Ingredients

• 1 large sweet potato
• 1 (15-ounce) can chickpeas, drained and rinsed
• 3/4 cup gluten-free rolled oats, processed into a coarse flour
• 1/2 cup cilantro, finely chopped
• 1/2 cup roasted and salted peanuts, finely chopped
• 6 tablespoons smooth peanut butter (or almond or sunflower seed butter)
• 1/4 cup fresh basil leaves, finely chopped
• 2 tablespoons ground flax + 3 tbsp water, mixed in bowl
• 3 large garlic cloves, minced
• 1 tablespoon low-sodium tamari (or coconut aminos for soy-free option)
• 1-2 tablespoons water, as needed
• 2 teaspoons finely grated ginger
• 1/2 tablespoon sesame seed oil
• 1 teaspoon fresh lime juice
• 1 teaspoon ground coriander
• 1 teaspoon fine grain sea salt, or to taste
• 1/2 tablespoon pure maple syrup (or other sweetener)
• Freshly ground black pepper, to taste
• 1/8 teaspoon cayenne pepper