Plant-Based Recipe: Yam and Aspargus Satay

6:23 pm | |

Yam and Aspargus Satay

When I asked my husband to pickup some veggies during his recent trip to a wholesale store, he brought home a huge bag of yams and asparagus so I decided to combine them with a spicy satay sauce creating a super quick, tasty dinner.  Served over steaming brown rice and with some fresh sliced apples on the side it was a filling meal, and it was a large portion, so we have some for lunch and dinner tomorrow saving me time in the kitchen.

Satay Sauce:

3 Tbsp nut butter (I used Adams 100% natural creamy peanut butter – no added oil)

8 Tablespoons Water

2 Tablespoons low-sodium soy sauce (Tamai also works and is gluten free)

4 teaspoons rice vinegar (unseasoned)

2 Tablespoons sweet chili sauce

¼ teaspoons ground coriander

2 teaspoons arrowroot (cornstarch works too, but use more)

Whisk until nut butter is smooth and ingredients are combined.   Note, sauce will thicken once heated in wok. If you want thicker, add more arrowroot. Thinner add more water.  Set aside and add sauce to work once vegetables are cooked.

Combine in a wok or large pan:

~1 cup water or veggie broth for sautéing

1 large yellow onion diced

1 Tablespoon grated fresh ginger

½ teaspoon crushed red pepper flakes (more if you prefer spicy)

1 Tablespoon diced garlic (or to taste)

Add:    ~3 to 4 orange yams, peeled and diced

Cook for about 10 minutes to soften, adding more water if necessary to keep contents from sticking

Add:    2 red bell peppers, sliced (or use 1 bag frozen mixed bell peppers)

Stir into mixture until softened

Add:    2 – 15-ounce cans garbanzo beans (drained and rinsed)

2 Cups chopped fresh asparagus  

2 Tablespoons fresh cilantro   

Add Satay sauce once asparagus is soft. stir to combine and thicken


Shopping List:

Yellow onion

Garlic (whole or diced in jar)

Crush red pepper flakes


Red Bell pepper (fresh or frozen)


2 cans garbanzo beans


Peanut butter (or other nut butter) Natural – without added fat

Low sodium soy sauce

Rice vinegar

Sweet chili sauce (or another chili paste)

Ground coriander

Arrowroot (cornstarch works too, but use more)

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