Japantown Gomashio Roasted Sweet Potato Salad

By AislePrompt Editorial · Published 2026-04-05 · Updated 2026-04-05

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A refreshing Japanese-inspired salad with roasted sweet potatoes, sesame-gomasio dressing, and crisp greens, reflecting the Seattle trail's cultural harmony. This Japanese-American-inspired salad recipe (vegetarian, gluten-free), ready in about 55 minutes, pairs sweet potatoes, sesame seeds, white miso into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 320 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 25 min Cook: 30 min Serves 4 Japanese-American cuisine 320 cal/serving

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Ingredients

2 medium, peeled and cubed sweet potatoes
1 tbsp sesame seeds
1 tsp white miso
1 tbsp rice vinegar
1 tsp maple syrup
4 cups, stems removed and chopped kale
1/2 cup shredded carrots
1/2 cup, shelled edamame
2, thinly sliced green onions
1 tsp toasted sesame oil
1/4 tsp sea salt

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Instructions

Step 1: Preheat oven to 400°F; toss 2 peeled and cubed medium sweet potatoes with 1 tsp toasted sesame oil and 1/4 tsp sea salt on a baking sheet.
Step 2: Roast for 25-30 minutes until tender and slightly caramelized, flipping halfway through.
Step 3: While potatoes roast, make gomasio dressing: whisk 1 tbsp sesame seeds, 1 tsp white miso, 1 tbsp rice vinegar, and 1 tsp maple syrup in a small bowl until smooth.
Step 4: In a large bowl, massage 4 cups chopped kale with 1 tsp toasted sesame oil for 2 minutes until softened and vibrant green.
Step 5: Add 1/2 cup shredded carrots, 1/2 cup shelled edamame, and 2 thinly sliced green onions to the kale, then toss with 2/3 of the gomasio dressing.
Step 6: Toss the roasted sweet potatoes with the remaining gomasio dressing, then add to the salad bowl and gently mix until evenly distributed.