INGREDIENTS:
2 medium sweet potatoes Olive oil, to coat potatoes Salt and pepper, to taste 1 cup cup ricotta cheese 2 2 cups AeroFarms Micro Bok Choy 2 tsp lemon juice 2 tsp olive oil (for dressing microgreens) Hot honey (storebought or infuse your own with peppers of your choice) Optional: toasted pumpkin seeds or chopped pecans for garnishINSTRUCTIONS:
- Preheat oven to 425°F. Wash and scrub the sweet potatoes. Pat dry.
- Slice potatoes in half lengthwise and rub flesh side with olive oil. Season with salt.
- Place sweet potatoes cut-side down on a baking sheet lined with parchment. Roast for 30–35 minutes, until soft and caramelized on the edges (longer for larger potatoes).
- While sweet potatoes roast, in a small bowl, toss microgreens with lemon juice, olive oil, and a pinch of salt.
- When potatoes are done, place on serving plates, cut-side up. Spread the ricotta on each of the four halves and top with the dressed microgreens.
- Warm the hot honey briefly in microwave or stovetop if desired, for ease of drizzling.
- Drizzle the sweet potatoes with hot honey and a sprinkle of toasted nuts or seeds, if using.
