Maple, black bean sweet potatoes with sesame broccoli and zucchini noodles

Ingredients

Sweet Potatoes

• 4
  
  small (or 2 large) sweet potatoes peeled, sliced 1/2″ thick
  
• 1
  
  large shallot, minced
  
• 1
  
  garlic clove, minced
  
• 2
  
  tablespoons fermented black beans, rinsed, chopped
  
• 2
  
  tablespoons grated ginger (I keep it frozen and use a microplane)
  
• 1
  
  tablespoon orange zest
  
• 1
  
  lapsang souchong teabag
  
• 2
  
  tablespoons soy sauce
  
• 2
  
  tablespoons dry sherry
  
• 2
  
  tablespoons maple syrup
  
• 
  
  cilantro for garnish
  
• 2
  
  zucchinis, sliced into noodles, salted, rinsed, patted dry
  

Broccoli

• 1
  
  head broccoli, cut into large florets
  
• 2
  
  tablespoons sesame seeds
  
• 1/2
  
  tablespoon maple syrup
  
• 1
  
  tablespoon brown rice vinegar
  
• 1/2
  
  teaspoon chili garlic sauce
  
• 1/2
  
  teaspoon toasted sesame oil
  
• 
  
  oil (light olive or walnut)
  

Directions

1. Brown the sweet potatoes in some oil and remove them to a bowl. Sautee in the same pan the shallot, garlic, black beans, ginger and zest until very aromatic.
2. Steep the tea in 1 cup boiling water for 5 minutes. Remove teabag and stir in soy, 2 T syrup and sherry. Simmer 5 minutes and add back the sweet potatoes. Cook over high heat until sauce is reduced to a glaze.
3. Meanwhile, cook broccoli florets in some oil over very high heat until charred in places. Add a splash of water, lower the heat and cover to steam until crisp tender.
4. For the sesame vinaigrette, toast 2 T sesame seeds in a dry pan for just a couple minutes until fragrant. Grind with a mortar and pestle and add remaining 1/2 T maple syrup, brown rice vinegar, chili garlic sauce and toasted sesame oil. Whisk together while adding a thin stream of oil until emulsified (about 1/4 c).
5. To serve, place a pile of zucchini on the plate and top with sweet potatoes. Drizzle vinaigrette over broccoli. Top with a sprinkle of cilantro.