RECIPE: The Avec Roasted Sweet Potato and Avocado from Chef Paul Kahan

RECIPE: The Avec Roasted Sweet Potato and Avocado from Chef Paul Kahan

Renowned Chicago chef, Paul Kahan, is celebrated for his creative, seasonal, and classically inspired cuisine, receiving accolades for his iconic restaurants, including Blackbird, avec, The Publican, and more. Honored as the James Beard Foundation’s Outstanding Chef in 2013 and Best Chef of the Midwest in 2004, he’s considered one of America’s most influential chefs. Kahan’s culinary journey began in his father’s deli and smokehouse, evolving through kitchen experiences at Metropolis and Topolobampo. Alongside his culinary success, he’s a passionate mentor to young chefs, prioritizing education and empowerment. Committed to philanthropic causes like Alex’s Lemonade Stand Foundation and Pilot Light, Paul Kahan is also a devoted husband, music enthusiast, and cycling aficionado.

Chef Kahan has been a supporter of STEELPORT from day one, and describes STEELPORT as an “absolutely exquisite knife. All aspects of the knife are so special. Design, materials and craftsmanship combine to make a knife that I look forward to using the rest of my life.”

Chef Kahan was kind enough to share the recipe for a perfect all-season recipe from avec for a delicious Roasted Sweet Potato and Avocado salad:

Avec Roasted Sweet Potato and Avocado

(Serves 4)

• 3 Sweet Potato
• 2 Avocado
• Za’atar Buttermilk
• Aleppo Oil
• Harissa Pickled Lemon
• ⅓ Vidalia Onion, sliced thin
• 1/2 C Sunflower Seeds/1/2 C Crispy Bulgur Wheat Berries
• Picked Fresh Dill

Crispy Bulgur:
1. Start Bulgur in ⅔ cup cold, salted water
3. Cook until water has evaporated
3. Cover Bulgur and let steam for 30 minutes
4. Lay out on a plate and let Bulgur dry out in the refrigerator
S. Next day, fry bulgur in a 325 degree fryer until Bulgur Stops bubbling, about I minute
6. Season with salt and pepper

Sweet Potatoes:
1. Preheat oven to 450 degrees
2. Washand and dry sweet potatoes
3. Cut into 1 inch cubes
4. Toss with Olive oil and salt and pepper
5. Warm a sauté pan large enough to hold potatoes evenly in a single layer
6. Add potatoes to pan and toss for 30 seconds
7, Place pan in oven and roast for 10-15 minutes or until

Aleppo Oil (will hold in refrigerator for up to a month)
2/3C Ground Aleppo Pepper
1C Extra Virgin Olive Oil
1. Put all ingredients in a bowl and whisk together.

Za’atar Buttermilk
IC Dukes Mayo
1/2C Buttermilk
2ea Garlic Cloves, microplaned
1/2tsp. Distilled Vinegar tsp Lemon Juice
1Tbsp Za’atar
Salt to taste

1. Put all ingredients in a bowl and whisk together.
Pickled harissa lemons (will hold in refrigerator for up to a month)
4 lemons, halved and sliced thin, seeds removed
¾ c sugar
3/4c Lemon juice
1/4 Izak (Sweet Chilis, Garlic, Cumin & Spices)
1 fresno, minced
4cl garlic, microplaned
1. Combine sugar, lemon juice, Izak, fresno, and garlic
2. Fold in sliced lemons and let marinate overnight

1. On a platter, lay out sweet potatoes
2. Cut avocado and remove seed
3. Using a spoon, scoop out chunks of avocado and lay alongside sweet potatoes
4. Drizzle enough Za’atar buttermilk and Aleppo oil over sweet potatoes and avocado. About a quarter cup of each.
5. Top with onion, a few marinated sliced lemons, dill and Crispy Bulgur

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