Sweet Potato, Broccoli & Miso Salad
 
Prep time
Cook time
Total time
 
Jones's recipe includes lima beans, which I omitted. I think defrosted, shelled edamame would be a nice addition, as would squares of crispy tofu. I like to add sliced hardboiled eggs to the top of this if I want extra protein.
Author:
Serves: 2 for a meal; 4 as a side
Ingredients
For the dressing:
  • 1 tablespoon brown rice or barley miso paste
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon soy sauce
  • Juice of ½ a lime
  • 4 tablespoons mayonnaise
  • Salt
  • About 1 teaspoon finely grated fresh ginger
For the salad
  • 1 sweet potato, cut in a 1-inch dice (I like to leave the skin on)
  • About half a large head broccoli, stems chopped and florets broken into bite-sized pieces
  • 3 ounces instant rice noodles (I used brown rice noodles)
  • 2 tablespoons pumpkin seeds or pecans
  • 2 tablespoons sesame leaves
  • 4 large handfuls baby greens
  • 1 avocado, pitted and cut into chunks
Instructions
Make the dressing:
  1. In a small bowl, mix together all the ingredients. Taste for salt, adding a few pinches as needed (you likely won't need much, due to the miso and soy).
Steam the sweet potato:
  1. Bring a few inches of water to boil in the bottom of a steamer pot. Place the diced sweet potato in the steamer basket and set on top. Cover and steam for about 15 minutes, or until a knife inserted into a potato meets no resistance. Pour the potatoes into a bowl to cool. Add the broccoli to the steamer basket and return it to the steamer. Cover and cook about 5 minutes, just until the broccoli turns bright green. Remove the steamer basket and let the broccoli cool slightly.
Make the rice noodles:
  1. Turn off the heat below the pot of water and then plunge the noodles in. Let soak for a few minutes, according to package directions. (Brown rice noodles usually need about 5 minutes, but white rice noodles need less.) Drain.
Toast the seeds:
  1. In a dry pan, toast the pumpkin and sesame seeds until golden and fragrant. Pour into a bowl as soon as they're done.
Serve the salad:
  1. Reserve a few seeds for garnish. In a large bowl, toss together the lettuce, broccoli, sweet potato, seeds, and avocado with about half the dressing. Pile this into bowls, then wedge a handful of noodles into the side of each. Drizzle with a little more dressing and sprinkle with the reserved seeds.
Recipe by Big Girls Small Kitchen at http://www.biggirlssmallkitchen.com/2016/07/sweet-potato-broccoli-miso-salad-with-avocado.html