Weeknight Dinner for Two

Stuffed Sweet Potatoes with Spiced Cauliflower and Peanut Sauce

Let’s get straight to it today. Here’s a low effort recipe with big flavor pay off. Total cook time is one hour, with a prep time of 30 minutes. Go have a seat. You’ve been at work and you’re tired.

For the sweet potatoes, cauliflower, and assembly:
2 large sweet potatoes
1 head of cauliflower
2-3 Tbsp of cooking oil (I use avocado)
1 tsp of salt (plus a little pepper)
1 tsp of turmeric
1/4 tsp of ground cumin
1 small bunch of fresh cilantro or basil (your choice)
2 lime segments for juice and garnish

For the peanut sauce:
1/4 cup of peanut butter
1 Tbsp + 1 tsp lime juice
1/2 tsp fish sauce
1 Tbsp sriracha
1 Tbsp soy sauce
2 tsp grated ginger (1 tsp if using fresh ginger)
1 Tbsp brown sugar
2 Tbsp water

Preheat oven to 425 degrees. Poke some holes in your sweet potatoes with a fork. Place them on a small baking sheet, and put them in the oven for 40 minutes. You don’t even have to wait for the oven to preheat.

While your potatoes cook, get everything else ready. Break down your head of cauliflower by removing the core and separating the florets. I like to break the florets down to pretty small pieces because I think they fit in the potato better that way.

On a lined sheet pan, mound your cauliflower pieces in the center. Drizzle with oil, and sprinkle with salt and pepper (follow your heart or use my measurements). Sprinkle with the turmeric and cumin, and toss everything together with a pair of tongs. You can use your hands, but wash them immediately or the turmeric will stain them. Spread the cauliflower out and set aside.

In a small bowl, combine all your peanut sauce ingredients. If you want to add more water for a drippier consistency, you should! Chop your cilantro or basil, and set aside.

After the potatoes have been cooking for 40 minutes, slide in your sheet tray of cauliflower. Roast everything for an additional 20 minutes.

Make sure your potatoes are cooked through. Check them with a fork—the tines should pierce with ease. To assemble, split the potatoes in half, and drizzle with a generous amount of peanut sauce. Fill the potato with half of the cauliflower, drizzle more peanut sauce, and sprinkle with your cilantro. A squeeze of lime over everything is nice, too.

Let me know if you make these!