Tanuki

Healthy vegetable side dish for a prepared meals client. Incidentally vegan, unless you choose to use honey for the glaze.
Gochujang roasted sweet potatoes with walnuts. This is a wonderful side dish for grilled meats and fish if you about that omnivore life. This makes 6 side dish portions.
Glaze: in a small mason jar shake 1TB shoyu, 1TB vinegar (I’m using my homemade pineapple vinegar, you could use cider, white, or rice) 2tsp brown sugar, maple syrup, or honey, 1 serrano chili minced, 2tsp ginger minced, 2 cloves garlic smashed, 2tsp gochujang
Veggies- heat a large sauté pan with oil- I use peanut or coconut here
Add approx 1 1/2 # sweet potato cut into 1/2-3/4inch chunks. Add a pinch of salt and roast stirring occasionally until lightly browned (about 10 minutes on medium flame) tossing in 2C coarse chopped head cabbage, and 1 red onion in large chunks. Stir and cook until sweet potatoes are just tender (about 5-8 more minutes.
Pour glaze over and bring to a boil, stirring just enough to keep pan from scorching. Remove from heat and add a fistful of fresh spinach.
Optional- when spinach is wilted add 1/2C roasted unsalted nuts (walnuts here, but peanuts, cashews, pine nuts, hazelnuts, or even just mixed nuts are also good) or if allergic to nuts you can use seeds for crunch, or even crispy fried shallots or onion strings- reminder here that you’d want to switch oils as well.
For myself I like to serve this with crispy tofu and black rice with coconut and pandan.
A reminder- if you want more tips and recipes, I post mostly on Instagram as Tanukipdx, since I’m in FB jail a lot.