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Roast Sweet Potato with Miso & Pecans

July 5, 2011 by Alex McLeavy

Vegan, Gluten free

Salty and sweet organic sweet potatoes

 

organic sweet potato miso kale

Besides being a great source of fibre and complex carbohydrates, gold sweet potatoes are very rich in beta-carotene- hence the brilliant colour. They’re also very yummy, especially when roasted! Serve this as a side dish at dinner or add some pan-fried tofu to boost the protein content for a light meal.

 

Ingredients (serves 4 as a side)

60 g pecans

800 g gold sweet potatoes, scrubbed and cut into 3 cm² chunks

2 tsp sesame oil

1 Tbsp Shiro (white) miso

1 Tbsp brown rice vinegar

1 sheet nori

1 bunch cavolo nero, stems removed and roughly chopped

sea salt

freshly ground black pepper

 

Method

1. Preheat oven 180°C. Roast pecans 5 minutes. Cool and break into halves.

2. Increase oven temperature to 200°C. Toss sweet potatoes in sesame oil, salt and pepper. Roast for about 40 minutes, or until lightly golden.

3. Meanwhile, whisk miso with 1 Tbsp hot water, brown rice vinegar and a pinch of salt. Toast one side of the nori in a dry pan until it turns bright green then crumble immediately.

4. When the sweet potato is almost ready steam cavolo nero over boiling water for about 2 minutes, or until it just collapses. Toss the sweet potatoes with miso mixture then add cavolo nero and pecans. Top with toasted pecans and serve.

 

Filed Under: Recipes, Side Dishes Tagged With: Gluten free, Vegan recipes

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