Warm Sweet Potato & Shiitake Salad

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.

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.

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.

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.

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!