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

Roasted Sweet Potatoes

with Spicy Cashew Sauce & Kraut

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SERVINGS
2 4
PREP & COOK TIME
45 min
CALORIES
450
FAT
13g
CARBOHYDRATES
77g
PROTEIN
14g

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INGREDIENTS

  1. 2 sweet potatoes, halved lengthwise
  2. 2 garlic cloves, peeled
  3. ½ cup cashews (divided)
  4. 2 tbsp rice vinegar
  5. 2 tsp agave
  6. 1 tsp tamari
  7. 1 tsp Aleppo pepper flakes
  8. 8 oz Swiss chard, leaves and stems thinly sliced
  9. 1 lime, one half juiced, one half cut into wedges (divided)
  10. 4 oz sauerkraut
  11. 1 Thai chile, thinly sliced
  12. 2 tsp vegetable oil*
  13. 2 tbsp + 1 tsp olive oil*
  14. Salt and pepper*
  15. *Not Included
  16. Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
  17. For full ingredient list, see Nutrition.
Allergens: soy, tree nut (cashew)
Tools: Baking sheet, Blender, Large skillet
SERVINGS
2 4
PREP & COOK TIME
45 min
CALORIES
450
FAT
13g
CARBOHYDRATES
77g
PROTEIN
14g

View Full Nutrition Label


Get Recipes Delivered

INSTRUCTIONS

1
Roast the sweet potatoes

Preheat the oven to 425°F. Add sweet potatoes, 2 tsp vegetable oil, and a pinch of salt and pepper to a baking sheet, and toss. Arrange potatoes cut side down and bake until tender, 22 to 26 minutes. (4-serving meal: use 4 tsp vegetable oil)

2
Make the spicy cashew sauce

Add garlic, just ⅓ cup cashews, rice vinegar, agave, tamari, Aleppo pepper flakes, 2 tbsp olive oil, and 3 tbsp warm water to a blender. Blend the spicy cashew sauce until smooth. Taste, and add salt as necessary. (4-serving meal: use ⅔ cup cashews, 4 tbsp olive oil, 6 tbsp warm water) TIP: If you prefer more garlic, add another clove.

3
Prepare the nuts

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.

4
Sauté the Swiss chard

Heat 1 tsp olive oil in a large nonstick skillet over medium-high heat. Add Swiss chard and cook until just wilted, 2 to 3 minutes. Remove from heat and add lime juice and a pinch of salt. (4-serving meal: use 2 tsp olive oil)

5
Serve

Divide the sautéed Swiss chard between plates. Top with sweet potatoes and sauerkraut. Drizzle with spicy cashew sauce and sprinkle with chopped cashews and Thai chile. Serve with lime wedges. Bon appétit! TIP: Wash your hands and cutting board well after handling the chile.

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