Mindful Sodexo 
Smoky chipotle sweet potato steak over quinoa with kale, corn, and poblano sauté with a caramelized mushroom and shallot glaze
Nutrition Facts:
Calories: 350, Protein: 11g, Sat. Fat: 0.5g, Sodium: 530mg, Fiber: 10g
Prep Time: 20 to 30 minutes Cook time: 25 to 35 minutes Yield: 4 servings; 1 plate per serving Difficulty level: Advanced
Chili-Crusted Sweet Potato Steak Plate
Ingredients
Prepare
Chili-Crusted Sweet Potato Steak Plate
- 2 cups cooked tricolor quinoa
- 4 Spiced Sweet Potato Steaks
- 1/2 cup Mushroom Shallot Soy Glaze
- 2 cups Kale, Corn, and Green Chili Sauté
- 4 teaspoons chopped flat-leaf parsley
- 1. Place 1/2 cup of quinoa on the center of each plate
- 2. Lay a sweet potato steak over the quinoa and top it with 2 tablespoons of mushroom shallot soy glaze.
- 3. Place 1/2 cup of kale sauté next to the quinoa. Sprinkle 1 teaspoon of parsley over the plate and enjoy immediately!
Spiced Sweet Potato Steaks
- 1/2 teaspoon ground coriander
- 1/2 teaspoon chipotle powder
- 1/2 teaspoon garlic powder
- 2 medium sweet potatoes (about 10 to 12 ounces each), washed and ends trimmed
- 1 1/2 teaspoons canola oil
- 1. Preheat the oven to 375 degrees Fahrenheit. Whisk together the coriander, chili powder, and garlic powder.
- 2. Split the sweet potatoes in half lengthwise and carefully trim a thin plank off the cut edge's opposite side to make two 1-inch thick steaks out of each sweet potato. Brush the sweet potato steaks with 1/4 teaspoon of oil.
- 3. Season the sweet potato steaks with the spice mixture.
- 4. Heat a skillet over medium-high heat. When the skillet is hot, add 1/2 teaspoon of oil. Sear the sweet potato steaks for 4 to 5 minutes on each side until golden, then transfer the seared steaks to a lightly greased baking sheet.
- 5. Roast the sweet potatoes for 20 to 25 minutes until fork tender.
Mushroom Shallot Soy Glaze (makes 1 cup)
- 1/2 teaspoon canola oil
- 1/4 cup thinly sliced shallots
- 2/3 cup halved cremini mushrooms
- 1/4 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 3 tablespoons low-sodium soy sauce
- 1 tablespoon unseasoned rice wine vinegar
- 1 teaspoon honey
- 1 tablespoon water
- 1/2 teaspoon cornstarch
- 1/4 teaspoon ground thyme
- 1/4 teaspoon granulated garlic
- 1. Heat the oil over medium heat in a saucepan.
- 2. Add the shallots, mushrooms, and sauté for 2 to 3 minutes. Season with salt and pepper.
- 3. Add the soy sauce, rice wine vinegar and honey. Bring to a boil and reduce to a simmer. Simmer for 1 to 2 minutes, stirring constantly, being careful not to burn the mixture.
- 4. Mix cornstarch, water, granulated garlic, and thyme to form a slurry.
- 5. Add the slurry to the sauce and bring to a quick boil for 10 to 20 seconds. Remove from the heat.
Kale, Corn, and Green Chili Sauté
- 1 teaspoon canola oil
- 1/4 cup thinly sliced poblano peppers
- 1/2 teaspoon kosher salt
- 3/4 teaspoon ground black pepper
- 2 cups cremini mushrooms, cut in half
- 1 tablespoon thinly sliced garlic
- 1/2 cup shaved or shredded carrots
- 1 cup thawed frozen corn kernels
- 3 cups roughly chopped kale
- 1. To Prepare Kale, Corn and Green Chili Sauté:
- 2. Heat the oil over medium heat.
- 3. Add the peppers and half of the salt and pepper. Sauté for 1 to 2 minutes until they begin to soften.
- 4. Add mushrooms and sauté for 2-3 minutes until they begin to soften.
- 5. Add garlic, carrots, and corn, season with remaining salt and pepper, and sauté for 2-3 minutes.
- 6. Add kale and sauté for 1-2 minutes until kale is bright green and tender-crisp. Remove from the heat.
Chef Tips:
- Mushroom glaze adds a robust flavor to savory dishes or as a gravy for potatoes, rice, or grits.
