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.
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:
-
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!