Thai Peanut Sweet Potato Cabbage Cups

Thai Peanut Sweet Potato Cabbage Cups

This meal reminds me of the heart of the farm season when we forgo all traditional corn/flour tortillas and stuff all of our veggies into a sturdy green (collards, chard, lettuce, etc.) for a "burrito" or "taco" kind of meal. Ever since winter arrived we haven't been doing that nearly enough and I'm so glad we broke the dry spell and whipped up these cabbage cups. These guys are great because you can easily wrap them up like a burrito and dip them into the peanut sauce (which is how Taylor prefers to eat them) while I like to drizzle the sauce on top and use the cabbage as an edible bowl. You really can't go wrong! I love meals like this because they feel special yet they're easy to prepare and look stunning on the kitchen table. As we gear up for a really busy month ahead on the farm I'm keeping meals like this in mind so we can continue to eat really well even when the days are jam packed with farm chores and we're spending less time in the kitchen.  If all goes well and we continue to nourish our bodies with good food we'll hopefully feel stronger and need less coffee.  If we can be more productive than Henry I think our future is bright. (lazy farm dog!) These protein packed, crunchy salad cups are perfect for a quick weeknight dinner. The sweetness from the potatoes balances the kick from the peanut sauce.  This light meal was definitely a highlight on a particularly dreary evening here at Tumbleweed Farm. I hope wherever you all are that you enjoy this tasty meal as much as we do. Bon appétit!

Thai Peanut Sweet Potato Cabbage Cups

Prep Time: 15 minutes
Cook Time: 25 minutes
Serves: 4

Ingredients

Roasted Sweet Potatoes:
  • 2 medium sized sweet potatoes, scrubbed and cut into 1/2 inch cubes
  • 2 Tablespoons grapeseed oil (or oil of choice)
  • salt and pepper
Thai Peanut Sauce:
  • 1/3 cup creamy peanut butter
  • 2 cloves of garlic, minced
  • 2 teaspoons fresh ginger, minced
  • 2 Tablespoons rice wine vinegar
  • 1 Tablespoon fresh lime juice
  • 2 Tablespoons reduced sodium tamari (or soy) sauce
  • 2 Tablespoons pure maple syrup (or honey)
  • 1 teaspoon red curry paste
  • 2 teaspoons toasted sesame oil
  • water to thin (if necessary)
  • pinch of crushed red pepper flakes (optional)
Cabbage + Salad Ingredients:
  • 1 small head of green cabbage
  • 1 cup purple cabbage, finely chopped
  • 1 cup cilantro, finely chopped
  • 4 medium sized radishes, thinly sliced
  • 1 cup cooked edemame
  • 1 cup roasted peanuts
  • 1 jalapeño pepper, seeded and diced (optional)
  • 1 avocado, cut into small cubes (optional)

Preparation

  1. Preheat the oven to 425F. Toss the sweet potatoes with the oil, salt and pepper. Place on a prepared baking sheet and roast in the oven until lightly browned and tender. 18-25 minutes. Toss halfway through cooking.
  2. Whisk together all the ingredients for the peanut sauce. This works great with an immersion blender or small food processor. If the sauce is too thick add water (1 Tablespoon at a time) until you reach the desired consistency. Taste test and adjust seasonings if need be.
  3. Slice off the thick stem and bottom 1/2 inch of the green cabbage. Carefully pull off each leaf. Stack the leaves and set aside.
  4. In a large bowl combine the chopped veggies, cooked edemame and optional avocado. Toss until evenly mixed.
  5. Assemble by dividing the chopped veggies and roasted sweet potatoes among the cabbage cups. Drizzle with peanut sauce and enjoy.

Notes

*Use this recipe as a guide. *Adjust measurements and ingredients as necessary. *Always taste test as you go. *The peanut sauce will keep well in an airtight container in the fridge for up to 7 days.

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