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Sweet potato

Miso Sweet Potato w/ Coconut Rice

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Is so incredibly addicting and satisfying, which is crazy! It’s just like miso black cod or anything sticky and sweet, just that it covers sweet potatoes. Plus, there is a curry vibe because we have some steamed coconut rice, aka rice boiled in coconut milk. Place both of these things in a bowl, sprinkle some nuts, and you will never wanna order takeout ever again.

No, I am serious, it really is good. I absolutely love miso, like a lot. I have always liked it, but then I went to a restaurant over Christmas break and had that black miso yuzu cod, and let me tell you, this was out of this world. So. Fricking. Good. I tried marking something similar to the miso at home for the sweet potatoes and I have to say that it did not turn out terribly, no definitely not. Although it is not quite the same, because I don’t know how the chef there made it, this was incredible, it is super delicious!

So before you ask yourself ‘what even is miso?’ I am going to give you a little information. Miso actually is a fermented soy pasta. You can buy it at most super markets or Asian markets. It is available in black and white. For this recipe, I used the black miso paste, but I am sure that the white one will work as well. Miso is mostly eaten in Japan, where also the popular miso soup is from. So, in this recipe we are using the same miso as in the soup, but prepare it differently.

To make the miso glazed sweet potatoes, we do not need a lot of things. Sweet potatoes, of course, cut into slices, some miso pasta, soy sauce, some sriracha or hot sauce, rice wine vinegar, agave or honey, a little lime juice, and if not vegan some fish sauce. This adds an extra touch but is not necessary. We combine all the ingredients for the sauce in a bowl and let the sweet potatoes marinate in there for about 30min-1h. If you do not have that time, then leave it out but I would still recommend you to do it. Once they are marinated, we grill them on a grill or you can also pan-fry them or even bake in the oven. Just do whatever sounds best to you.

So we have the main star of the show but we still need something to serve it with. And this something is coconut rice. Honestly, this is life changing. This coconut rice goes so incredibly well with anything, be it curry, stir fry, just some steamed vegetables or some chicken skewers. Anything Asian is perfect to be served with this. We make this rice by simply adding it to a pot. Next we add a mixture out of coconut milk and water and a generous pinch of salt. Bring it to a boil, reduce to very low heat and let simmer for about 10 minutes. Here you go, super easy but so much flavor. Honestly you will never skip this when making your next curry.

For serving, I like to put everything in a bowl, sprinkle with some cashews or peanuts, some fresh cilantro, some shredded coconut, and a lime wedge for decoration. This dish honestly is super good, and a great weeknight dinner. You can also meal prep it very well. For example make the sweet potatoes ahead of time and add them to salads or stir frys throughout the week.

I hope that you like this recipe and will enjoy making it!

Love Katie || Une Petite Cuisiniere

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Miso Sweet Potato with Coconut Rice

An addictively good twist on regular sweet potatoes served with steemed coconut rice on which you never want to miss out ever again. So good.

Course bowl, dinner, lunch
Cuisine asian, Japanese
Prep Time 10 Minuten
Cook Time 20 Minuten
Total Time 1 Stunde
Servings 4 servings
Calories 546 kcal

What you will need

For the Miso Sweet Potatoes:

  • 2 medium sweet potatoes
  • 2 tbsp miso paste
  • 1 tbsp soy sauce
  • 1/2 Lime juiced
  • 2 tsp sriracha
  • 2 tsp rice wine vinegar
  • 1/2 tbsp honey or maple
  • 1-2 tbsp water
  • 1/2 tbsp sesame oil

For the Coconut Rice:

  • 250 g Rice
  • 200 ml Coconut Milk
  • 300 ml water
  • 1 tsp salt

For Garnish:

  • 2 handful greens can be any greens of your choice, I would recommend using fresh spinach or a salad mix
  • some cilantro
  • a few cashews or peanuts
  • lime wedges
  • coconut flakes.

How to

That’s how it works:

  1. Wash and peel the sweet potato if not having bought organic ones. In a Bowl mix all the ingredients for the sauce. Slice up the sweet potatoes into about 1cm thick slices. Place them in a bowl and pour over the sauce. Let marinate for about 30-60 minutes. If you do not have the time to do that, then pour over the sauce when grilling or cooking. 

    Meanwhile add the rice to a pot along with the coconut milk, water and a generous pinch of salt. Bring to a boil, then reduce to very low heat, cover and let simmer for about 10-12 minutes. 

    Heat up a pan with a little sesame oil, or heat a grill brushed with olive oil, or preheat the oven to 200*C. If making in the pan or grill, fry on each side for about a minutes at medium to high heat. In the oven bake for about 15-20 minutes, flipping halfway through. 

    Separate the rice on the bowls. Add the fresh greens, top with the sweet potato and add some cilantro, cashews or peanuts, some more shredded coconut (optional) and a lime wedge to garnish. Serve and enjoy!


Harvest Buddha Bowl with Apple Chicken

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When the weather is getting cold outside we are very likely to crave some hearty comfort foods! Unfortunately these foods mostly are not the healthiest as there are simply not as many colorful vegetables as in spring for example. BUT there still are some! So there actually is no excuse to eat a healthy, utrient-packed, hearty meal in fall. I know that it is a little harder since there are not too many vegetables in season but still quite some. To make it easier for you, I decided to share a recipe with you for a Fall Harvest Buddha Bowl!

Buddha Bowls are bowls which are made up of several different ingredients, which are cooked, baked, and raw, and a dressing. They are packed with every nutrient group and make a perfect balanced meal. In order for you to experiment a little with creating such bowls, I have a little Buddha Bowl Guide for you here:

1.The base

The base usually consists of some type of carbohydrate. It gives structure, fills you up and provides you with energy. Best is using a cooked whole grain such as

  • Brown Rice
  • Quinoa
  • Bulgur
  • Couscous
  • Buckwheat

If you are low-carb, simply substitute the cooked grain with some greens. 

2. Greens:

The greens here add some color and a bunch of nutrients. Here you are totally free and can use whichever you prefer/ like the most! Depending on what you have chosen, you can either add it raw, cooked, or steamed. For example:

  • Kale
  • Spinach
  • Swiss Chard
  • Lambs lettuce
  • Lettuce

3. Vegetables:

3.1: Baked/ Pan Fried Vegetables: The baked vegetables add some heartiness to the dish, as well as some texture. Simple drizzle them with some oil and spices and pop them into the oven. Here I like to use:

  • Sweet Potato
  • Pumpkin
  • Brussel Sprouts
  • Cauliflower
  • Mushrooms
  • Zucchini
  • Bell Peppers

3.2: Boiled/ Steamed vegetables

For the Boiled/ Steamed vegetables I like to use vegetables of which I prefer the taste when being boiled or steamed. If you do not want to use and extra pot, you can also go ahead and add them to the baking tray or eat them raw. Vegetables that I prefer to steam/ boil are

  • Beets
  • Broccoli 
  • Green Beans
  • Asparagus
  • Corn
  • Peas

3.3: Raw vegetables:

Adding raw vegetables to your Buddha Bowl is important. They add some crunch, and they (mostly) contain more vitamins than heated ones. Plus, they also add some extra crunch and freshness, which works great in combination with the remaining ingredients. The best ones here are:

  • Tomatoes
  • Carrots
  • Celery
  • Cucumber
  • Bell Peppers
  • Radishes

4. Protein

A source of protein is essential when building a Buddha Bowl! It makes the dish a complete meal as it adds nutrients. Also here you can be really creative and add whatever you like! Some options are:

  • Chicken
  • Tofu
  • Prawns
  • Tempeh
  • Edamame
  • Beef
  • Lentils
  • Beans

5. Fruits:

I know, adding fruits into your meal may sound a little bit weird but in this case, it definitely is not. The combination of adding something sweet with the savory is incredibly delicious and fruits also add a great freshness. In most cases it is best to use them raw, but with some fruits it works if they have been cooked too (I cooked my apples with the chicken, and this tasted really good too!). Here you can use

  • Grapes
  • Apples
  • Berries
  • Mango
  • Pomegranate Seeds
  • Stone fruits
  • Literally, everything available

6. Dressing

The dressing is maybe the most important ingredient of the dish because it packs everything together and combines the flavors. It coats the entire dish, which means that if you dressing doesn’t take amazing, your entire dish will be rather bad. Here you can use your favorite salad dressing or get a little more creative. If you want something thicker, to dip your bowl-ingredients into, that works great too! Examples are..

  • Balsamic Vinaigrette
  • Hummus
  • Mashed Avocado
  • Tahini Sauce
  • Yoghurt Dressing

7. Topping:

This is the last, but definitely not least ingredient in this dish. Here you have the last option to add some healthy fats and crunch. I like to top this with some nuts or some chopped up vegetables like

  • Walnuts
  • Spring onions
  • Coconut chips
  • Sunflower seeds
  • Pepitas
  • Nori

For this bowl I used one or two ingredients from every group. I used Bulgur (Carbohydrate), Kale (as a green), Sweet Potato (as a roasted vegetable), mushrooms (sautéed vegetables), beetroot (steamed vegetable), Carrots (raw vegetable), chicken (protein), Grapes & apple (fruits), Dijon-Tahini-Sauce (dressing), and walnuts (topping). 

This together makes an awesome combination off several super delicious and nutritios fall ingredients into one bowl. The flavors work really great together. If you tend to ave prepared some of those ingredients ahead of time and store them in the fridge, which a lot of people have, then this bowl comes together really quick. This meal is a great way to enjoy all the fall ingredients, I hope you like it!

If you decide to recreate this recipe, share it with me on intsagram with @uneptcuisiniere or #unepetitecuisiniere and be sure to leave a comment, thank would mean a lot to me!

Enjoy!

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Fall Harvest Buddha Bowl

A delicious meal that packs all the delicious fall ingredients. A perfectly balanced meal with all the food groups. Super delicious and comforting!

Course bowl, dinner, lunch, Main Course, Salad
Servings 2 bowls
Calories 586 kcal

What you will need

For the Chicken

  • 150 g Chicken
  • 0.5 tbsp Oil
  • 1/2 apple
  • 100 ml white wine
  • 2 tbsp apple sauce
  • 100 ml water

For the remaining bowl:

  • 60 g Bulgur
  • 150 g Sweet Potato about 1/2
  • 1/2 tsp cinnamon
  • 1/2 tsp paprika powder
  • 100 g mushrooms
  • 1 cooked beetroot
  • 1 carrot
  • 2 handful kale
  • 1 tbsp lemon juice
  • 1 tbsp Oil
  • a few seedless grapes
  • 10 g walnuts

For the dressing:

  • 1 tbsp Tahin
  • 2 tbsp orange juice
  • 1 tbsp white wine vinegar
  • 2 tsp Dijon Mustard
  • 1 tsp Honey

How to

Thats how it works:

  1. Preheat the oven to 180C. Cut the sweet potatoes into 1cm sized chunks. Coat them with the tbsp of oil, the paprika powder, and the cinnamon. Place it on a baking tray and bake it for 10 minutes. Take it out, add the mushrooms, stir it all around and bake it for another 15 minutes.

  2. Meanwhile prepare the bulgur according to the package instructions.

  3. In a pan heat up the oil for the chicken. Chop the apple into small cubes. Once hot, add the apple into it and sautee it for 2 minutes. If using one chicken breast cut it in half, so it is thinner and will cook faster. Add the chicken breast to the apple and fry it on both sides for about one minute. Add the wine, apple sauce and water and let it simmer for 8-10 minutes.

  4. Massage the kale with the lemon juice and set aside. Grate the carrots and slice up the beetroots. Half the grapes and chop up the walnuts.

  5. For the dressing add all the ingredients into a food prosessor and blend until smooth. If too thick, add some more water.

  6. By now the sweet potato and bulgur should be done too and it is time to assemble.

  7. Seperate the ingredients onto two bowls. Drizzle the dressing over everything, serve & enjoy!

Thai Sweet Potato Cauliflower Soup

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It’s finally soup season over here! October hasn’t been too much of a fall weather so far but now the temperatures are starting to drop. Finally! It’s time for comforting soups on cozy evenings in front of your TV in PJs! Couldn’t wait for that time of the year.

I love eating soups, they are so filling, warm, delicious and can be packed with so many nutrients. They are just like pasta, so versatile, just amazing. The first soup we usually make each year is a pumpkin cream soup with sausages. One of the best dishes my mom cooks! Or we go for a beef soup, which is a typical Austrian food and so delicious. We also make it for Christmas ever single year, and no one gets sick of it! 

When not making it for guests, it is such a perfect Sunday night dinner. An ideal meal to round up the week and enjoy while sitting together when it’s cold outside! This Thai Sweet Potato Cauliflower soup is a great dish for such an occasion but it also works great as a starter for guests or even for meal prep to take for lunch or enjoy for dinner. Jut make a big batch on the weekend and keep it in the fridge when enjoying within a week, you can just heat it up whenever you want, or freeze it in pre portioned containers so you can store them over moths and have it whenever you are craving it!

The soup is vegan, and only 9 ingredients! Isn’t that amazing?! It is super easy to make doesn’t ask for a lot of work! First you need to sauté the onion, ginger, and lemongras in the oil until glassy and soft. This already brings out such a nice smell and the glazing it at the beginning intensifies the flavor which makes an awesome soup later on. Next you add the chopped up sweet potato and cauliflower and let the roast for a few minutes. Once these are also coated in the oil it is time to pour over some vegetable stock and let it simmer. The vegetable stock gives it more density and more heartiness.

This should simmer for about 20 minutes but really until the sweet potatoes and cauliflower are soft, this can be easily tested by piecing through it with a fork! Then either blend it with a hand blender until creamy or if on hand, blend it with a high speed blender! I used my Kenwood blender which gave me a perfect result! If it is too thick, add a little more broth. The soup already smells so good it’s incredible! But honestly your entire house will smell amazing.

After it has been poured back into the pot, there is only one thing left to do. Add the coconut milk and stir it in. You can either serve it now or let it sit for later or freeze it right away. When serving it, top with some Resy cilantro if you wish and some more coconut milk. If you are not opting for a plant based version some Asian marinated chicken or prawn skewers would be a great addition but it also is really delicious as it is. Serve with some toasted croutons on the side and enjoy! 

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Thai Sweet Potato Cauliflower Soup

A asian inspired soup that packs all the falll goodness. Sweet Potato, Cauliflower, Coconut milk. Perfect fall dinner and even vegan.

Course Appetizer, dinner, lunch, Main Course, Soup
Cuisine asian, thai
Prep Time 15 Minuten
Cook Time 35 Minuten
Total Time 50 Minuten
Servings 4 people
Calories 371 kcal

What you will need

  • 2 tbsp oil neutral in taste
  • 1 white onion
  • 2 stalks lemongrass
  • 2 stalks celery
  • 4 cm Ginger
  • 500 g Sweet Potato
  • 500 g Cauliflower
  • 2 l vegetable stock
  • 250 m Coconut milk
  • cilantro for garnish

How to

That’s how it works:

  1. Finely mince up the onion and ginger. Remove the purest layer of the lemongrass and finely mince it too. Peel the sweet potatoes and cut them into about 1,5cm sized chunks. Also cut the cauliflower into smaller pieces. 

  2. In a large pot heat up the oil. Once hot add the onion, lemongrass and ginger. Let this glaze until see through and glassy. Meanwhile set up a second put with some vegetable broth, this can either be pre packaged or made with stock cubes, whatever you have on hand. 

  3. After about 2-3 minutes of glazing the vegetables add in the sweet potato and cauliflower. Let them roast for another 3-4 minutes until they are all coated with oil. Pour the vegetable stock over and let it all simmer for about 20 minutes. 

  4. The vegetables should be soft by now, simply test it by piecing through with a fork. Of not ready yet, continue for a little more. If ready, pour it into a high speed blender or blend it up with a hand blender until creamy and no chunks left. When not blended in the pot, pour it back into there now. Add the coconut milk.

  5. Serve it either right away or keep it on the stove until eating or freeze it right away if prepping it. When serving hernias with some fresh cilantro, a little more coconut milk, and some croutons on the side. 

Notes

Notes:
If making a big batch, it will last in the fridge for about a week. If wanting to keep it for longer, freeze it up to several months. 
Also, when not vegan or vegetarian, serve it with some Thai prawn or chicken skewers for some extra protein!

Fall Tabbouleh Stuffed Sweet Potatoes

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Who doesn´t love a stuffed potato. Maybe with some sour cream and beef, or with roasted vegetables and guac or whichever combination you like. Roasted potatoes with some sort of stuffing is just such a comforting and easy meal. I love it on weeknights because everyone can pick their one fillings and it is just a family meal. Because they are so versatile I like to add a twist in them whenever I make them. Sometimes I make them a little more American with loads of cheese, sometimes Mexican with salsa and avocado, sometimes a mix.

This time I decided to not only switch up the filing a little but also go for sweet potatoes instead of normal potatoes. I honestly love sweet potatoes and I don’t know why I hadn’t thought of this before. The crispy skin and the soft inside is just so good combined with the spices. In order to really get those spices into the potato, you have to use oil when baking it. Without oil, it won´t ever get that deep flavor and that crispiness. I use a spice mix that consists of most people´s pantry staples. It just intensifies the sweetness of the potatoes but gives them an extra kick. 

I wondered what filling would go well with sweet potatoes and a thousand ideas crossed my mind until it came to me to just combine two of my favorite dishes. Stuffed potatoes & tabbouleh! If I wouldn’t had created that myself I would have called it genius. It literally tastes so amazing. It’s going to be your new favorite. Easy weeknight and easy to prep, perfect meal prep dish, ideal for weekends when the family and friends are coming together, just perfect for any occasion.

That warm and soft sweet potato and the freshness of the tabbouleh just go so well together. Paired with the super delicious Tahini Sauce it is just so good! Since tabbouleh is a pretty summery dish I think I added a fall twist to it. Some small chopped up apples, raisins, nuts, and some Swiss chard. I tossed it together with the Couscous and dressed with simply Olive Oil and lemon juice. It helps bring out the flavor but doesn’t overpower them. The different fruits and veggies add such a variety in flavor, a great crunch, and so much color. It feels like eating the rainbow with this salad. 

The real addiction in this dish is the Tahini Sauce. So Good. Really simple ingredients, Tahini, lemon juice, mustard, water, vinegar, and oil. It just has such an amazing flavor and because of the Tahini it makes the dish a little more oriental. The lemon gives a great contrast to the hearty ness of the sweet potato and paired with the guac (which technically is optional, but actually not) you won’t go back to sour cream. The drizzle on top is so satisfying and damn good.

This entire combination of warm sweet potato, crunchy tabbouleh, creamy guac and refreshing Tahini dressing is bomb. It is not complicated to make which will make it your new favorite dish. So easy to meal prep and prepare in general as you can roast some sweet potatoes in the weekend and make some of that good tabbouleh and just take it whenever you need. If you do make it be sure to tag me on Instagram with @uneptcuisiniere or with #unepetitecuisiniere and leave a rating. I honestly really really like this dish and I hope that you will like it too!

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Fall Tabbouleh Stuffed Sweet Potatoes

Super comfortable and healthy fall dinner

Course dinner, Main Course
Prep Time 30 Minuten
Cook Time 50 Minuten
Total Time 50 Minuten
Servings 2 people
Calories 650 kcal

What you will need

For the Sweet Potatoes:

  • 1 large Sweet Potato about 500-600g
  • 1 tbsp Olive Oil
  • 1 tsp Salt
  • 1/2 tsp Pepper
  • 1 tsp Cinnamon
  • 1/2 tsp Paprika Powder
  • 1/2 tsp Chili Powder
  • 1/2 tsp Curcuma Powder

For the Tabbouleh

  • 70 g Couscous
  • 3 stalks Swiss chard
  • 1/2 Apple
  • 100 g Tomatoes
  • 1 small Red Onion
  • 1/3 Cucumber
  • 1/2 Yellow Bell Pepper
  • 1 tbsp Chopped Parsley
  • 1/2 tbsp Olive Oil
  • 1.5 tbsp Lemon Juice
  • Salt & Pepper

For the Tahini Sauce

  • 1 tsp Tahini
  • 1 tsp Dijon Mustard
  • 1 tsp Maple Syrup
  • 1-2 tbsp Almond Milk can substitute for water
  • 1 tbsp Water
  • 1.5 tbsp Lemon Juice

To finish it off:

  • 1 small Avocado
  • 1 stalk Spring Onions finely chopped

How to

Thats how it works:

  1. Preheat the oven to 180C. Cut the sweet potato in half. In a samll bowl mix all the spices together with the oil. Brush both sides of the cut sweet potatoes with the oil-spice mixture and place o a baking tray. Once the oven is heated up, place them in and bae for about 45-50 minutes.

For the Tabbouleh:

  1. Prepare the Couscous according to the package instructions. Chop the tomatoes, the bell pepper, the appla, the cucumber, and the swiss chard in cubes, a little smaller than 1cm. Finely mince the onion. In a large bowl add all of the vegetables, the couscous and the parsely. drizzle the lemon juice and olive oil on top and gently combine everything until is it well mixed through.

For the Tahini Sauce:

  1. Add all of the ingredients into a small bowl and mix or into a small blender and blend until you get a smooth and runny consistency. If you prefer to have it thinner, add more water or almond milk, if you want it thicker, add more Tahini.

To finish it off:

  1. Smash the avocado and generously salt and pepper it. Take the sweet potatoes out of the oven and place them on two plates. With a fork carefully smash the inside of the potatoes and take some of the smashed filling out so you have more space for the filling. Add the Tabbouleh into the muld you just created. Top with some of the mashed avocado and drizle with the Tahini sauce. Serve as it is or with a small side salad if you prefer. Enjoy!