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Braised Coconut-Lime Sweet Potatoes and Bok Choy [Vegan]
Braising is one of my go-to techniques for spuds. Cover the wedges with a potent broth and more oil than you’d usually cook with, and you have a completely hands-off method to set and forget. In this case, scallions and ginger infuse the coconut-lime broth, and the dish is rounded... Read More
Ingredients You Need for Braised Coconut-Lime Sweet Potatoes and Bok Choy [Vegan]
How to Prepare Braised Coconut-Lime Sweet Potatoes and Bok Choy [Vegan]
- Preheat the oven to 375°F.
- On a clean work surface, halve the sweet potatoes lengthwise. Cut each half into 1⁄2-inch wedges. They should look like (slightly larger) steak fries. Arrange the sweet potatoes in a 9 × 13-inch baking dish, in an even layer, and scatter the garlic over the top.
- In a medium bowl or 4-cup liquid measuring cup, whisk together the coconut milk, oil, lime juice, ginger, salt, and white scallions until smooth (some coconut chunks are fine—they will melt). Pour the coconut mixture over the sweet potatoes. They should be submerged halfway.
- Bake, undisturbed, for about 30 minutes, or until the potatoes are al dente but not falling apart.
- Add the bok choy and toss gently to redistribute. Bake for 15 minutes until most of the liquid has evaporated. Serve directly in the pan, garnished with the nuts and green scallions.
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