Kimchi & Asian Green Topped Sweet Potatoes
with Chili Mayo Drizzle & Cucumber Salad
Cooking time
30 minutes
Servings
2/4
Calories
610 /serving
For a brazen new take on the baked potato, let’s think in full colour. With a little roasting, halved sweet potatoes easily give up their soft, sugary flesh. Each layer of topping has its own flavour to share: sautéed Asian greens for tender-crisp contrast, a dose of sharp fermented kimchi for punch and a drizzle of chili-spiked mayo. Cucumbers kissed with rice vinegar and sweet chili sauce make a snappy side salad.
We will send you:
- 450g Sweet potatoes
- 225g Asian greens (yu choy or gai lan)
- 2 Scallions
- 3 Cucumbers
- 60ml Mayonnaise
- 30ml Rice vinegar
- 33g Organic kimchi
- 45ml Sweet chili sauce
- 12g Mellow Sesame spices (brown sugar, sea salt, white sesame seeds, garlic, ginger, black pepper)
Contains: Eggs, Sesame
You will need:
Large pan
Sheet pan
Oil
Salt & pepper (S&P)
Parchment paper
Total Fat
32 g
Saturated Fat
3 g
Sodium
1720 mg
Total Carb
80 g
Sugars
33 g
Protein
7 g
Fibre
12 g
Preparation
Roast the sweet potatoes
Preheat the oven to 450°F. Halve the sweet potatoes lengthwise. On a lined sheet pan, toss with a drizzle of oil, ⅓ of the spices and S&P. Arrange, cut-sides down, and roast, without flipping, 25 to 30 min., until softened.
Mise en place
Meanwhile, remove the bottom inch of the gai lan stems; roughly chop the leaves and stems. Thinly slice the cucumbers. Thinly slice the scallions, separating the white bottoms and green tops.
Sauté the gai lan
In a large pan, heat a drizzle of oil on medium. Add the gai lan, ½ the white bottoms of the scallions and ½ the remaining spices. Sauté, 2 to 4 min., until softened. Transfer to a bowl.
Make the cucumber salad
Meanwhile, in a medium bowl, combine the cucumbers, vinegar, ⅓ of the chili sauce, and the remaining white bottoms of the scallions and spices.
Make the chili mayo
In a small bowl, combine the mayo, remaining chili sauce and S&P.
Plate your dish
Divide the sweet potatoes and ⅔ of the cucumber salad between your plates. Top the sweet potatoes with the gai lan, kimchi and remaining cucumber salad. Drizzle with the chili mayo. Garnish with the green tops of the scallions. Bon appétit!
