Miso Glazed Mushrooms & Sweet Potato Salad
on Mar 06, 2025
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Miso Mushroom & Sweet Potato Salad: Sweet, savory, & satisfying. Simple recipe for a delicious, healthy meal
Table of Contents
What Makes This Recipe Great?
This Miso Glazed Mushroom & Sweet Potato Salad is a symphony of flavors and textures. Earthy mushrooms, sweet roasted potatoes, and a tangy miso glaze come together in a dish that’s both satisfying and surprisingly light. Perfect as a vibrant side dish, a light lunch, or even a flavorful base for grain bowls, this salad is a guaranteed crowd-pleaser.
- Flavor Explosion: The umami-rich miso glaze perfectly complements the sweetness of the roasted sweet potatoes and the earthy mushrooms.
- Easy to Make: This recipe is simple and straightforward, even for beginner cooks. Roast the sweet potatoes, sauté the mushrooms, whisk the glaze, and toss it all together!
- Versatile: Enjoy it warm or cold, as a side dish, or as a main course. It’s also fantastic with grilled chicken or fish.
- Healthy & Wholesome: Packed with nutrients from sweet potatoes and mushrooms, this salad is a guilt-free indulgence.
- Make-Ahead Friendly: Components can be prepared in advance, making it perfect for meal prepping or entertaining.
Ingredient List
- Mushrooms – I like baby bellas but you can use whatever you like
- Sweet Potatoes
- Purple Cabbage
- Kale
- White Miso – this is at most grocery stores in the asian foods section
- Garlic
- Rice Vinegar
- Honey
- Soy Sauce – use Tamari or coconut aminos to make it gluten free
Step by Step Instructions
Roast the Sweet Potatoes:
- Toss chopped sweet potatoes with oil and seasonings and roast for 45 minutes
Cook the Mushrooms:
- Sauté mushrooms in a skillet until softened.
Make the Miso Glaze:
- Mix together miso glaze and toss with the sweet potatoes and mushrooms.
Assemble the Salad:
- Poor some remaining glaze on the kale.
- Add the chopped cucumber, sliced red cabbage, cooked mushrooms, and roasted sweet potatoes to the bowl.
Other Great Salads to Try:
Miso Glazed Mushroom & Sweet Potato Salad
Sweet, savory, & satisfying. Simple recipe for a delicious, healthy meal
Ingredients
For the Sweet Potatoes:
- 2 large sweet potatoes, cut into bite-sized chunks
- 1 tablespoon avocado oil
- 1 teaspoon salt
For the Mushrooms:
- 8 ounces mushrooms, sliced
- 1 tablespoon avocado oil
For the Salad:
- 2 bunches of kale, stems removed and chopped
- 1 English cucumber, chopped
- ½ head of red cabbage, thinly sliced
For the Miso Glaze:
- ¼ cup white miso paste
- 5 cloves garlic, minced (finely chopped)
- 1 tablespoon soy sauce
- 1 tablespoon honey
- 1 tablespoon rice vinegar
- 2 tablespoons of water
Instructions
Get the Oven Ready:
- Preheat your oven to 425 degrees Fahrenheit (220 degrees Celsius).
- Line a baking sheet with parchment paper (this makes cleanup easier!).
Roast the Sweet Potatoes:
- Put the chopped sweet potatoes on the baking sheet.
- Drizzle 1 tablespoon of avocado oil over them and sprinkle with salt.
- Toss the sweet potatoes so they’re evenly coated.
- Roast them in the oven for about 45 minutes, or until they’re tender.
Cook the Mushrooms:
- While the sweet potatoes are roasting, heat 1 tablespoon of avocado oil in a pan over medium heat.
- Add the sliced mushrooms and cook, stirring occasionally, for about 8 minutes, until they’re soft.
Make the Miso Glaze:
- In a small bowl, mix together the miso paste, minced garlic, soy sauce, honey, and rice vinegar.
- Set aside 2 tablespoons of this glaze in a seperate small bowl.
- Pour half of the remaining glaze over the cooked mushrooms. Cook for another 2 minutes.
- Once the sweet potatoes are finished roasting, pour the rest of the glaze over them and toss them to coat.
Assemble the Salad:
- Put the chopped kale in a large salad bowl.
- To the reserved 2 tablespoons of glaze, add the 2 tablespoons of water, and mix well to thin it out.
- Pour the thinned glaze over the kale and toss it.
- Add the chopped cucumber, sliced red cabbage, cooked mushrooms, and roasted sweet potatoes to the bowl.
- Toss lightly, and enjoy!
Notes
- Optional to top with chopped almonds
Nutrition
Calories: 132kcal, Carbohydrates: 22g, Protein: 3g, Fat: 4g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Sodium: 785mg, Potassium: 414mg, Fiber: 4g, Sugar: 8g, Vitamin A: 8923IU, Vitamin C: 35mg, Calcium: 63mg, Iron: 1mg
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