Sweet potato with avocado cream and wild rice
1 serving
100 minutes
Sweet potato is one of Australian chef Glen Ballis's favorite foods. He comes up with something on this theme for each of his restaurants, but never repeats himself. The version from Avocado Queen is a model of minimalism : a pillow of wild rice grains in a delicate creamy sauce at the bottom, a piece of baked sweet potato on top, and mashed avocado pulp with greens on top, which contrasts with all the other layers in texture. It's surprisingly simple, but beautiful and juicy, pure flavors and clean colors.
1
Mash the avocado, add olive oil, lemon juice, and spices, and mix thoroughly.
- Avocado: 0.5 piece
- Olive oil: 20 ml
- Lemon juice: 2 ml
- Ground black pepper: 1 g
- Salt: 2 g
2
Cut the sweet potato lengthwise on top and bake it whole in the skin at a temperature of 220–230 degrees for 35-45 minutes.
- Sweet potato: 200 g
3
Boil wild rice in salted water for 30-40 minutes.
- Wild rice: 120 g
- Salt: 2 g
4
Place the cooked rice on a plate and dress it with melted butter and finely chopped herbs.
- Butter: 30 g
- Dill: 5 g
- Parsley: 5 g
5
Spread avocado cream on top of the sweet potato, and sprinkle with sesame pepper and finely chopped scallions.
- Avocado: 0.5 piece
- Shichimi togarashi: 1 g
- Chives (ciboulette): 7 g