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All. The. Texture. You'll love how this stir-fry comes together in less time than it takes to order and pick up take-out. I quick-steamed the sweet potato and broccoli while making the rice. And I did use instant rice cooked in beef broth, but you can use chicken or vegetable broth. (Too, if you have leftover cooked rice to use up or prefer making long-form rice, start with the rice so that it ends up finished once you are done with the veg.)

The sweet potatoes and broccoli, once just fork-tender, get a coating in simple peanut sauce which bends slightly to the sweet, and it's all spooned over the hot rice. At this point, I add my Panko gremolata over the top and chopped peanuts.

This recipe I want to eat whenever I'm craving Asian food and want a meatless meal--but with that, if you need more protein by way of meat, add cooked chicken to the veggies and make a little extra peanut sauce.

Feel free to substitute Coconut Aminos for the soy sauce if you are soy-free, or Tamari if you are gluten-free.

Notes: Peanuts are roasted, "sweet and spicy" flavored.


Ingredients: 2 cups instant brown rice, 2 cups beef broth, one large sweet potato, 3 cups broccoli florets, sea salt, 1/2 cup creamy peanut butter, 2 tbsp. low-sodium soy sauce, 1 tbsp. honey (or maple syrup), 2 tsp. toasted sesame oil 1-2 tsp. rice vinegar, 1/4 cup water, 1/4 cup chopped peanuts. For the Panko Gremolata: 1/4 cup Panko crumbs, 1 tbsp. garlic infused olive oil, 2 tbsp. minced broccoli stems, 1 tsp. lime zest.

Serves 3-4.

1. Peel the sweet potato. Quarter lengthwise, then slice into bite-sized pieces. Place the potato into a skillet with 1/4 cup water and a pinch of sea salt. Bring to a simmer, then cover to steam for 5 minutes. Add broccoli to the skillet with another pinch of sea salt. Add a tablespoon or so of water if needed, cover, and continue steaming until potatoes and broccoli are just tender-crisp. Remove from heat and drain.

2. Bring the beef broth to a boil in a saucepan. Add the instant rice, cover, and remove from heat for about 5 minutes, until broth is absorbed. Set aside.

3. Make the peanut sauce by heating the peanut butter in a small bowl on 50% power in the microwave for 30-45 seconds, until melted. Whisk in the soy sauce, honey, toasted sesame oil, and rice vinegar. Use 1/4 cup of water to thin to a thick but pouring consistency. Taste. Add a touch more soy sauce or honey, depending on your preference.

4. Pour most of the peanut sauce over the potato and broccoli, then place the skillet back on the still-warm burner.

5. Make the gremolata by heating the toasted sesame oil, Panko crumbs, and broccoli stems over medium-high heat in a small pan. Watch closely! Panko will go from light to burned quickly. Remove from heat when crumbs are toasted to a golden color. Stir in the lime zest.

6. To serve, spoon the veggies in peanut sauce over the rice, and top with Panko gremolata and chopped peanuts. Keep extra peanut sauce and chili flakes, if you like, on the side.

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