• Karine Wlasichuk

She's Lazy and She's Grace: Asian Sweet Potato Salad

If you do not know which song from which movie I am referring to, go on the Internet and search forever because something is strongly missing from your childhood/tween years/entire life. Hint? Sandra Bullock was my first woman crush and in this movie, most likely yours too (SHE'S BEAUTYYYY AND SHE'S GRACE, SHE'S MISS UNITED STATES). Correction, my first female crush was year before, utter legend Monica Bellucci in Astérix et Obélix, Mission Cléopâtre -because I have two eyes and a brain. Onto the salad.

So it turns out the title is wrong. I would opt for 'desperate' instead of 'lazy' - but that's too many syllables for the song (again, do you not know it!?). I was out of many staple ingredients for a nice sushi bowl (ahem, quarantine) and ended up with this beauty instead. And I was not upset whatsoever- it was enticing, flavourful and filling.

Here to show you the steps, a few rainy afternoon photographs of a simple yet delightful lunch. Bonus, René does not like sweet potatoes so I got a portion for tomorrow's lunch as well. Win-ning.

You will need,

Yellow onion (1, thinly sliced)

Rice (1 cup)

Sweet potato (1, peeled and chopped)

Sesame oil (a bunch)

Garlic (4 cloves, minced)

Sesame seeds (a generous pinch)

Ginger, fresh or powder (1 pinch)

Soy sauce (3 tbsp)

Vegetable oil (3 tbsp)

Scallions (3, thinly sliced)

Lettuce (I used Boston lettuce which is basically smooth as butter)

Curry sea salt (optional, I used it on the potatoes before grilling and it was sublime)

* I have a dressing recipe in which I also add brown sugar, which I usually reserve for fish/meats- up to you! Click here!

A few simple steps,

1. Place sweet potato pieces on a baking tray, mix with sesame oil and sea salt of your choice, and cook for 35-40 minutes at 375 degrees (I also broiled for the last 45 seconds or so). Let cool down and set aside.

2. While the potatoes bake, prepare your sauce: mix 4 tbsp of sesame oil with 2 of the minced garlic cloves, one pinch of ginger, soy sauce, sesame seeds, and the vegetable oil. Add in the scallions and mix. Repeat as many times as you desire depending on how much you want. Set aside.

3. In a separate pot, prepare the rice: start by stirring sesame oil, the rest of the garlic and ginger over medium heat for 1 minute. Add the rice and water- cook the rice according to package instructions (calrose rice is typically one cup for 1 1/3 water with salt) and set aside, covered.

4. For the onions: heat sesame oil in skillet over medium-heat. Add onions, salt and pepper. Stir for 5-7 minutes, until softened, and lower the heat. Let simmer for 15 minutes while stirring often. Set aside when you are happy with the browning/ softening level- I like mine crispy and lightly burned, sue me.

5. On a very photogenic ceramic plate, spread a bed of chopped lettuce and then add all elements on top. Drizzle with as much dressing as you desire and enjoy multiple servings!