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Roasted Sweet Potatoes

with Spicy Cashew Sauce & Kraut

dinner

Spring Recipes Summer Recipes Gluten-Free Dinner Chef's Choice Fusion
SERVINGS
2 4
PREP & COOK TIME
45 min
CALORIES
460
FAT
14g
CARBOHYDRATES
80g
PROTEIN
14g

MAIN INGREDIENTS

  1. 2 sweet potatoes
  2. 2 garlic cloves
  3. ½ cup cashews
  4. 2 tbsp rice vinegar
  5. 2 tsp agave
  6. 1 tsp tamari
  7. 1 tsp Aleppo pepper
  8. 8 oz Swiss chard
  9. 1 Thai chile
  10. 1 lime
  11. 4 oz sauerkraut
  12. 2 tsp (4 tsp) vegetable oil*
  13. 2 tbsp + 1 tsp (4 tbsp + 2 tsp) olive oil*
  14. Salt and pepper*
  15. *Not Included
  16. For full ingredient list, see Nutrition
  17. Directions for 4 servings indicated in parentheses
Allergens: soy, tree nut
Nutrition

TOOLS

  • Large skillet
  • Blender
  • Baking sheet

INSTRUCTIONS

1
Roast the sweet potatoes

Preheat the oven to 425°F. Halve the sweet potatoes lengthwise and transfer to a baking sheet. Rub the halved sweet potatoes with 2 tsp (4 tsp) vegetable oil, sprinkle with salt and pepper, place cut-side down, and bake until tender, 22 to 26 minutes.

2
Make the spicy cashew sauce

Peel the garlic. Add peeled garlic, just ⅓ cup (⅔ cup) cashews, rice vinegar, agave, tamari, Aleppo pepper, 2 tbsp (4 tbsp) olive oil, and 3 tbsp (4 tbsp) warm water to a blender. Blend the spicy cashew sauce until smooth. Taste, and add salt as necessary.

3
Prepare the toppings

Thinly slice the Swiss chard leaves and stems. Halve the lime(s), juice one half (1 lime), and divide the other half (1 lime) into wedges. Thinly slice the Thai chile(s). Place remaining cashews in a large nonstick skillet over medium heat and toast, 3 to 4 minutes. Transfer toasted cashews to a cutting board and roughly chop.

4
Sauté the Swiss chard

Heat 1 tsp (2 tsp) olive oil in a large nonstick skillet over medium-high heat. Add sliced Swiss chard leaves and stems, and cook until just wilted, 2 to 3 minutes. Remove from heat, and add lime juice and a pinch of salt.

5
Serve

Divide the sautéed Swiss chard between large plates. Top with roasted sweet potatoes and sauerkraut. Drizzle everything with spicy cashew sauce and sprinkle with chopped cashews and sliced Thai chile. Serve with lime wedges. Tuck in!