Miso Glazed Sweet Potatoes + Ginger Dressing & Toasted Pepitas

Grocery

List

Serves 6 (mains)

Organic chickpea miso - miso master

Organic extra virgin olive oil - high quality

2-3 large organic sweet potatoes

1” of ginger root - organic 

1 small organic red onion

5 organic limes

6 c organic baby kale - washed + dried or mixed farm greens

1 bunch organic cilantro - washed + dried

½ c organic hulled pepitas (pumpkin seeds)

organic sesame seeds

2 organic avocados

To Make Roasted Sweet Potatoes & Kale

2 T chickpea miso 

4 T extra virgin olive oil

⅛ c warm water to thin

2-3 large sweet potatoes cut in 1” cubes

1/2 small red onion thinly sliced

1 lime juice and zest

6 c baby kale

½ c fresh cilantro leaves

½ c pepitas

2 t sesame seeds

To Make Ginger Miso Dressing

2 T chickpea miso

1 ½ T fresh ginger micro planed

3 limes juice and zest

¾  c extra virgin olive oil

Combine all ingredients in a bowl and whisk until smooth. Use immediately or store in a mason jar in the fridge up to 3 days.

Heat oven to 425F mark. In a large mixing bowl, whisk together miso & olive oil, add potatoes & toss to coat. Spread potatoes on a rimmed baking tray & roast until caramelized ~25min. In a small bowl, toss onion slices & lime & let rest while making dressing above. Heat small cast iron skillet, add pepitas & toast until slightly brown. Remove potatoes from oven & cool. Add baby kale or mixed greens to large mixing bowl & toss with dressing. Arrange each plate with equal parts kale, and layer remaining ingredients.