Roasted Sweet Potato and Black Rice and Tofu Salad with Miso Dressing

This vegan Roasted Sweet Potato and Black Rice and Tofu Salad with Miso Dressing is an easy yet flavorful meal that is packed with protein! The combination of roasted sweet potatoes, black rice, marinated tofu in a miso dressing makes for an incredibly satisfying dish that can be served warm or cold!

Cooking Equipment:

Baking sheet lined with parchment paper; medium bowl; large bowl

Preparation Time:

Cooking Time:

Total Time:

Cuisine:

Asian Fusion

Keywords:

vegan, vegetarian, roasted sweet potato, black rice, tofu, miso dressing

Meal:

lunch, dinner

Cooking Method:

Dietary Restrictions:

Servings:

Ingredients:

1 large sweet potato (about 300g), peeled and cubed

2 tablespoons olive oil

1/2 cup black rice (100g)

1/2 block firm tofu (200g), cubed

2 tablespoons white miso paste

2 tablespoons rice vinegar

1 tablespoon sesame oil

1 teaspoon honey or agave syrup (optional)

Cooking Instructions:

Preheat the oven to 200°C/400°F. Place the cubed sweet potatoes on a baking sheet lined with parchment paper. Drizzle with olive oil and season with salt and pepper. Roast for 20 minutes or until golden brown and tender.

Meanwhile, cook the black rice according to package instructions. Once cooked, set aside to cool slightly.

In a medium bowl, combine the cubed tofu with the miso paste, rice vinegar, sesame oil, honey or agave syrup (if using), salt and pepper to taste. Mix until all of the ingredients are well combined.

In a large bowl combine the cooked black rice with the roasted sweet potatoes and the marinated tofu mixture. Toss everything together until evenly combined.

Serve warm or cold as desired! Enjoy!

Nutrition:

Calories – 442 kcal; Fat – 15 g; Carbohydrates – 57 g; Protein – 17 g; Fiber – 8 g List of

Rating:

Did You Know?

Rice is a staple food in many Asian countries, including China, Japan, Korea, and Thailand.