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Ingredient
Kimchi & Sweet Potato Salad
Introduce
Chef :
Hiroko ListonKimchi & Sweet Potato Salad
On the other day, when I shared my ‘Kimchi Potato’ recipe on my Facebook page, a Canadian man posted his comment that he loved Kimchi & Sweet Potato. He also posted a photo of a dish of Kimchi & Sweet Potato that he cooked. That photo inspired me to make this recipe. Kimchi & Sweet Potato is a great combination.
Ingredient
Food ration :
4 servings
100-200 g
Green Beans *cut into bite-size pieces
1 bag (120 g)
Baby Spinach
1-2 teaspoons
Sesame Oil
1/2 cup
Kimchi *add more if you like
Cooking instructions
* Step 1
Peel Sweet Potato, cut into bite-size pieces. Steam Sweet Potato and Beans until soft. *Note: Beans can be boiled, but do not boil Sweet Potato as it will turn watery.
* Step 2
Place Baby Spinach in a heat-proof mixing bowl and microwave for 1 minutes OR until wilted. Add Sesame Oil and Kimchi, and combine.
* Step 3
Add cooked Sweet Potato and Beans, and mix to combine. Allow to cool. Sprinkle with some Toasted Sesame Seeds and enjoy.
Note: if there is a photo you can click to enlarge it
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10 Pieces Of Expert Nutrition Advice
1. Start Small
2. Fill Your Plate With Beans and Leafy Greens
3. Focus on Adding—Not Subtracting
4. Taste the Rainbow
5. Prioritize Potassium
6. Eat More Plants
7. Focus on Your Immune System
8. Try the Mediterranean Diet
9. Understand the Impact of Food
10. Guard Your Gut
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