Past Recipes
Sweet Potatoes

Sweet Potatoes over Baby Lettuce with Tahini Dressing

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Inspired by a meal Chef Michelle recently ordered at a buzzy L.A. restaurant, this vegetarian dish will make you weak in the knees. Miso-roasted sweet potatoes atop a bed of tender baby lettuce will have you clamoring to eat your veggies. Charred scallions lend tons of smoky flavor while a nutty tahini sauce made with Chobani Greek yogurt adds a creamy richness you’ll want to enjoy in every bite.
  • < 600 Calories
  • Vegetarian
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
easy
By Chef Michelle

By Chef Michelle

Ingredients & Equipment

What we send

  • lemon
    • 1
    • lemon
  • Baby Lettuce Mix (Mesclun)
    • 5 ounces
    • Baby Lettuce Mix (Mesclun)
  • sweet potatoes
    • 1 1/2 pound
    • sweet potatoes
  • scallions
    • 3
    • scallions
  • unsalted butter
    • 2 packets
    • unsalted butter
  • miso paste
    • 1 teaspoon
    • miso paste
  • tahini
    • 1 tablespoon
    • tahini
  • Chobani nonfat Greek yogurt
    • 2 1/2 tablespoons
    • Chobani nonfat Greek yogurt
  • fresh mint
    • 1/8 ounce
    • fresh mint
  • fresh parsley
    • 1/4 ounce
    • fresh parsley

What You’ll Need

  • 8" medium pot
  • aluminum foil
  • baking sheet

Cooking Steps

  1. Prepare Ingredients

    Prepare Ingredients

    Preheat oven to 450°F. Halve lemon. Rinse remaining produce. Cut sweet potatoes crosswise into 1-inch rounds. Trim and discard scallion roots and cut into 1-inch pieces. In a small bowl, stir together butter and miso paste to make miso butter.
  2. Boil Sweet Potatoes

    Boil Sweet Potatoes

    Place sweet potatoes in a medium pot and cover with cold water. Add salt generously, bring to a boil over high heat, and cook until almost tender when pierced with a knife tip, about 8 minutes. Drain and set aside.
  3. Make Tahini Dressing

    Make Tahini Dressing

    While sweet potatoes boil, whisk together tahini paste, Chobani yogurt, juice of ½ lemon, and 1 tablespoon warm water in a medium bowl until fully combined. Season with ⅛ teaspoon kosher salt and pepper as desired. Set aside.
  4. Roast Sweet Potatoes and Scallions

    Roast Sweet Potatoes and Scallions

    Pat boiled sweet potatoes dry and place cut sides up on a foil-lined baking sheet, spacing apart evenly. Dot miso butter on top. Season with ¼ teaspoon kosher salt. Scatter scallions all around, transfer to oven, and roast together until sweet potatoes are tender and scallions are charred, about 10 minutes.
  5. Toss Salad

    Toss Salad

    While sweet potatoes and scallions roast, whisk together juice of remaining ½ lemon and 1½ tablespoons olive oil in a medium bowl until fully combined. Season with ⅛ teaspoon kosher salt and pepper as desired. Pick mint and parsley leaves, discarding stems. Add to bowl along with baby lettuce and toss to coat.
  6. Plate Sweet Potatoes

    Plate Sweet Potatoes

    Serve salad with roasted sweet potatoes on top. Dollop over tahini dressing. Garnish with charred scallions, snap a photo, and blow up your feed.
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