This recipe was super filling and packed with flavor. The chilis added some great heat, but if you’re not a fan of spice, leave them out. I figure now is the best time to test these box services.

 

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Roasted Sweet Potatoes with Spicy Cashew Sauce & Kraut

Roasted Sweet Potatoes with Spicy Cashew Sauce & Kraut

This recipe was super filling and packed with flavor. The chilis added some great heat, but if you’re not a fan of spice, leave them out. I figure now is the best time to test these box services.
Prep Time 20 mins
Cook Time 25 mins
Total Time 45 mins
Course Dinner
Cuisine American
Servings 4 Servings
Calories 460 kcal

Equipment

  • large skillet
  • blender
  • baking sheet

Ingredients
  

  • 2 ea sweet potatoes
  • 8 oz Swiss chard
  • 2 ea garlic cloves
  • 1/2 cup cup cashews
  • 2 tbsp rice vinegar
  • 2 tsp agave
  • 1 tsp tamari
  • 1 tsp Aleppo pepper
  • 1 ea Thai chile
  • 1 ea lime
  • 4 oz sauerkraut
  • 4 tbsp vegetable oil

Instructions
 

  • Roast the sweet potatoes
    Preheat the oven to 425°F. Halve the sweet potatoes lengthwise and transfer to a baking sheet. Rub the halved sweet potatoes with 2 tsp (4 tsp) vegetable oil, sprinkle with salt and pepper, place cut-side down, and bake until tender, 22 to 26 minutes.
  • Make the spicy cashew sauce
    Peel the garlic. Add peeled garlic, just ⅓ cup (⅔ cup) cashews, rice vinegar, agave, tamari, Aleppo pepper, 2 tbsp (4 tbsp) olive oil, and 3 tbsp (4 tbsp) warm water to a blender. Blend the spicy cashew sauce until smooth. Taste, and add salt as necessary.
  • Prepare the toppings
    Thinly slice the Swiss chard leaves and stems. Halve the lime(s), juice one half (1 lime), and divide the other half (1 lime) into wedges. Thinly slice the Thai chile(s). Place remaining cashews in a large nonstick skillet over medium heat and toast, 3 to 4 minutes. Transfer toasted cashews to a cutting board and roughly chop.
  • Sauté the Swiss chard
    Heat 1 tsp (2 tsp) olive oil in a large nonstick skillet over medium-high heat. Add sliced Swiss chard leaves and stems, and cook until just wilted, 2 to 3 minutes. Remove from heat, and add lime juice and a pinch of salt.
  • Serve
    Divide the sautéed Swiss chard between large plates. Top with roasted sweet potatoes and sauerkraut. Drizzle everything with spicy cashew sauce and sprinkle with chopped cashews and sliced Thai chile. Serve with lime wedges. Tuck in!

Notes

Recipe source via PurpleCarrot
Keyword Plant based, Sweet Potato
Prepare the toppings

Thinly slice the Swiss chard leaves and stems. Halve the lime(s), juice one half (1 lime), and divide the other half (1 lime) into wedges. Thinly slice the Thai chile(s). Place remaining cashews in a large nonstick skillet over medium heat and toast, 3 to 4 minutes. Transfer toasted cashews to a cutting board and roughly chop.

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