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Roasted Purple Sweet Potato, Cauliflower & Kale with Peanut Miso Dressing | Living Healthy in Seattle

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

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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 45 minutes
Servings 1

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

Instructions
 

  • 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.
  • Meanwhile, whisk the sauce ingredients together until well combined. Taste, and adjust the ingredient amounts to your liking.
  • 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.
  • Drizzle the veggies with the sauce, then sprinkle with Gomasio. I had sauce leftover.