Sweet Potato Satay Skewers on Cilantro Rice

Ingredients

• 150 g jasmine rice
• Salt
• 800 g small sweet potatoes (4 small sweet potatoes)
• 3 tbsp olive oil
• 1 tbsp liquid honey
• 2 red onions
• 2 tbsp sweet chili sauce
• 15 g sesame seeds (1 tbsp)
• 2 pinch cinnamon powder
• 200 ml orange juice
• 45 g peanut butter (3 tbsp)
• 30 g tamarind paste (2 tbsp)
• 2 tbsp Soy sauce
• 5 g sambal oelek (1 tsp)
• 20 g cilantro (1 bunch)
• 50 ml Vegetable broth

Instructions

1. 1.

   Cook rice in 2.5 times the amount of boiling salted water according to package instructions for about 35 minutes.

2. 2.

   Meanwhile peel sweet potatoes and cut into roughly 3 x 3 cm cubes. Toss with 2 tbsp oil, honey and a pinch of salt, spread on a parchment-lined baking sheet and bake at 180 °C (160 °C fan; gas: level 2–3) for about 10–15 minutes until the potatoes still have some bite. Remove from oven and let cool for 5 minutes.

3. 3.

   During this time peel onions, halve them and cut into individual pieces. Alternate threading sweet potato cubes and onion halves onto wooden skewers.

4. 4.

   For the skewers heat chili sauce, sesame seeds, cinnamon and 150 ml orange juice in a large pan. Add the skewers and glaze by turning over on medium heat for 1–2 minutes. Roast skewers at 180 °C (160 °C fan; gas: level 2–3) for 5–8 minutes until they shine and onions are soft.

5. 5.

   Meanwhile, for the peanut sauce heat remaining orange juice in a small pot. Add peanut butter, tamarind paste, soy sauce, sambal oelek and 1–2 tbsp water, stir and simmer for 2–3 minutes over low heat.

6. 6.

   For the rice wash cilantro and pat dry. With remaining oil, vegetable broth and 2 pinches of salt blend in a food processor into a green paste. Mix rice with the cilantro paste and serve with skewers and sauce.