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PlantPlate.com is here to provide the recipes, information, and practical advice needed to follow a healthy plant-based diet. Whether you're interested in improving your health, losing weight, or eating more sustainably, a whole foods plant-based diet may be the perfect solution for you.

My name's Emma, and I started PlantPlate in 2013 with the help of my husband Scott, a web developer and fellow plantivore. I’m a certified Plant-Based Nutritionist who loves to cook, and I've followed a plant-based diet for over a decade. Having lived in various locations throughout the world - sometimes on a shoestring budget, and often with irregular and demanding work schedules - I’ve had to constantly adapt my diet in order to make it work. It’s taught me a lot, and it’s motivated me to show others just how accessible and enjoyable this way of eating can be.

The recipes featured on PlantPlate are based on minimally processed plant foods, including fruits, vegetables, whole grains and legumes. They're free from all animal products, processed oils and refined carbohydrates, and are made with simple and affordable ingredients. Our articles are aimed at providing you with plant-based know-how when it comes to shopping, cooking, nutrition and day-to-day living. We have answers to common questions and share practical knowledge that we have acquired through experience. Finally, the resources section contains links to books, DVDs, and video presentations from some of the world's leading experts on plant-based nutrition. It is our hope that these resources will help you to fully understand and evaluate the health benefits of this wonderful way of eating.

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Chickpea and Sweet Potato Satay

Our quick-fix version of an Asian-style favorite harmoniously combines sweet, salty, spicy and sour flavors with protein-packed chickpeas and vibrant vegetables.

Prep Time: 20 Minutes
Cook Time: 20 Minutes
Yield: Serves 4


This dish can be served on its own (because it's so yummy) or on a bed of steamed grains, such as brown rice.

For those with peanut allergies: You can use alternative nut or seed butters in this recipe and achieve equally delicious results- sunflower seed butter and cashew butters in particular will work well.


  • 1/2 cup water
  • 1 medium brown onion, sliced
  • 2 cloves garlic, peeled and crushed
  • 2 tbsp. grated fresh ginger
  • 1.2kg (42 oz.) sweet potatoes, peeled and cut into inch-thick pieces
  • 2 red bell peppers, sliced
  • 5 celery stalks, sliced
  • 2 x 15 oz. (425g) cans of chickpeas (no-sat-added), drained and rinsed
  • 4 tbsp. chopped fresh coriander (cilantro)

For the Satay Sauce:

  • 3 tbsp. natural, crunchy peanut butter (no added oil or sugar)
  • 1 tbsp. salt-reduced soy sauce
  • 1 tbsp. rice vinegar
  • 1 tbsp. lime juice
  • 2 tsp. pure maple syrup (or rice syrup)
  • 1 tsp. red pepper flakes
  • 1/2 tsp ground coriander
  • 4 tbsp. water


  1. Combine all ingredients for the satay sauce in a bowl and whisk to combine. Set aside.
  2. Heat a large fry-pan or wok, add the 1/2 cup of water, onion, garlic and ginger; cook, stirring, for 3-4 minutes. Add the sweet potato and cook for a further 12 minutes, adding more water as necessary to prevent sticking. Add the bell pepper and celery and cook for 3-4 minutes, until slightly softened.
  3. Add the chickpeas and satay sauce, and cook at a high heat for about a minute, until the sauce thickens. Remove from the heat and serve immediately, sprinkled with fresh coriander.