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
Yams
Red Bell pepper (fresh or frozen)
Asparagus
2 cans garbanzo beans
Cilantro
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)