Sheet Pan Sweet Potatoes with Bok Choy and Sesame-Scallion Sauce
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Ingredients & Equipment
What we send
- 3 ouncesMushrooms Shiitake Local
- 4 ouncesenoki mushroom
- 1 1/2 poundsweet potatoes
- 12 ouncesbaby bok choy
- 1/4 cupsoy sauce (gluten-free)
- 1 tablespoonrice wine vinegar
- 1 tablespoonsesame oil
- 1 tablespoonsesame seeds
- 1 packethoney
- 1/4 teaspooncrushed red pepper
What You’ll Need
- baking sheet
Prepare IngredientsPreheat oven to 425[degrees]F. Wipe shiitake mushrooms clean with a damp paper towel and roughly chop. Trim and discard ends of enoki mushrooms, then gently separate strands and rinse. Rinse remaining produce. Cut sweet potatoes on a diagonal into ¼-inch slices. Separate bok choy bulbs from leaves and quarter bulb.
Roast VegetablesOn a baking sheet, toss shiitake mushrooms, sweet potatoes, and bok choy bulbs with 2 tablespoons canola oil, ¾ teaspoon kosher salt, and black pepper. Arrange in a single layer, transfer to oven, and roast until beginning to soften, about 15 minutes.
Make Sesame-Scallion SauceWhile vegetables roast, trim and discard scallion roots and thinly slice on a diagonal. Add ½ to a small bowl along with soy sauce, rice wine vinegar, sesame oil, sesame seeds, honey, as much crushed red pepper as desired, and 1 tablespoon water. Whisk to combine. Taste and add salt as needed.
Finish VegetablesAfter about 15 minutes of roasting, remove vegetables and add enoki mushrooms and bok choy leaves. Toss to coat in oil from baking sheet, flip sweet potatoes, and return to oven. Roast together until sweet potatoes are tender, about 10 minutes more.
Plate Sweet PotatoesServe roasted sweet potatoes, mushrooms, and bok choy on your favorite plates. Spoon over sesame-scallion sauce, garnish with remaining scallions, and enjoy.