Japanese Sweet Potato with Tomatilla and Roasted Red Bell Pepper, Tricolor Quinoa with Corn (No Added Fat)
in 2007, I had a small experience grilling with tomatillas but, other than using prepared tomatilla salsa occasionally, I can't remember doing much cooking with tomatillas. I picked a few up today and decided to try using them in the pressure cooker. They're so moist and, though I don't think are eaten raw, I figured just a minute of pressure cooking would result in an interesting flavor.
My wife had prepared some sweet potatoes by pressure steaming them just before I made dinner. I used one, still warm, in the main course. I also used up the remaining roasted red bell pepper that I had. Here is what I did:
- 2 medium tomatillas cut into 3/8" cubes (approx. 1 3/4 cups)
- 1/2 cup onion cut into 1/4" cubes
- 1/2 cup bok choy cut into 1/2" cubes; other greens could be used
- (optional) 4-6 leaves of kale roughly hand-torn into approx. 1/2" squares, stems excepted
- Vegan bouillon cube
- 1T ginger finely (1/8" diced)
- 1/3 cup water
- Cooked sweet potato cut into 3/4" cubes (1 1/2 cups); I usually leave skin on, but decided to compost the skin
- (optional) approx. 1/3 roasted bell pepper cut into approx. 1/4" x 3/4" strips
- 2 scallions cut into 1/2" lengths
- 1/2 t (or to taste) hot red chili powder
- Lemon pepper and salt to taste (I used about 1/4 t of each)
- I put the tomatilla, onion, bok choy, kale, bouillon cube, ginger, and water into my Instant Pot pressure cooker and cooked for just one minute under high pressure.
- When I was ready to proceed, I slowly let out remaining pressure and added the remaining ingredients (sweet potato, roasted pepper, scallion, and spices), and served.