Sweet Potato with Avocado Cream and Wild Rice
Main Dishes • American
Description
Sweet potato is one of the favorite ingredients of Australian chef John Smith. He creates something unique for each of his restaurants, never repeating himself. The version from Green Bowl is a model of minimalism: at the bottom, there is a bed of wild rice in a delicate creamy sauce, topped with a piece of roasted sweet potato, and on top, mashed avocado with herbs that contrasts in texture with all the other layers. It’s remarkably simple, yet beautiful and juicy, with pure flavors and vibrant colors.
Ingredients
- Sweet Potato 5 oz
- Wild rice 5 oz
- Butter 0 oz
- Dill 0 oz
- Parsley 0 oz
- Shallot 0 oz
- Shichimi pepper 0 oz
- Avocado ½ pieces
- Meyer Lemon Juice 0 fl oz
- Olive Oil 0 fl oz
- Ground Black Pepper 0 oz
- Salt 0 oz
Step-by-Step Guide
Step 1
Mash the avocado, add olive oil, lemon juice, and spices, and mix thoroughly.
Step 2
Slice the sweet potato lengthwise on top and bake it whole in its skin in the oven at 220–445°F for 35-45 minutes.
Step 3
Cook the wild rice in salted water for 30 to 40 minutes.
Step 4
Transfer the cooked rice to a plate and drizzle with melted butter mixed with finely chopped herbs.
Step 5
Top the sweet potato with avocado cream, and sprinkle with sesame seeds and finely chopped chives.
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