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Roasted Sweet Potatoes with Spicy Cashew Sauce & Kraut
2 or 4 or 6 Serving Dinner

Roasted Sweet Potatoes

with Spicy Cashew Sauce & Kraut

Tags: Gluten-Free, <600 Calories
SERVINGS
2 4
PREP & COOK TIME
35 min
CALORIES
450
FAT
14g
CARBOHYDRATES
78g
PROTEIN
14g

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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 flakes
  8. 8 oz Swiss chard
  9. 1 lime
  10. 1 Thai chile
  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 (cashew)
Tools: Large skillet, Blender, Baking sheet
SERVINGS
2 4
PREP & COOK TIME
35 min
CALORIES
450
FAT
14g
CARBOHYDRATES
78g
PROTEIN
14g

View Full Nutrition Label


Get Recipes Delivered

INSTRUCTIONS

1
Roast the sweet potatoes

Preheat the oven to 425°F. Halve the sweet potatoes lengthwise and transfer to a baking sheet. Drizzle with 2 tsp (4 tsp) vegetable oil, sprinkle with salt and pepper, and toss. 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 flakes, 2 tbsp (4 tbsp) olive oil, and 3 tbsp (6 tbsp) warm water to a blender. Blend the spicy cashew sauce until smooth. Taste, and add salt as necessary. TIP: If you prefer more garlic, add another clove.

3
Prepare the toppings

Thinly slice the Swiss chard leaves and stems. Halve the lime(s), juice one half (1 lime), and cut the other half (1 lime) into wedges. Thinly slice the Thai chile(s). Add remaining cashews to a large nonstick skillet over medium heat and toast, 3 to 4 minutes. Transfer toasted cashews to a cutting board and roughly chop. TIP: Wash your hands and cutting board well after handling the chile(s).

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 with spicy cashew sauce and sprinkle with chopped cashews and sliced Thai chile. Serve with lime wedges. Bon appétit!

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