredibly comforting and delicious food. I love them. They’re also kind of fun to make, because you actually fry them twice! Fry them once, smash them with a skillet or cup to flatten them, and then fry them again. This makes sure all that starchy inside gets cooked. It’s also important that you get a really ripe plantain for this recipe!
Then there is the goddess of sauces that is peanut satay. I make my peanut satay with peanut butter, coconut milk, soy sauce, sesame oil, and chili paste. It’s creamy and delicious and makes me want to see how many things I can dip in it. Seriously though, make extra and use if for things like chicken, carrots, salads, wraps, and marinades. Mix all the ingredients together and pour it over your garlic roasted sweet potatoes, kale, onions, and red peppers. I’ve found that the more natural the peanut butter the better, but don’t buy a whole jar of peanut butter just for the sauce.
- 1 medium sweet potato
- 1 medium red pepper
- 1 small yellow onion
- 3 large handfuls kale
- 1 large black (or at least very ripe) plantain
- 2 tbsp olive oil
- ½ tsp garlic powder
- canola oil for frying
- ½ cup peanut butter (preferably natural)
- ¼ cup water
- ¼ cup coconut milk
- ½ tsp soy sauce
- 1 tsp sesame oil
- ½ tsp fresh chili paste
- ½ tbsp brown sugar (optional if you would like it more sweet)
- Preheat oven to 400 and put a large, heavy bottomed skillet on the stove top over medium high heat. Pour enough canola oil in the pan so that it goes about 1 inch up the sides of the pan.
- Medium dice your sweet potato, red pepper, and onion. Arrange on a baking tray and coat with your olive oil and garlic powder.
- Cook for 15 minutes, then remove from the oven and add in your kale, mixing it around with your veggies. Turn heat down to 375 and place back in the oven for 10 minutes.
- While your veggies are cooking, you can fry your plantain. Slice your plantain in one inch thick pieces. Place your slices in the hot oil and let them fry for about 2 minutes on each side. Use a slotted spoon to remove from the oil onto a paper towel to drain off.
- Smash your fried plantain pieces with anything with a flat bottom. I use a glass, you could also use a skillet. (Note- you're not trying to make them paper thin, just smashing them down so they break open.)
- Place them back in the oil for another minute on each side, and then remove from oil, back onto the paper towels.
- When you finish double frying your plantains, it should be about time to add your kale to the oven with the rest of your veggies, if you haven't already. While your veggies finish roasting, you can make the peanut satay.
- Combine peanut butter, water, coconut milk (don't forget to shake that can!), soy sauce, sesame oil, and chili paste in a bowl. Taste and add flavors if needed. Examples: If you would like the sauce to taste sweeter, you can add a ½ tbsp of brown sugar. If you would like more heat, add more chili paste. If it's too thick for your liking, add a little more water, etc.
- Plate together with your veggies and a few slices of plantains and top with peanut satay.