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Miso Broccoli & Sweet Potato Salad
Purple sprouting broccoli is a delicious ingredient to cook with when it’s in season. We love roasting it until it’s crispy and slightly charred on top. Here we coat it in a miso, lemon, sesame and tamari marinade which creates a really rich flavour, which is great with the sweet potatoes too.
👥 4 Servings⏱️ Prep & Cook: 45 min🔥 Cook: 45 min👤 Deliciously Ella📖 deliciouslyella
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●bowl
📝 Preparation Steps
1
Preheat oven to 220°C / 200°C fan / 400°F.
2
In a bowl, mix together the sesame oil, tamari, brown rice miso, lemon juice and apple cider vinegar.
tamari2 tablespoonslemon1apple cider vinegar1 teaspoon
3
Place the sweet potato chunks into a large baking tray and pour over half of the miso mixture, stirring well to ensure everything is coated.
4
Place in the oven to cook for ⏱️ 25 minutes.
5
Once the sweet potatoes have been in the oven for about ⏱️ 25 minutes, mix through the broccoli and remaining miso mixture and cook the two together for a final ⏱️ 10 minutes.
6
When the broccoli is going crispy and the sweet potatoes have softened, remove the tray from the oven.
7
Give everything a good mix and sprinkle with chopped almonds and chilli flakes before serving.
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