Meatless Monday’s: Roasted Miso Potatoes
If you’re looking for a new way to jazz up your potato game, look no further than these Roasted Miso Potatoes. This dish is a perfect fusion of sweet, savory, and spicy flavors, all wrapped up in crispy, golden potato wedges. The star of the show is the miso sauce—a rich and umami-packed dressing that takes these roasted sweet potatoes to a whole new level. Add a sprinkle of crunchy almonds and fresh coriander, and you’ve got a side dish that’s not only delicious but also looks like it belongs in a restaurant.
The combination of miso paste, rice vinegar, and maple syrup brings a beautiful balance of sweet and salty, with just a hint of heat from sriracha. What’s even better is how easy this recipe is to pull together—perfect for busy weeknights when you want something special without spending hours in the kitchen. It’s versatile enough to pair with almost anything, from a hearty salad to grilled proteins, or you can even enjoy it as a stand-alone snack.
Plus, with ingredients like sweet potatoes, almonds, and coriander, you’re getting a dose of nutrition without compromising on flavor. So, if you’re ready to impress your taste buds (and maybe your guests!), these Roasted Miso Potatoes are the perfect addition to your recipe rotation.
What You Need
Ingredients:
21 oz. (600g) sweet potato
1 tbsp. olive oil
Handful of fresh coriander, chopped
2 tbsp. almonds, chopped
For the Sauce:
2 tbsp. white miso paste
1 tbsp. rice vinegar
1 tbsp. maple syrup
2 tsp. sriracha
1 tbsp. soy yogurt
Directions
Preheat the oven: Set your oven to 425°F (220°C).
Prepare the sweet potatoes: Wash the sweet potatoes and cut them into wedges. Place them on a baking tray, drizzle with olive oil, and season with salt and pepper.
Roast the sweet potatoes: Bake the potatoes for about 30 minutes or until they are soft and have a nice char on the edges.
Make the miso sauce: While the potatoes are roasting, mix the white miso paste, rice vinegar, maple syrup, sriracha, and soy yogurt in a small bowl until smooth.
Assemble the dish: Once the potatoes are done, arrange them on a serving plate. Drizzle with the miso sauce and top with chopped almonds and fresh coriander.
Makes 4 servings.
Calories per serving: 220
Fats per serving: 6 grams
Protein per serving: 4 grams
Carbohydrates per serving: 38 grams
This recipe is taken from our Eat Lean: Plant-Powered cookbook featuring 40 delicious recipes for a vibrant vegan lifestyle.
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