Kimchi & Asian Green Topped Sweet Potatoes
with Chili Mayo Drizzle
Cooking time
30 minutes
Servings
2/4
Calories
590 /serving
For a hearty take on the baked potato, you want sweet and colourful. The toppings pile on the flavour, from sautéed Asian greens to sharp kimchi for punch to chili-spiked mayo. Cucumbers kissed with rice vinegar and sweet chili create a sassy side salad.
We will send you:
- 450g Sweet potatoes
- 1 Scallion
- 2 Cucumbers
- 225g Asian greens (yu choy or gai lan)
- 66g Organic kimchi
- 30ml Sweet chili sauce
- 30ml Rice vinegar
- 60ml Mayonnaise
- 12g Mellow Sesame spices (brown sugar, sea salt, white sesame, garlic, canola oil, ginger, paprika flavour, black pepper, cellulose)
Contains: Eggs • Sesame
You will need:
Large pan
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Total Fat
32 g
Saturated Fat
3 g
Sodium
1280 mg
Total Carb
72 g
Sugars
23 g
Protein
7 g
Fibre
15 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 crosswise.
- Thinly slice the scallion crosswise, separating the white bottom and green top.
Sauté the gai lan
- In a large pan, heat a drizzle of oil on medium.
- Add the gai lan, ½ the white bottom of the scallion and ½ the remaining spices.
- Sauté, 2 to 4 min., until softened.
Make the cucumber salad
- Meanwhile, in a medium bowl, combine the cucumbers, vinegar, ⅓ of the chili sauce, and the remaining white bottom of the scallion 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 top of the scallion. Bon appétit!
