Roasted Sweet Potato and Black Soba Noodle Bowl with Coconut Almond Hatch Chile Dressing
Black soba noodles, sweet and spicy roasted sweet potatoes, king trumpet mushrooms and pickled cucumber tossed with Coconut Almond Hatch Chile Dressing and topped with crunchy toasted pepitas.
Ingredients per serving
Prepare the Coconut Almond Hatch Chile Dressing
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Coconut milk 1.0 can (14 oz)
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Almond Butter 0.25 cup
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Soy sauce 2.0 Tbsp
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Lime, juiced 0.5 each
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Sriracha (Thai hot sauce) 2.0 tsp
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Salt, as needed
Prepare the Pickled Cucumbers
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English cucumber 1.0 each
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Water 1.5 cups
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Kosher salt 1.0 Tbsp
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Vinegar, rice wine 0.5 cup
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Sugar 0.5 cup
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Coriander seeds 1.0 tsp
Prepare the Sweet Potatoes
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Extra Virgin Olive Oil 2.0 Tbsp
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Butter, softened 2.0 Tbsp
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Roasted sesame oil 2.0 tsp
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Maple syrup 2.0 Tbsp
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Cayenne 0.25 tsp
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Cinnamon, ground 0.25 tsp
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Coriander, ground 0.25 tsp
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Salt and Pepper, to taste
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Sweet potatoes, washed and sliced in ½ inch thick half moon 2.0 lbs
Prepare the Mushrooms
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King trumpet mushrooms 1.5 lbs
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Canola oil, as needed
Prepare the Salad
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Black soba noodles, cooked 10.0 cups
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Mixed greens 10.0 cups
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Unsweetened coconut flakes, toasted 1.0 cup
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Pepitas, roasted 1.0 cup
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Cilantro leaves 0.5 cup
Preparation
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Prepare the Coconut Almond Hatch Chile Dressing
- Combine Hellmann’s Spicy Hatch Chile Dressing, coconut milk, almond butter, soy sauce, lime juice, Sriracha and salt. Stir to blend well.
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Prepare the Pickled Cucumbers
- Halve the cucumber and slice thinly on a mandoline. Place the slices in a colander, toss them with the salt, and let stand for about 30 minutes.
- Meanwhile, combine the water, salt, vinegar, sugar, and coriander in a medium saucepan and bring to a boil. Remove from the heat and let cool.
- Rinse the salt off the cucumbers, and squeeze out as much moisture as possible. Put the cucumbers in a medium bowl and add the pickling solution; they should be completely covered by the brine. Cover and refrigerate for 3 to 6 hours before serving. The pickled cucumbers will keep in the refrigerator for up to 5 days.
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Prepare the Sweet Potatoes
- Combine olive oil,Knorr® Intense Flavors Roast Umami, butter, sesame oil, maple syrup, cayenne, cinnamon, coriander, salt and pepper to taste. Toss the sweet potatoes with the mixture to coat well.
- Roast on a parchment line sheet pan at 400° until golden brown, about 15 minutes.
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Prepare the Mushrooms
- Cut the mushrooms in half lengthwise, then score the flat sides in crosshatch pattern.
- Sear mushrooms in oil, cut side down. Cook until golden brown, about 4 minutes. Season with salt and pepper and set aside.
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Prepare the Salad
- For each portion, toss 1 cup cooked black soba noodles with 2 oz. Coconut Almond Hatch Chile Dressing.
- Toss 1 cup mixed greens with 1 oz. Coconut Almond Hatch Chile Dressing. Arrange next to noodles. Arrange the noodles and greens in a bowl. Add 2 oz. roasted sweet potato slices next to greens and noodles. Add 4 mushroom halves and pickled cucumber.
- Garnish with toasted coconut, toasted pepitas and fresh cilantro leaves.
