Loaded Murasaki Sweet Potatoes
with Roasted Chickpeas & Miso Butter
Cooking time
30 minutes
Servings
2/4
Calories
700 /serving
Purple outside and pale gold inside, Murasaki sweet potatoes promise something a little different. We carry through on the Japanese theme by loading each tender portion with sesame-spiced roasted chickpeas and unctuous miso butter, plus oven-hot Asian greens on the side.
We will send you:
- 450g Murasaki sweet potatoes
- 14g Cilantro
- 340g Asian greens (yu choy or gai lan)
- 30ml Rice vinegar
- 540ml Chickpeas (canned)
- 20g White miso paste
- 12g Mellow Sesame spices (brown sugar, sea salt, white sesame seeds, garlic, sunflower oil, paprika oleoresin, ginger, black pepper)
Contains: Milk • Sesame • Soy
You will need:
Basting brush
Microwave
Oil
Parchment paper
Salt & pepper (S&P)
Strainer
Whisk
3 or 6 tbsp Butter
2 Sheet pans
Total Fat
29 g
Saturated Fat
12 g
Sodium
1990 mg
Total Carb
95 g
Sugars
19 g
Protein
21 g
Fibre
25 g
Preparation
Microwave the sweet potatoes
- Preheat the oven to 450°F.
- Pierce the sweet potatoes multiple times all over the surface.
- Microwave, 8 min., until beginning to soften.
- Once cool, transfer to a cutting board and halve lengthwise.
Mise en place
- Meanwhile, drain and rinse the chickpeas; pat dry.
- In a medium bowl, combine the chickpeas, a drizzle of oil and the spices.
- Remove the bottom inch of the yu choy stems; roughly chop the leaves and stems.
- Pick the cilantro leaves off the stems.
Roast the chickpeas
- On a lined sheet pan, toss the chickpeas with ½ the vinegar.
- Roast, flipping halfway, 12 to 14 min., until browned and crispy.
Make the miso butter
- Meanwhile, in a small bowl, microwave 3 tbsp butter (double for 4 portions), in 15 sec. increments, until melted.
- Add the miso; whisk well.
Roast the sweet potatoes & yu choy
- On a second lined sheet pan, toss the sweet potatoes with a drizzle of oil and S&P.
- Arrange, cut-sides down, and roast, 8 to 10 min., until partially cooked.
- Brush with the miso butter.
- Add the yu choy and drizzle with remaining vinegar.
- Roast, 8 to 10 min., until tender.
Plate your dish
- Divide the sweet potatoes and yu choy between your plates.
- Top with the chickpeas.
- Garnish with the cilantro. Bon appétit!
