Roasted Japanese Sweet Potato

with Sunflower-Miso Slaw

dinner

Salad Appetizer Dinner Root Vegetables Leafy Greens Soy-Free Gluten-Free Nut-Free Winter Recipes Seasonal Menu
SERVINGS
2 2
PREP & COOK TIME
45 min
CALORIES
558
FAT
34g
CARBOHYDRATES
57g
PROTEIN
12g

MAIN INGREDIENTS

  1. 12 ounces Japanese sweet potatoes
  2. 2 tbsp coconut oil
  3. Salt*
  4. 1 1/2 tbsp white miso
  5. 1 tbsp rice vinegar
  6. 1 tbsp vegetable oil*
  7. 1 teaspoon sesame oil
  8. 3/4 pounds savoy cabbage
  9. 4 ounces carrots
  10. 1 scallion
  11. Pepper*
  12. 1/3 cup sunflower seeds
  13. *not included

INSTRUCTIONS

1

Heat the oven to 400°F. Scrub the potatoes, leaving the peels on. Trim the ends, cut each diagonally into 3/4- to 1-inch slices, and put them on a rimmed baking sheet. Rub them all over with the coconut oil and sprinkle with salt. Roast until the potatoes are sizzling and browned on the bottom, 10 to 15 minutes. Flip and cook until deeply colored and tender, 10 to 15 minutes more.

2

Whisk together the miso, vinegar, and vegetable and sesame oils in a large bowl until the mixture is smooth. Rinse and trim the cabbage, carrots, and scallion; peel the carrots. Shred the cabbage and grate the carrots, working either by hand or with a food processor; thinly slice the scallion.

3

Add the shredded vegetables to the bowl, sprinkle with pepper, and toss to coat with the dressing. Taste and adjust the seasoning. To serve, divide the potatoes among plates, top with the slaw, and sprinkle with the sunflower seeds.