Maple, Black Bean Sweet Potatoes With Sesame Broccoli And Zucchini Noodles

1. 1

   Brown the sweet potatoes in some oil and remove them to a bowl. Sautee in the same pan the shallot, garlic, black beans, ginger and zest until very aromatic.

2. 2

   Steep the tea in 1 cup boiling water for 5 minutes. Remove teabag and stir in soy, 2 T syrup and sherry. Simmer 5 minutes and add back the sweet potatoes. Cook over high heat until sauce is reduced to a glaze.

3. 3

   Meanwhile, cook broccoli florets in some oil over very high heat until charred in places. Add a splash of water, lower the heat and cover to steam until crisp tender.

4. 4

   For the sesame vinaigrette, toast 2 T sesame seeds in a dry pan for just a couple minutes until fragrant. Grind with a mortar and pestle and add remaining 1/2 T maple syrup, brown rice vinegar, chili garlic sauce and toasted sesame oil. Whisk together while adding a thin stream of oil until emulsified (about 1/4 c).

5. 5

   To serve, place a pile of zucchini on the plate and top with sweet potatoes. Drizzle vinaigrette over broccoli. Top with a sprinkle of cilantro.

No additional tips available.