Sweet Potato Stir-Fry Bowl with Peanut Sauce

• 2 Tablespoons Kosher Or Sea Salt, Divided
• 4 whole Medium Sweet Potatoes, Scrubbed And Sliced Into Rounds About 1/2" Thick
• 1- 1/2 Tablespoon Coconut Or Olive Oil
• 1 Tablespoon Lime Juice
• 1 Tablespoon Tamari (or Soy Sauce, If Not Concerned About Gluten)
• 1/2 Tablespoons Toasted Sesame Oil (such As Trader Joe's Brand)
• 1- 1/2 Tablespoon Peanut, Coconut, Or Olive Oil
• 1 whole Jalapeno Pepper, Stemmed, Seeded, Deveined, And Minced
• 2 cloves Garlic, Peeled And Minced
• 1 piece Ginger (about 1" Long), Peeled And Minced
• 4 whole Medium Carrots, Peeled, Julienned Or Thinly Sliced (1/8")
• 1 bunch Swiss Chard, Stems Sliced 1/4 To 1/2" Thick, Leaves Torn Into 2 To 3" Pieces
• 2 whole Small (or 1 Large) Zucchini, Chopped Or Sliced (1/4")
• 6 Tablespoons Natural, Creamy Peanut Butter
• 2 Tablespoons Rice Or Rice Wine Vinegar
• 2 Tablespoons Lime Juice
• 2 Tablespoons Finely Chopped Cilantro
• 2 cloves Garlic, Peeled And Minced
• 2 Tablespoons Tamari
• 1 teaspoon Pure Maple Syrup Or Other Sweetener
• 2 teaspoons Sriracha Hot Sauce
• 1/2 teaspoons Salt Or Additional Tamari
• 1/4 cups Warm Or Room Temperature Water
• 4 cups Cooked Rice (white Or Brown)
• 2 whole Limes, Cut Into Wedges
• 1/2 cups Chopped Cilantro Or Cilantro Leaves

1. For the potatoes: Bring a pot of water (about 4 quarts) to a boil and add the salt, then lower in the potatoes.
2. Boil 5 to 7 minutes, until tender when pierced but not falling apart, checking frequently.
3. Drain off the water and rinse gently with cold water in a strainer.
4. Heat a grill pan or a grill over medium while you melt the coconut oil in a small dish in the microwave.
5. Lay the potatoes on a baking sheet or cutting board and brush one side with oil.
6. Place oiled side onto the grill or grill pan and cook 7 to 9 minutes, until visible grill marks appear.
7. While the first side cooks, brush the second side with oil and season with salt.
8. Use tongs to flip slices and cook on the other side about the same amount of time, seasoning the first side with salt as the second side cooks.
9. Remove from heat when done.
10. Serve immediately with the bowls, or keep warm on a baking tray in a 200 F oven, partially covered.
11. For the peanut sauce: In a liquid measuring cup, whisk all the peanut sauce ingredients except salt (or additional tamari) and water until smooth.
12. Add and incorporate water to thin.
13. Season to taste with salt.
14. Store covered in the refrigerator, bringing to room temperature for a half hour before serving.
15. If sauce was made more than a day ahead, check to see if it needs more seasoning.
16. For the stir-fry: Combine lime juice, tamari, and sesame oil in a small bowl and set aside.
17. In a large (at least 12) skillet, heat oil over medium high until shimmering.
18. Add jalapeno, garlic, and ginger and cook about 15 seconds.
19. Add carrots and chard stems and cook until just tender, 4 to 5 minutes, stirring occasionally.
20. Add zucchini, chard leaves, and 1 to 2 tablespoons of water and cook until chard is wilted, zucchini is just tender, and water is almost evaporated.
21. Add soy/lime/oil mixture and simmer gently for a couple minutes, stirring, until mostly reduced.
22. Remove from heat and serve immediately.
23. For the assembly: Serve bowls of brown rice, sweet potatoes, and veggie stir fry with peanut sauce, limes, and extra cilantro at the table.
24. See the blog post link for an extra componentpan-fried tofu!
25. Note: The recipe is gluten-free and vegan as written.

kosher, sweet potatoes, coconut, lime juice, if, sesame oil, peanut, jalapeno pepper, garlic, ginger, carrots, swiss chard, zucchini, natural, rice, lime juice, cilantro, garlic, tamari, maple syrup, hot sauce, salt, water, whole limes, cilantro

Taken from tastykitchen.com/recipes/special-dietary-needs/sweet-potato-stir-fry-bowl-with-peanut-sauce/ (may not work)