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Miso Mushroom & Sweet Potato Salad: Sweet, savory, & satisfying. Simple recipe for a delicious, healthy meal.
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Miso Glazed Mushroom & Sweet Potato Salad

Sweet, savory, & satisfying. Simple recipe for a delicious, healthy meal
Prep: 10 minutes
Cook: 45 minutes
Servings: 8
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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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