Miso-Roasted Sweet Potatoes with Kale and Tahini Dressing

Sweet potatoes roasted with a savory miso glaze, served over tender kale with a creamy tahini dressing.

Cuisine: Asian-Inspired

Category: Vegetarian

Prep: 20 minutes. Cook: 30 minutes.

Serves 4.

Ingredients

• 2 lbs, peeled and cut into 1-inch cubes sweet potatoes
• 2 tbsp white miso paste
• 1 tbsp maple syrup
• 1 tbsp sesame oil
• 6 oz, stems removed and chopped kale
• 3 tbsp tahini
• 1 tbsp lemon juice
• 2 tbsp water
• 1 clove, minced garlic
• 1/4 tsp salt

Instructions

1. Step 1: Preheat oven to 400°F. In a large bowl, whisk 2 tbsp white miso paste, 1 tbsp maple syrup, and 1 tbsp sesame oil until smooth. Add 2 lbs cubed sweet potatoes and toss to coat evenly.
2. Step 2: Spread the sweet potatoes in a single layer on a parchment-lined baking sheet. Roast for 25-30 minutes, stirring once halfway through, until golden brown and tender when pierced with a fork.
3. Step 3: While the sweet potatoes roast, prepare the dressing: in a small bowl, combine 3 tbsp tahini, 1 tbsp lemon juice, 2 tbsp water, 1 minced garlic clove, and 1/4 tsp salt. Whisk until smooth and creamy.
4. Step 4: In a large bowl, add 6 oz chopped kale and drizzle with 1 tbsp of the tahini dressing. Massage the dressing into the kale for 2 minutes until it softens and turns vibrant green.
5. Step 5: Once the sweet potatoes are done, toss them with the remaining tahini dressing and serve over the massaged kale.