Have yourself some carbs already! It’s okay, because carbohydrates (the ones that are found in whole, plant foods) are your friend. Eat up, butter cup and enjoy the fiber, phytonutrients, calcium, potassium, vitamin e and c, and plant-protein.


click here (Miso Ginger + Kale Roasted Sweet Potato) for the printer-friendly version with nutrition facts

Miso Ginger + Kale Roasted Sweet Potatoes 

vegan, gluten-free, dairy-free

Recipe by Jentry Lee Hull

Yields 2 large servings 

MAIN INGREDIENTS

  • 2 large sweet potatoes (or yams)
  • 1 bunch lacinato kale, stems removed and chiffonade
  • 1 cup shredded carrots
  • 1 cup white beans (great northern or cannellini) drained and rinsed
  • 1/4 cup cashews
  • Salt and pepper, to taste

MISO GINGER DRESSING INGREDIENTS

  • 2 Tbsp yellow miso
  • 3 Tbsp hot water
  • 1 Tbsp maple syrup
  • 2 Tbsp rice vinegar
  • 3 Tbsp toasted sesame oil
  • 2 Tbsp avocado oil
  • 2 Tbsp coconut yogurt (I used So Delicious plain, unsweetened yogurt) 
  • 1 thumb-sized piece fresh ginger, peeled and finely minced 
  • 1/4 tsp cayenne 

 

 

METHOD

  • Preheat oven to 450 degrees F.
  • Scrub and rinse potatoes. Dry and set aside until oven is preheated.
  • No need to season or coat the potatoes in oil. I repeat, no oil needed. Just the bare, naked potatoes.
  • Place whole potatoes on a baking sheet/pan and roast for 50-60 minutes, turning halfway through.
  • Pierce the center of the potatoes with a small knife or fork to test doneness. They should be tender to the touch all the way through. You should see some bubbling up or caramelizing happening on the skin.
  • While potatoes are roasting, make the Miso Ginger Dressing:
      • Whisk together miso and hot water until the miso is completely dissolved.
      • Combine miso mixture with remaining ingredients.
      • Adjust seasoning to taste.
  • Toss some of the dressing  (about 2-3 Tbsp) with prepared/chiffonade lacinato kale and massage kale for about 1 minute, or until tender and bright green. Add more dressing if needed.
  • Incorporate shredded carrots, white beans, and cashews.
  • Once potatoes are fully roasted and cooked through, remove from heat.
  • Cut potatoes in half, lengthwise.
  • Mash flesh with a fork.
  • Top with massaged kale, add salt and pepper to taste, and enjoy!

thrive on,

Coach Jentry