Posted on August 23 2020
Roasted Miso Potato Recipe
Vegan Potatoes Recipes
Wholesome miso potato is perfect for a heavy snack or an early dinner. With a10 minute of prep time, its meant to be very easy and filing. The white miso rice sauce is perfectly creamy and balanced with flavours. Baked potatoes are always great in winter, this time do give this one a try!
Starchy, Sweet root – Sweet potato
- They’re high in fibre and antioxidants, which protect your body from free radical damage and promote a healthy gut and brain.
- They’re also incredibly rich in beta-carotene, which is converted to vitamin A to support good vision and your immune system.
- Sweet potatoes are versatile and can be prepared in both sweet and savoury dishes, making them an exceptional carb option for most people.
Miso is traditionally made from soybeans; certain varieties use other types of beans or peas. Other ingredients may also be used to make it, including rice, barley, rye, buckwheat and hemp seeds, all of which affect the colour and flavour of the final product.
It’s incredibly nutritious and linked to a variety of health benefits. The fermentation process used to produce it may be especially beneficial, potentially boosting digestion, aiding the immune system and helping fight disease.
If you’re planning to give miso a try, just keep in mind that its flavour can be strong and quite salty. A small amount can go a long way.
21 oz. (600g) sweet potato
1 tbsp. olive oil
Handful coriander, chopped
2 tbsp. almonds, chopped
2 tbsp. white miso paste.
1 tbsp. rice vinegar.
1 tbsp. maple syrup.
2 tsp. sriracha.
1 tbsp. soy yogurt.
For the sauce:
Preheat oven to 425°F (220°C).
Wash the potatoes and cut them into wedges. Place them on a baking tray and drizzle with olive oil. Season with salt & pepper. Cook for 30 minutes or until soft and charred.
In the meantime, combine all the sauce ingredients in a small bowl.
Once potatoes are cooked, arrange them on a serving dish, drizzle with the sauce and top with chopped almonds and coriander