Set oven to 220ºC. Cut sweet potatoes lengthways into halves. Coat with 1 tbsp oil and 1 tbsp soy sauce. Place cut side down on a lined oven tray and roast for 25 minutes until golden and cooked through.
2. Prepare the salad
Roughly chop pak choi. Slice oranges and sugar snap peas. Combine with bean shoots. Whisk together 1 tbsp soy sauce and 1 tbsp olive oil. Toss through salad.
3. Make the walnut mince
Roughly slice spring onions. Place in a small food processor with walnuts and pulse to make a mince. Add to a frypan over medium-high heat. Stir in 2 tbsp oil, 2 tbsp soy sauce and 1/2 cup water. Cook for 5 minutes. Remove from pan.
4. Heat the satay sauce
Pour satay peanuts into frypan. Stir in 1/2 cup water to loosen. Cook for 5 minutes until warmed through.
5. Stuff the sweet potatoes
Use a fork to press down the middle of the sweet potatoes to form a boat. Fill with walnut mince.
6. Finish and plate
Divide stuffed sweet potatoes and salad among plates. Spoon over satay sauce to taste.
Use the satay sauce to taste. You can keep any leftovers refrigerated in a sealed container for a dipping sauce or marinade!
Sweet potatoes, 800g
Asian greens, 1 bunch
Sugar snap peas, 1/2 bag (125g) *
Bean shoots, 1 bag (250g)
Walnuts, 1 packet (160g)
Spring onions, 1/4 bunch *
Satay peanuts, 1 jar
From your pantry
Oil (for cooking + olive oil), soy sauce (or tamari)