Blackened Walu Skewer Recipe
crispy sweet potatoes, veggie slaw, scallions, cilantro, miso vinaigrette, miso aioli *, sesame cashews
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Sweet Potatoes
Veggie Slaw
Miso Vinaigrette
Miso Aioli
Sesame Cashews
Method
Preparing Sweet Potatoes
- 1
Preheat the oven to 425°F (220°C).
- 2
Peel and cube the sweet potatoes into bite-sized pieces.
- 3
In a large bowl, toss the sweet potatoes with olive oil, blackening seasoning, and salt until evenly coated.
- 4
Spread the sweet potatoes on a baking sheet in a single layer.
- 5
Roast in the oven for 25-30 minutes, stirring halfway through, until crispy and tender.
Making Veggie Slaw
- 6
Thinly slice the cabbage, carrot, and red bell pepper.
- 7
Chop the scallions and cilantro finely.
- 8
In a large bowl, combine the cabbage, carrot, red bell pepper, scallions, and cilantro. Toss to mix well.
Preparing Miso Vinaigrette
- 9
In a small bowl, whisk together the white miso paste, rice vinegar, olive oil, maple syrup, and salt until smooth.
Making Miso Aioli
- 10
In another small bowl, mix the mayonnaise with white miso paste, minced garlic, and lemon juice until well combined.
Preparing Sesame Cashews
- 11
In a skillet over medium heat, add the cashews and sesame oil.
- 12
Toast the cashews for about 5-7 minutes, stirring frequently, until golden brown. Sprinkle with salt.
Assembling the Skewers
- 13
Once the sweet potatoes are roasted, assemble the skewers by alternating sweet potato cubes and veggie slaw on skewers.
- 14
Drizzle with miso vinaigrette and serve with miso aioli on the side.
- 15
Top with toasted sesame cashews for added crunch.