I ate these at Flower Child and knew there would be a copycat out there somewhere. I found one and they were delicious! I at the leftovers with sausages and green beans for lunch, so good!
Red Chili Sweet Potatoes
2 1/2 cup sweet potatoes, cubed and roasted
1/2 cup sesame vinaigrette (recipe below)
4 ounces bok choy, julienned (I skipped this)
Toasted Sesame Seeds
Directions
1. Warm sesame vinaigrette in a large saute pan until it begins to simmer.
2. Add room temperature sweet potatoes, toss to coat and gently simmer until heated through (add water if needed to keep consistency of sauce to heat through sweet potatoes).
3. Add bok choy and sesame seeds.
4. Toss to incorporate and remove from heat.
*4 servings
Sesame Vinaigrette
1/2 cup Seasoned Rice Wine Vinegar
3 tablespoons Sriracha (only do 1 if you don't like it too spicy)
1/3 cup Tamari (or soy sauce)
2 tablespoons Evaporated Cane Sugar
1/2 teaspoon Salt
1/2 teaspoon Sesame Oil
1/2 cup Grapeseed Oil
Directions for Vinaigrette: Combine everything in immersion blender and puree until smooth. Slowly incorporate the oils until smooth and emulsified.
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