Peanut Sauce with Spinach, Sweet potatoes and Chickpeas

Peanut Sauce with Spinach, Sweet potatoes and Chickpeas

Serves 2

  • Peanut Special Sauce
  • 1/2 cup low-sodium vegetable broth
  • 2 1/2 Tbs. smooth natural peanut butter or natural Sunbutter
  • 2 tsp. tomato paste
  • 1 tsp. lemon juice
  • 1 clove garlic, minced (about 1 tsp.)
  • Sweet Potatoes
  • 2 medium-size sweet potatoes
  • 1 tsp. ground cumin
  • 1/2 tsp. lemon juice
  • 1/4 tsp. salt
  • 1/4 tsp. turmeric

  • Spinach/Chickpeas
  • 2 tsp. olive oil
  • 1 medium-size onion, minced (about 1 1/4 cups)
  • 1/2 cup cooked chickpeas
  • 1 5-oz. pkg. fresh spinach
  • 1/4 cup roasted, salted peanuts


  1. To make G-Nut Special Sauce: Combine broth, peanut butter, tomato paste, lemon juice and garlic in small pan, and simmer over low heat 1 to 2 minutes.
  2. Poke holes all over sweet potatoes with fork. Microwave on high 7 to 10 minutes, or until soft; let cool in microwave.
  3. Meanwhile, heat oil in large skillet over medium heat. Sauté onion 4 minutes, or until beginning to brown. Add chickpeas, and sauté 2 minutes more. Stir in spinach, reduce heat to low, and simmer 3 to 5 minutes, or until spinach is wilted.
  4. Scoop sweet potato flesh into bowl, and mash with cumin, lemon juice, salt and turmeric.
  5. Ladle sweet potato mixture into two bowls. Top with chickpea-spinach mixture, and cover with G-Nut Special Sauce. Garnish with peanuts, and serve warm.

*Marie’s note: I used natural sunbutter and skipped the added peanuts. I also doubled the spinach and chickpeas just because we like a lot of veggies and Spinach really shrinks down. For anyone who likes sweet potato, this is the BEST! Note the servings and double/triple recipe accordingly.

Nutritional InformationPer SERVING: Calories: 475, Protein: 16g, Total fat: 19g, Saturated fat: 3g, Carbs: 60g, Cholesterol: mg, Sodium: 804mg, Fiber: 14g, Sugars: 18g

From Vegetarian Times:

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