Peanut Satay Sweet Potato with Courgette — a plant-based Other recipe by BOSH!
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Peanut Satay Sweet Potato with Courgette

This one genuinely makes us so happy. There's something about a proper satay sauce that just hits differently, and loading it over a soft, caramelised sweet potato with crispy tofu and fresh courgette ribbons is one of those combinations we keep coming back to again and again. The peanut sauce is rich and nutty with a little lime zing cutting through it, and the courgette ribbons add this lovely lightness that stops it feeling too heavy. It's the kind of meal that looks impressive but is actually pretty straightforward, which is basically our favourite kind of cooking. If you've got 50 minutes tonight, make this. You won't regret it.

Cook: 50 min
Serves 2

Before You Start

  • Preheat oven to 200°C
  • Large baking tray
  • Fork
  • Small bowl
  • Whisk
  • Large frying pan
  • Vegetable peeler

Ingredients

  • 4 sweet potatoes
  • 2 tbsp olive oil
  • salt
  • 2 tbsp vegetable oil
  • 250g firm tofu
  • 1 lime
  • ½ tbsp maple syrup
  • 1 ½ tbsp soy sauce
  • 1 tbsp curry powder
  • 3 tbsp peanut butter
  • 400ml can of coconut milk
  • 1 lime
  • 1 courgette
  • 2 tbsp roasted peanuts
  • 2 tbsp chilli oil

Method

1

Roast the potatoes

  • Use a fork to pierce the sweet potatoes and place on the baking tray
  • Drizzle the olive oil over the sweet potatoes and season with salt
  • Rub it into the skins then roast for 40-45 minutes until soft and tender
2

Prep the veg

  • Cut the tofu into 1cm cubes
  • Juice the lime
  • Peel the courgette into ribbons
3

Cook the tofu

  • Heat a large frying pan over medium heat with the vegetable oil
  • Add the tofu and fry, turning regularly until golden brown on all sides
4

Make the sauce

  • Mix half the lime juice, maple syrup, soy sauce, curry powder and peanut butter in a small bowl
  • Whisk in the coconut milk then pour into the pan
  • Bring to a simmer and reduce for 5 minutes to thicken
5

Finish and serve

  • Place the courgette in a bowl with a pinch of salt and the remaining lime juice, gently toss the ribbons to soften
  • Divide the potatoes between two plates and slice them

Tips & Variations

  • Swap the tofu: We love this with crispy tofu but if tofu's not your thing, chickpeas work brilliantly here. Just toss them in the same seasoning and fry until golden.
  • Get the satay right: If your peanut sauce feels too thick, add a splash of warm water a little at a time until it's pourable but still coats the back of a spoon.
  • Make it spicier: Henry always adds a pinch of chilli flakes to the satay sauce for a bit of extra heat. If you like things with a kick, don't hold back.

Why This Works

The trick here is roasting the sweet potatoes long enough that the insides go really soft and almost creamy, because that's what makes the satay sauce cling to every bite rather than just sitting on top. We find that peeling the courgette into ribbons rather than chopping it keeps a bit of freshness and texture in the dish, which balances the richness of the peanut sauce beautifully. Trust us on this one, the lime juice at the end is non-negotiable. It lifts the whole thing.