INGREDIENTS
1 pound sweet potatoes
1 tablespoon canola oil
2 cloves garlic, chopped
1 shallot, chopped
1/8 teaspoon red pepper flakes (optional, if you like a little heat)
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 cups Bok Choy, chopped
1 cup bean sprouts
1 cup shelled Edamame
12 wonton wrappers
3 tablespoons white miso, plus more to taste
2 stalks green onion, thinly sliced
1 tablespoon canola oil
2 cloves garlic, chopped
1 shallot, chopped
1/8 teaspoon red pepper flakes (optional, if you like a little heat)
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 cups Bok Choy, chopped
1 cup bean sprouts
1 cup shelled Edamame
12 wonton wrappers
3 tablespoons white miso, plus more to taste
2 stalks green onion, thinly sliced
PREPARATION
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Heat oven to 375˚. Prick holes in potatoes. Bake on a baking sheet until soft, turning once, about 1 hour. Cool, then peel and mash. Heat oil in a small skillet over medium heat. Cook garlic and shallot, stirring, until fragrant, 1 to 2 minutes. Add pepper flakes. Stir garlic mixture, salt and pepper into potatoes. Place Bok Choy, sprouts and Edamame in a pot with 2 cups water and set aside. Lay 1 wonton wrapper in palm of hand. Drop a heaping tbsp of potato mixture in the center and make a fist to gather edges. Repeat with remaining wrappers and filling. Set dumplings on top of vegetables in pot. Bring to a boil. Cook, covered, until wrappers are translucent, 3 to 6 minutes. Divide veggies and dumplings among 4 bowls. Add 4 cups water to pot. Bring to a boil. Remove from heat. Add miso, stirring until it dissolves. Divide among bowls; top with green onion.
Nutritional information per serving (serves 4):
286 calories, 6 g fat (0.5 g saturated), 47.8 g carbs, 8.3 g fiber, 11.5 g protein
from self.com
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