Wednesday, January 13, 2016

roasted sweet potato salad + tahini miso dressing

I. Love. Potatoes. Especially sweet potatoes! I just started back at school and I'm busier than ever. This means that a lot of easy meals, like this one, that also serve as a leftover lunch are frequently making the menu. Sweet potatoes are filling and nutritious, and when they're paired with crunchy cabbage and celery and topped with a lemon miso tahini dressing, you basically have yourself a super food. Or at least a super meal :)

roasted sweet potato salad
  • 1.5 lbs sweet potatoes, peeled and cubed
  • .5 lbs purple cabbage, shredded (about 3 cups)
  • 1 cup chopped celery (tops included)
  • 1 handful chopped fresh parsley

Preheat oven to 350 degrees F. Toss the sweet potato cubes in a drizzle of coconut oil and salt and pepper (optional but recommended). Bake on a tray for about 30 minutes, they should be tender when poked with a fork and browning a little on the outside. Finely chop the cabbage, celery, and parsley. Set aside to make the dressing.

lemon miso tahini dressing
  • 1 clove garlic
  • 1 Tbsp miso
  • 1 Tbsp rice vinegar
  • 2 Tbsp lemon juice
  • 2 Tbsp tahini
  • 2 Tbsp water
  • a pinch of red pepper flakes

Add all of the dressing ingredients to a high powered blender and blend until smooth. Toss the veggies and potatoes with the dressing until everything is evenly coated. I served this tasty salad over quinoa and sprinkled with sesame seeds for dinner and I'm taking some tomorrow for lunch! It would also make a great side for burgers, fish, or even to take to a pot luck. Enjoy!

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