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Hot kimchi asian greentopped sweet potatoes - Extra large standard

Hot Kimchi & Asian Green Topped Sweet Potatoes

with Chili Mayo Drizzle & Cucumber Salad

570 cals

30 mins

Description

For a bold 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 and spicy kimchi for punch, and a drizzle of chili-spiked mayo. Cucumbers kissed with rice vinegar and sweet chili sauce make a snappy side salad.

Contains:

Eggs, Sesame

Ingredients

for 2 servings

(Double for 4 portions)

  • 450g Sweet potatoes

  • 225g Asian greens (yu choy or gai lan)

  • 2 Scallions

  • 3 Cucumbers

  • 60ml Mayonnaise

  • 30ml Rice vinegar

  • 66g Organic kimchi

  • 45ml Sweet chili sauce

  • 12g Mellow Sesame spices (brown sugar, sea salt, white sesame seeds, garlic, ginger, black pepper)

Nutrition

Total fat

27g

Saturated Fat

3g

Sodium

1770mg

Total carbs

82g

Sugar

34g

Protein

7g

Fibres

14g

Recipe Instructions

Hot Kimchi & Asian Green Topped Sweet Potatoes - Step #1 Roast the sweet potatoes
Step 1: 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.
Hot Kimchi & Asian Green Topped Sweet Potatoes - Step #2 Mise en place
Step 2: 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.
Hot Kimchi & Asian Green Topped Sweet Potatoes - Step #3 Sauté the gai lan
Step 3: 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.
Hot Kimchi & Asian Green Topped Sweet Potatoes - Step #4 Make the cucumber salad
Step 4: 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.
Hot Kimchi & Asian Green Topped Sweet Potatoes - Step #5 Make the chili mayo
Step 5: Make the chili mayo
In a small bowl, combine the mayo, remaining chili sauce and S&P.
Hot Kimchi & Asian Green Topped Sweet Potatoes - Step #6 Plate your dish
Step 6: 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!