Sweet potato salad with pak choi, crispy avocado and sweet potato chips
Source: https://www.gefu.com/rcp_recipe/sweet-potato-salad-with-pak-choi-crispy-avocado-and-sweet-potato-chips
Ingredients
| 600 | g | Sweet potatoes |
| 300 | g | Pak choi |
| 200 | g | Mushrooms |
| 1 | Avocado | |
| 20 | EL | Flour |
| 60 | ml | Water |
| 80 | ml | Sunflower oil |
| 1 | Lime, juice thereof | |
| 2 | EL | Honey, liquid |
| 1 | EL | Rice wine vinegar |
| 1 | EL | Ginger root, fresh grated |
| 1 | Garlic clove, grated | |
| 2 | TL | Sesame oil |
| TL | a half chili flakes |
Preparation
Cut 200 g sweet potatoes for the chips into wafer-thin slices using the VIOLINO® Gourmet Slicer. Place the slices on a baking tray lined with baking paper, salt lightly and bake in the oven at 180°C for approx. 10-15 minutes, turning once.
Cut pak choi leaves from stems and set aside.
Cut the rest of the sweet potatoes into fine julienne with the VIOLINO® Gourmet Slicer and the pak choi stems into fine strips.
stems into fine strips.
Mix the chili-sesame dressing and let both steep in it.
Cut mushrooms into quarters and fry briefly. Peel avocados and cut into cubes. Mix flour and water, turn avocado cubes in it, coat with quinoa, fry in a little oil until crispy and season with salt.
Put pak choi leaves on plates or in bowls and arrange remaining ingredients on top.
Nutritional values per serving
| Energy | 2.718,0 kJ | |
|---|---|---|
| Calories | 611,0 kcal | |
| Protein | 8,7 g | |
| Fat | 37,6 g | |
| Carbohydrates | 64,7 g |
Organisation
Category
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