Sriracha and sweet potato is one of my favourite flavour combinations. The natural sweetness of the potato and the hits of fiery flavour from the red sauce are beautiful together.
Prep Time: 10–15 mins
Cook Time: 15 mins
| Ingredient | 0.5x (1 serve) | 1x (2 serves) | 2x (4 serves) |
|---|---|---|---|
| Extra-virgin olive oil | 1 tbsp | 2 tbsp | 4 tbsp |
| Sweet potato (cubed, 1.5cm) | 80g | 160g | 320g |
| Red onion (thinly sliced) | 80g (½ med) | 160g (1 med) | 320g (2 med) |
| Garlic cloves (grated) | 1 | 2 | 4 |
| Sriracha | ½ tbsp + extra | 1 tbsp + extra | 2 tbsp + extra |
| Sweetcorn kernels | 60g | 120g | 240g |
| Cavolo nero (shredded) | 80g | 160g | 320g |
| Sea salt and black pepper | To taste | To taste | To taste |
| Fresh dill (chopped) | 5g | 10g | 20g |
👨🍳 Method
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Heat the oil in a pan over low heat. Add the sweet potato and onion and fry, covered, for 6–8 minutes until the potato is just tender.
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Uncover and lightly mash with a fork to create some crispy edges.
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Add the garlic and sriracha and fry for 1 minute.
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Add the sweetcorn. Spread everything evenly in the pan and fry over medium heat without stirring for 4–5 minutes, allowing a crusty layer to form.
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Add the cavolo nero, stir, season with salt and pepper, cover, and cook for 2–3 minutes until wilted and just cooked.
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Remove from heat and serve with dill and a drizzle of sriracha.
📝 Notes
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You can use kale or silverbeet instead of cavolo nero if unavailable.
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Add a poached egg or a dollop of Greek yogurt for extra protein.
📚 Source
Adapted from: Dr. Rupy Aujla – The Doctor’s Kitchen 3-2-1
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