“This easy recipe is colorful and chock full of vital nutrients. I chose it because it doesn’t require oven space.”
Ingredients
- 1 tablespoon chickpea miso paste
- 2 tablespoons olive oil
- 1 sweet potato, cut into 1-inch cubes
- ⅛ medium red onion, thinly sliced
- ¼ teaspoon kosher salt
- ¼ teaspoon grated lime zest
- 2 cups baby kale
- ¼ cup picked fresh cilantro
- ¼ cup hulled pepitas (pumpkin seeds), toasted
- Miso-Ginger Dressing (recipe below)
- 1 teaspoon sesame seeds
- 2 teaspoons chickpea miso paste
- 2 teaspoons grated fresh ginger
- Zest and juice of 2 limes
- ½ cup extra-virgin olive oil
- Flaky sea salt, to taste
Preparation
SALAD
Preheat oven to 425°F. Line a baking sheet with parchment paper.
In a large bowl, whisk together the miso and olive oil. Toss the cubed sweet potatoes in the miso mixture until evenly coated. Spread the potatoes out on the prepared baking sheet and roast for 20 to 25 minutes, until soft and caramelized.
In a small bowl, toss the onion slices with the salt and lime zest and let sit for about 10 minutes.
While the potatoes are still warm (not hot), transfer them to a serving bowl and toss with the kale, cilantro, pepitas, onion and dressing. Sprinkle with sesame seeds.
MISO-GINGER DRESSING
In a small bowl, whisk together the miso, ginger, lime zest and lime juice. Slowly add the olive oil, then whisk until emulsified. Season with salt, to taste. Cover and store in the fridge for up to 1 week.
About this recipe
Source: The Clean Plate: Eat, Reset, Heal by Gwyneth Paltrow
