|2 servings||calories per servings 420||protein serving 17 g||carbs per serving 52 g||total fat per serving 18 g|
This is plant-based weeknight comfort food at its finest. It’s warm and rich, not heavy or boring – the “butter” is actually miso, which is made from fermented soybean and famous for its satisfying, savory flavor. The addition of mushroom and bitter greens adds even more umami to the dish, while a bright and spicy radish salad balances everything out. Feel free to add either side directly to the sweet potato; they both complement its natural sweetness beautifully.
|Nutrition Facts||/ Per Serving|
|Total Fat||18 g|
|Saturated Fat||2 g|
|Trans Fat||0 g|
|Total Carbohydrates||52 g|
|Dietary Fiber||14 g|
MISE EN PLACE
• Heat oven to 425° F.
• Discard tough mushroom stems. Slice tender stems and caps.
• Thinly slice green onion, keeping white and green parts separate.
• Peel and mince ginger.
• Discard any tough greens stems. Chop greens leaves.
• Slice radishes.
• Place sweet potatoes on baking sheet. Pierce with a fork or knife.
• Roast until fork-tender, about 35 minutes.
When potatoes have roasted 20 minutes:
• Place a sauté pan over medium-high heat. Add 1 teaspoon cooking oil. When oil is hot, add mushrooms and 1/4 teaspoon kosher salt. Cook, stirring occasionally, until mushrooms are browned, 4-5 minutes.
• Reduce heat to medium. Add onion whites and ginger. Cook, stirring, until fragrant, 1-2 minutes.
• Add greens. Cook, stirring, until wilted, 2-3 minutes.
• Add edamame. Reduce heat to low. Cover pan, and cook until edamame is tender, 4-5 minutes. Taste and adjust seasoning as desired.
While edamame cooks:
• In a bowl, whisk together liquid aminos, vinegar and 1 tablespoon olive oil.
• Toss radish and onion greens in dressing.
In a small bowl, mash miso and sesame oil together.
• Divide greens and radishes between 2 plates.
• Split sweet potatoes. Fluff potato with a fork.
• Divide potatoes between plates. Top with miso “butter,” and enjoy!
An Atlanta native, Stella’s introduction to Georgia agriculture was through Riverview farms CSA shortly before she started her culinary career at Woodfire Grill in 2007. A year later she moved to England, where she was fascinated by neighborhood butchers who had been buying game from hunters and hanging meat from small local farms for centuries. Her work at Holeman & Finch and Farmburger connected her to Southern farmers, ranchers and cheesemakers, and she worked to incorporate their products into menus. She remains an advocate for local agriculture and is passionate about making their delicious products approachable for home cooks. When she is not in the kitchen she can be found managing Poncey Highland Community Garden, a nascent permaculture garden in Atlanta.Learn More...