Sesame Sweet Potato Salad with Miso Ginger Dressing
Try this Sesame Sweet Potato Salad with Miso Ginger Dressing recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 4
vegan
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
dairy free
pescatarian
- 1/8 teaspoon cayenne pepper
- 2 tablespoons olive oil
- 1 teaspoon sesame oil
- 1 teaspoon soy sauce
- 3 tablespoons sesame seeds
- 2 tablespoons rice wine vinegar
- 1 tablespoon mirin
- 1 tablespoon grated ginger root
- 4 medium sweet potatos peeled and cut in 1 1/2 inch chunks
- 2 tablespoons miso paste (i use white miso)
- Carbohydrate 4.74408437501725 g
- Cholesterol 0 mg
- Fat 9.58091437572367 g
- Fiber 1.95330002617836 g
- Protein 2.97606562500255 g
- Saturated Fat 1.34229375009992 g
- Serving Size 1 1 Serving (57g)
- Sodium 4.25262500052565 mg
- Sugar 2.79078434883889 g
- Trans Fat 0.414373125019599 g
- Calories 117 calories
Preheat oven to 400 degrees. Toss sweet potatos with olive oil and put in a bag with sesame seeds and shake to coat. Spread out on foil-lined baking sheet and roast until tender, about 10-12 minutes. Allow to cool. Whisk together remaining dressing ingredients. Toss gently with potato chunks. Serve at room temperature.
