Wow.

I’m nearly speechless…

But not quite!

This bowl is not only beauty queen material but also packed with flavor on flavor.

And texture.

I’m already looking forward to whipping it up again.

It’s that dang good!

Note: I may be a tiny bit biased since peanut butter is my all-time favorite edible substance.

Simply roast vibrant purple sweet potato, cauliflower florets and dino kale until tender (crispy for the kale), then drizzle on a liberal amount of sauce.

For the sauce all you have to do is whisk creamy peanut butter with a splash of warm water, rice vinegar, pure maple syrup, yellow miso paste, minced fresh ginger, toasted sesame oil, low sodium tamari and red chili flakes.

Sprinkle on seaweed Gomasio for an extra hit of flavor, then dig in.

P.S. Try to find a sweet potato with purple flesh (the inside is purple and the skin will be a purply brown color). There are a few different varieties out there and some are indeed superior to others. Go Dawgs

P.P.S. I didn’t use salt since the sauce is salty enough (for my taste) plus the seaweed Gomasio contains salt as well! If you can’t find Gomasio you can just leave it out. No biggie.

P.P.P.S. You can bet your bottom dollar that I dumped on loads more sauce after snapping photos. He he.

Roasted Purple Sweet Potato, Cauliflower & Kale with Peanut Miso Dressing

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 45 minutes mins

Total Time 45 minutes mins

Servings: 1

Ingredients Method

Ingredients

  

• 2 cups cubed purple sweet potato (skin on)
• 1 1/2 cups medium-small cauliflower florets
• 1 1/2 cup torn dino kale
• Enough avocado oil or olive oil to lightly coat vegetables
• Seaweed Gomasio (seaweed sesame salt, I use Garden of Eden)

Peanut Miso Sauce

• 2 tablespoons creamy natural peanut butter (no added oil or sugar)
• 2 tablespoons warm water
• 4 1/2 teaspoons rice vinegar
• 2 teaspoons pure maple syrup
• 1 1/2 teaspoons white miso paste (I use Miso Master Organic Mellow White Miso)
• 3/4 teaspoon minced fresh ginger
• 1/2 teaspoon toasted sesame oil
• 1/2 teaspoon low sodium tamari
• Red chili flakes, to taste

Method

 

1. Heat the oven to 425. Line a rimmed large metal baking sheet with parchment paper, then toss the sweet potato and cauliflower in enough oil to lightly coat. Roast for 15 minutes, flip, then roast for another 15 minutes or until tender. Set aside.
2. Meanwhile, whisk the sauce ingredients together until well combined. Taste, and adjust the ingredient amounts to your liking.
3. When the sweet potato and cauliflower are done cooking, transfer to a bowl. Increase the oven temperature to 450. Carefully toss the kale in enough oil to coat, then roast for 5 minutes, or until crisp along the edges. Add the roasted kale to the other veggies.
4. Drizzle the veggies with the sauce, then sprinkle with Gomasio. I had sauce leftover.