This delicious satay that is sugar-free and vegetable oil free is packed full of flavour and the satay is beautifully complemented by the sweet potato. Additionally, it is the perfect meal for your luteal phase of your cycle because the healthy carbs will help reduce cravings as you head into your menstrual phase. Choose the unhulled tahini for a nut free, high calcium version.
2 sweet potatoes
1 Tbsp coconut oil
2 cloves of garlic, crushed
1 tsp ginger
400g chicken mince
2 Tbsp tamari
4 Tbsp dark roasted peanut butter or tahini
2 spring onions, thinly sliced
1 chilli, thinly sliced
micro herbs to garnish
Preheat the oven to 200c and line a baking tray. Cook the two potatoes whole, for 90 minutes or until tender and soft when cut with a knife
When there is 20 minutes to go for the potatoes, start making the chicken satay.
Heat the coconut oil in a frying pan and brown the chicken mince. Add the garlic, ginger, tamari and peanut butter or tahini and mix to combine. Allow to simmer on low heat for 10 minutes. If your mince is getting a little bit dry, add a splash of chicken stock or water to help keep the moisture in.
Cut each sweet potato in half and add half the satay sauce to each potato. Garnish each with half the spring onion, half the chilli and half the micro herbs