{Vegan} Fried sweet potatoes with sesame spinach and Asian cucumber salad
B rat potatoes 2.0! Today, not the normal brown tubers in the pan come - today it is colorful. Sweet potatoes can also roast wonderfully. And light up from the pan in a rich, appetizing orange. If you do not go wild with them, they develop a small caramel-like, sweet crust when roasting - wonderful! Just add 2-3 handfuls of fresh, tender spinach and some sesame seeds. And now it can be served, the autumnal taste bomb.
A sour-spicy Asian cucumber salad may be a small counterweight to the hearty fried sweet potatoes with sesame spinach. Pickled ginger (such as tonka bean based on this simple recipe) and chopped chilli peppers give it a little whine and make it all the more exciting.
A perfect, simple meal for cold autumn days ... hearty and homey with exciting flavors. And now go to the pans!
Have it delicious! ღ
And here comes the recipe for fried sweet potatoes with sesame spinach and Asian cucumber salad
Boil the sweet potatoes in salted water for 15 minutes, drain and allow to cool. Then peel and then cut into 2 cm cubes. Heat the clarified butter in a non-stick pan and fry the sweet potato cubes crisply on all sides.
In the meantime, cut the mini cucumbers into pretty rosettes with a spiral cutter *. Alternatively, cut the cucumbers with a peeler * into thin long strips. From chili, ginger, rice vinegar, sesame oil, brown sugar and salt, stir a dressing and mix in a bowl with the cucumbers.
Wash the baby spinach and spin dry. Add together with the lemon juice and sesame to the sweet potatoes in the pan, season with salt & pepper and fry for 1-2 minutes. The spinach should collapse a bit, but not completely through.
Arrange the sweet potatoes with the sesame spinach and sprinkle with the chopped spring bible. Serve the Asian cucumber salad.