Miso Broccoli & Sweet Potato Salad
Total Time
45 minutes
Prep Time
0 seconds
Cook Time
45 minutes
Rating
0 out of 5 stars
(0)
Ingredients
4 servings
- 2 sweet potatoes
- 4 oz purple sprouting broccoli
- 1 handful of roasted almonds
- pinch of dried red chilli flakes
- 3 tablespoons toasted sesame oil
- 2 tablespoons tamari
- 1 tablespoon brown rice miso paste
- 1 lemon
- 1 teaspoon apple cider vinegar
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Preparation
Step 1
Preheat oven to 220°C / 200°C fan / 400°F.
Step 2
In a bowl, mix together the sesame oil, tamari, brown rice miso, lemon juice and apple cider vinegar.
Step 3
Place the sweet potato chunks into a large baking tray and pour over half of the miso mixture, stirring well to ensure everything is coated.
Step 4
Place in the oven to cook for 25 minutes.
Step 5
Once the sweet potatoes have been in the oven for about 25 minutes, mix through the broccoli and remaining miso mixture and cook the two together for a final 10 minutes.
Step 6
When the broccoli is going crispy and the sweet potatoes have softened, remove the tray from the oven.
Step 7
Give everything a good mix and sprinkle with chopped almonds and chilli flakes before serving.
Step 8
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