Warm Sweet Potato & Shiitake Salad

with Orange & Spicy Peanut Dressing

dinner

Sweet Potato Shiitake Mushroom Root Vegetables Orange Nuts Lime Jalapeño Hearty Vegetables Fruit Coconut Cilantro Cabbage Almonds Salad Dinner Thai Soy-Free Gluten-Free <600 Calories Quick and Easy
SERVINGS
2
PREP & COOK TIME
30 min
CALORIES
420
FAT
18g
CARBOHYDRATES
58g
PROTEIN
11g

MAIN INGREDIENTS

  1. 1 sweet potato
  2. 6 oz shiitake mushrooms
  3. 1 orange
  4. 1 jalapeño
  5. 1 lime
  6. 1 tbsp sesame oil
  7. ¼ oz fresh cilantro
  8. 6 oz shredded red cabbage
  9. ¼ cup sliced almonds
  10. ¼ cup spicy peanut sauce
  11. 2 tsp vegetable oil*
  12. Salt and pepper*
  13. *Not included
  14. For full ingredient list, see Nutrition
Allergens: peanut, tree nut (almond, coconut)
Nutrition

TOOLS

  • Large nonstick skillet
  • Baking sheet

INSTRUCTIONS

1
Roast the sweet potato

Preheat the oven to 425°F. Cut the sweet potato into 1 inch cubes, place on a baking sheet, and toss with 2 tsp vegetable oil and a pinch of salt and pepper. Roast the diced sweet potato until tender and slightly browned, 20 to 25 minutes.

2
Prepare the produce

Remove the shiitake mushrooms stems and thinly slice the caps. Peel the orange and cut into wedges. Thinly slice the jalapeño. Halve and juice the lime.

3
Cook the shiitakes

Heat just 2 tsp sesame oil in a large nonstick skillet over high heat. Add sliced shiitake mushrooms and a pinch of salt. Cook, tossing occasionally, until browned and crispy, 3 to 5 minutes.

4
Finishing touches

Add the roasted sweet potatoes, crispy shiitake mushrooms, cilantro leaves and stems, orange wedges, sliced jalapeño, just half the lime juice, remaining sesame oil, red cabbage, and almonds to a large bowl, and toss. Taste, and add salt and pepper as necessary.

5
Serve

Add the remaining lime juice and spicy peanut sauce to a small bowl and whisk until smooth. Divide the warm sweet potato and shiitake salad between plates. Drizzle with spicy peanut dressing. Enjoy!