Roasted Sweet Potato and Black Rice Kale Salad with Miso Dressing

This Roasted Sweet Potato and Black Rice Kale Salad with Miso Dressing is a delicious and nutritious way to get your daily dose of vegetables and fiber. The miso dressing adds a unique flavor to the salad that will leave you wanting more.

Cooking Equipment:

Baking sheet Small bowl Large bowl Whisk

Preparation Time:

Cooking Time:

Total Time:

Cuisine:

Asian Fusion

Keywords:

Roasted Sweet Potato, Black Rice, Kale, Miso Dressing, Salad

Meal:

lunch, dinner

Cooking Method:

Dietary Restrictions:

Servings:

Ingredients:

1 sweet potato, peeled and cubed

1 cup black rice

2 cups kale, chopped

2 tablespoons olive oil

2 tablespoons miso paste

2 tablespoons rice vinegar

1 tablespoon honey

1 teaspoon sesame oil

1 teaspoon garlic powder

Salt and pepper to taste

Cooking Instructions:

Preheat oven to 400°F.

Place the cubed sweet potato on a baking sheet and drizzle with 1 tablespoon of olive oil. Roast in the oven for 20 minutes, or until the sweet potato is tender.

Meanwhile, cook the black rice according to package instructions.

In a small bowl, whisk together the miso paste, rice vinegar, honey, sesame oil, garlic powder, and remaining tablespoon of olive oil.

In a large bowl, combine the cooked black rice, roasted sweet potato, and kale.

Pour the miso dressing over the salad and toss to combine.

Season with salt and pepper to taste.

Nutrition:

Calories: 437, Fat: 15g, Carbohydrates: 64g, Protein: 10g, Fiber: 8g

Rating:

Did You Know?

Sri Lankan cuisine includes dishes such as curry, hoppers (rice flour pancakes), and string hoppers (rice flour noodles).