Sweet Potato Three Ways
A trio of dinner ideas using up bits and bobs! The key to making these taste good is all in the dressings, as always. It's also about texture and adding a bit of crunch to the format.
This is what I tend to make when I can't be bothered to cook/think much but at the same time, I want it to be healthy and comforting.
Vegan
Each combination is one portion!
Take One: Sriracha
1 baked sweet potato, halved
1/2 avocado
1 jalapeño, thinly sliced
1 radish, thinly sliced
handful chopped coriander
spoon of pickled onions
A squeeze of lime juice
1 tbsp sriracha sauce
Assemble everything on top and squeeze over lime juice and sauce!
Take Two: White Miso
1 baked sweet potato, halved
200g baby spinach, cooked for 30 seconds in boiling water
100g silken tofu, sliced
Handful chopped cashews
1 tsp sesame seeds
sprinkle shichimi seasoning
Dressing:
1 tsp white miso paste
3 tbsp sesame oil
1/2 tsp maple syrup
1 tbsp wine vinegar
1 tbsp soya sauce
A squeeze of lime juice
In a small bowl, mix together all the dressing ingredients. Assemble the rest of the ingredients on top of the potato halves. Spoon over the dressing.
Take Three: Smoked Harissa
1 baked sweet potato, halved
200g cavolo nero, (roasted for 6-7 mins in a 180 C degree oven with some olive oil, salt and pepper)
1 corn on the cob, boiled for 12 mins and corn sliced off
1 tbsp pumpkin seeds
Dressing:
1 tsp harissa paste
2 tbsp extra virgin olive oil
1 tsp pomegranate molasses
2 tbsp white wine vinegar
A squeeze of lemon juice and salt
In a small bowl, mix together all the dressing ingredients. Assemble the rest of the ingredients on top on the potato halves. Spoon over the dressing.