Miso-Tahini Dressing with Roasted Sweet Potato Salad

By AislePrompt Editorial · Published 2026-07-22 · Updated 2026-07-22

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 developed and reviewed.

A vibrant salad featuring roasted sweet potatoes and greens tossed in a creamy miso-tahini dressing with a hint of citrus. This Asian Fusion-inspired salad recipe (vegan), ready in about 35 minutes, blends medium sweet potatoes, peeled and cubed, olive oil, salt into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 280 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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: 10 min Cook: 25 min Serves 4 Asian Fusion cuisine 280 cal/serving

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Ingredients

2 (about 1 pound) medium sweet potatoes, peeled and cubed
2 tablespoons olive oil
1/2 teaspoon salt
4 cups baby spinach
1 medium carrot, shredded
1/4 cup roasted pumpkin seeds
2 tablespoons white miso paste
3 tablespoons tahini
2 tablespoons fresh lemon juice
2 tablespoons warm water
1 teaspoon maple syrup
1 small garlic clove, minced

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Instructions

Step 1: Preheat oven to 425°F. Toss 2 peeled and cubed medium sweet potatoes with 2 tablespoons olive oil and 1/2 teaspoon salt. Spread on a baking sheet and roast for 25 minutes, turning halfway, until tender and caramelized.
Step 2: While sweet potatoes roast, prepare dressing by whisking together 2 tablespoons white miso paste, 3 tablespoons tahini, 2 tablespoons fresh lemon juice, 2 tablespoons warm water, 1 teaspoon maple syrup, and 1 minced small garlic clove until smooth and creamy.
Step 3: In a large bowl, combine 4 cups baby spinach, 1 shredded medium carrot, and roasted sweet potatoes.
Step 4: Pour miso-tahini dressing over salad and toss gently to coat everything evenly.
Step 5: Sprinkle 1/4 cup roasted pumpkin seeds on top and serve immediately or chilled.