Spicy Chili Oil Sweet Potato (Printable)
Chili oil-roasted sweet potatoes, quinoa, crisp vegetables, and tahini-chili dressing, topped with sesame and lime.
# What You’ll Need:
→ Chili Oil Roasted Sweet Potatoes
01 - 2 large sweet potatoes, peeled and diced (about 1 lb 12 oz / 28 oz total)
02 - 2 tablespoons chili oil (adjust for spice preference)
03 - 1 tablespoon olive oil
04 - 1/2 teaspoon sea salt
05 - 1/2 teaspoon ground black pepper
→ Veggie Bowl
06 - 1 cup cooked quinoa or brown rice
07 - 1 cup shredded red cabbage
08 - 1 medium carrot, julienned
09 - 1 cup steamed broccoli florets
10 - 1 small cucumber, sliced
11 - 1 avocado, sliced
12 - 4 cups mixed salad greens
→ Garnish
13 - 2 tablespoons toasted sesame seeds
14 - 2 spring onions, thinly sliced
15 - 1 tablespoon fresh cilantro, chopped (optional)
16 - Lime wedges, for serving
→ Tahini Chili Dressing
17 - 2 tablespoons tahini
18 - 1 tablespoon soy sauce or tamari (for gluten-free)
19 - 1 tablespoon rice vinegar
20 - 1 teaspoon maple syrup
21 - 1 teaspoon chili oil
22 - 2-3 tablespoons warm water (to thin)
# How-To Steps:
01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper and set aside.
02 - Place the diced sweet potatoes in a large mixing bowl. Drizzle with chili oil and olive oil, then season with sea salt and ground black pepper. Toss until all pieces are evenly coated.
03 - Spread the seasoned sweet potatoes in a single even layer on the prepared baking sheet. Roast for 25 to 30 minutes, stirring halfway through, until the sweet potatoes are fork-tender and lightly caramelized on the edges.
04 - While the sweet potatoes roast, whisk together the tahini, soy sauce or tamari, rice vinegar, maple syrup, and chili oil in a small bowl. Gradually add warm water, one tablespoon at a time, until the dressing reaches a smooth, drizzle-worthy consistency.
05 - Prepare the quinoa or brown rice according to package directions. Steam the broccoli florets until bright green and tender-crisp, approximately 3 to 4 minutes. Prep all remaining fresh vegetables while the grain cooks.
06 - Divide the mixed salad greens among four serving bowls. Layer each with a portion of cooked quinoa or rice, roasted sweet potatoes, shredded red cabbage, julienned carrot, steamed broccoli, sliced cucumber, and avocado.
07 - Drizzle the tahini chili dressing generously over each assembled bowl. Sprinkle with toasted sesame seeds, sliced spring onions, and chopped cilantro. Serve immediately with fresh lime wedges on the side.
# Expert Advice:
01 -
- The contrast of warm, caramelized sweet potatoes against cool, crisp vegetables is genuinely addictive and feels like something you would pay sixteen dollars for at a cafe.
- Everything comes together on one baking sheet and one cutting board, which means cleanup is almost embarrassingly easy for a meal this beautiful.
02 -
- Do not skip stirring the sweet potatoes halfway through roasting because the ones on the edges will burn while the center pieces stay pale if you leave them alone.
- Tahini dressing thickens as it sits, so always make it slightly thinner than you think it should be and whisk in another splash of warm water right before serving.
03 -
- Dice the sweet potatoes as evenly as humanly possible because the difference between a perfectly roasted cube and a burnt one comes down to about three millimeters.
- Always taste the dressing before you assemble the bowls and adjust salt, heat, or acidity because once it is poured over everything, fixing it is much harder.