A tangy soy-lime drizzle is the perfect topping for a baked sweet potato. That's a fact.
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Serves
2
Sweet Potatoes
Oyster Mushrooms
Drained Cooked Chickpeas
Spinach
Olive Oil
FOR THE DRIZZLE:
Lime
Tahini
Soy Sauce
Maple Syrup
Cold Water
FOR THE TOPPINGS:
Black And White Sesame Seed
Fresh Herbs
Crispy Chilli Oil
Pickled Red Onion
Serves
2
Sweet Potatoes
Oyster Mushrooms
Drained Cooked Chickpeas
Spinach
Olive Oil
FOR THE DRIZZLE:
Lime
Tahini
Soy Sauce
Maple Syrup
Cold Water
FOR THE TOPPINGS:
Black And White Sesame Seed
Fresh Herbs
Crispy Chilli Oil
Pickled Red Onion
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Step 1.
To make this a speedy recipe, you can cook the sweet potatoes in the microwave. Wash the sweet potatoes and poke them all over with a fork. Wrap the potatoes in wet kitchen paper and place in a microwave-safe bowl or plate. Microwave the sweet potatoes for 10-12 mins, until a knife pierces through very easily. Keep cooking and checking at 5 min intervals.
Step 2.
Meanwhile, make the filling. Tear or cut the mushrooms into bite-sized pieces. Add a little drizzle of olive oil to a large frying pan, then add the mushrooms and a pinch of salt. Cook, stirring occasionally, over a medium heat for about 8 mins.
Step 3.
Drain the chickpeas and add these to the pan, along with the spinach. Add a drizzle of soy sauce if you like and cook for 5 mins until the spinach has wilted and the mushrooms are caramelised.
Step 4.
To make the soy tahini drizzle, juice the lime into a small bowl. Add the remaining ingredients and whisk together until smooth.
Step 5.
To serve, slice the sweet potatoes open and mash them down slightly with a fork. Season with salt and pepper before loading with the mushroom chickpea filling. Drizzle over plenty of tahini sauce and top with your chosen toppings.
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