Sweet Potato Three Ways

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.