Sweet Potato Chaat

Dice the sweet potato, leaving the peel on. Add it to a saucepan, cover with 1 inch of water, and bring to a boil. Cook until fork tender, about 10 to 15 minutes, and drain.

To another small saucepan, add the sprouted mung beans and a pinch of salt. Cover with an inch of water, bring to a boil, and reduce heat to low. Simmer mung beans until tender, about 15 to 20 minutes, and drain.

Peel and mince the onion. Grate the ginger. Chop the cilantro leaves and tender stems. Trim, deseed, and mince the serrano pepper. To a medium bowl, add the ginger, cilantro, onion and as much of the serrano pepper as you’d like, and toss to combine. Season cilantro-chile salad with salt.

In a small bowl, combine the vegan yogurt with the garam masala, juice from half the lime, and a pinch of salt. Stir the masala yogurt to combine. Cut the remaining lime half into wedges.

Place a large nonstick skillet over medium-high heat and add 1 tbsp vegetable oil. Once hot, add the drained sweet potatoes and cook, stirring occasionally, until browned in places, about 4 to 5 minutes. Add the tamarind paste and half of the cilantro-chile salad, and stir. Cook, stirring often, an additional 2 minutes. Stir in the puffed rice and season chaat with salt.

To serve, place the baby spinach in large bowls. Top with the sprouted mung beans, sweet potato chaat, and masala yogurt. Serve with remaining cilantro-chile salad and lime wedges. Enjoy!