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.
- Serving size
- 2servings
- Prep & cook time
- –minutes
- Cooking Skill
- easy
By Chef Michelle
Ingredients & Equipment
What we send
- 1
- lemon
- 5 ounces
- Baby Lettuce Mix (Mesclun)
- 1 1/2 pound
- sweet potatoes
- 3
- scallions
- 2 packets
- unsalted butter
- 1 teaspoon
- miso paste
- 1 tablespoon
- tahini
- 2 1/2 tablespoons
- Chobani nonfat Greek yogurt
- 1/8 ounce
- fresh mint
- 1/4 ounce
- fresh parsley
What You’ll Need
- olive oil
- water
- kosher salt
- black pepper
- 8" medium pot
- aluminum foil
- baking sheet
Allergens
Cooking Steps
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.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.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.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.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.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.