Chinese inspired almond butter roast potatoes recipe with a creamy marinate, with a hint of citrus, spice and sweetness all in an easy to make in an hour dish.
This might sound like a totally random recipe, and when you read the recipe for the marinade you’ll probably end up thinking this is something that should be added to tofu or meat. You’re not completely wrong, but as someone who doesn’t eat meat or meat substitutes ever and only eats tofu about once every 18 months, I was thinking about what else can be easily marinated and served this way. The humble potato came through for me once again. This recipe is deliciously hearty, extremely simple to put together, and possibly a new way to try one of the earth’s greatest foods.
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Nutritional Information
The following information is for the potatoes with the marinate as shown below, not including your choice of vegetables to serve with it.
Each serving of this recipe contains 9g of protein, and 6.2g of fibre. In terms of vitamins and minerals, each serving contains a huge 98% of your daily vitamin C, 40% of your daily B6, 20% of the RDA of both B2 and B3, and a third of your daily potassium.
Substitutions
This would make the perfect weeknight meal when you’re craving something hearty yet healthy. It’s extremely customizable: Sub peanut butter for almond butter, add in some baked tofu with your potatoes or some haricot beans with your vegetables for extra protein, and use whatever seasonal vegetables you have on hand.
For this recipe, you want a nut butter that’s ideally ever so slightly runny rather than extremely thick nut butter. As a reference, I used the Pip & Nut almond butter for mine.
Storage and keep
Best when fresh, leftovers aren’t highly recommended. But, if you do have some you’d like to use up later, store leftovers in the refrigerator for up to 3 days. Reheat in a pan or in the microwave until hot.
Almond Butter Roast Potatoes Recipe
Deliciously creamy Chinese inspired almond butter potatoes in a tamari and lemon dressing, with a hint of sweetness.
This recipe is gluten free, dairy free and vegan. It does contain nuts and soy.
Almond Butter Potatoes Recipe
Ingredients
- 500 g raw potato cubed
- Salt and pepper
- Fry spray
- 1 tbsp sesame oil
- 2 tbsp tamari
- 1 Tbsp maple syrup
- 1 Tbsp almond butter or sub peanut butter
- Juice of one lemon
- 1 tsp chilli flakes
- A side of your choice of stir fry vegetables.
Instructions
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Preheat oven to 190°c and line a roasting dish with greaseproof paper.
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Once oven is preheated, arrange your potatoes on the lined baking sheet in an even layer, toss with the salt and pepper and bake for 40-45 minutes or until cooked and slightly crispy on the edges.
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In the meantime, to a small mixing bowl/ dish, add the sesame oil, tamari, maple syrup, almond butter, lemon juice, and chili flakes Whisk to combine. Then taste and adjust flavour as needed for your preferences, adding more almond butter for creaminess / nuttiness, tamari for saltiness, lemon juice for acidity, or chili for heat. Set aside.
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Add about half of the marinade to your potatoes, stir in and toss to thoroughly combine. Then return to the oven for approximately 5-10 minutes.
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To a wok, add a few sprays of fry spray and your vegetables of choice, along with 2-3 Tbsp of the marinade. Cook for about 4-5 minutes or until your vegetables are slightly tender. Then add remaining marinade. Cook for an additional 1-2 minutes, stirring frequently. Then remove from heat.
Serve and enjoy!
Which vegetables would you opt to serve yours with?
Until tomorrow,
Sophie
Nice recipe ❤
That looks great and delicious. 🙂
♡ ☯ ☮ P&P style ☮ ☯ ♡