Miso Tahini Roast Sweet Potato Bowls

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Step 1.

Preheat your oven to 180°C/356°F.

Step 2.

Start by peeling the skins of your potatoes and chopping them up into large chunks. Place them onto a baking tray and pour a drizzle of oil over the top, 1 tsp chilli flakes and a pinch of salt and mix everything together with your hands. Place into the oven for 45 minutes.

Step 3.

Tahini time. Into a small bowl, add your tahini, your remaining chilli flakes, miso paste, white wine vinegar and 3 tbsp of warm water. Next, peel and grate your ginger into the bowl and mix together until smooth.

Step 4.

Place your broccoli onto a baking tray. Drizzle over a glug of vegetable oil, a sprinkle of salt, 2 tsp of sesame oil and mix together. Place into the oven for 15 minutes.

Step 5.

Into a frying pan, add your cashew nuts with a sprinkling of salt and a tsp of sesame oil. Cook until they begin to brown.

Step 6.

Serving time, start with some sweet potato and some broccoli. Slice up your avocados and add half to the bowl. Drizzle your tahini sauce over the top, followed a small handful of cashews. Roughly chop up your coriander and sprinkle a handful over the top. Repeat for the rest of your MOB and tuck into this fresh little dish. Enjoy!

Be sure to compost the peeled skins of your sweet potatoes!

3 Large Sweet Potatoes
3 Tbsp Tahini
2 Avocados
3 Tbsp Miso Paste (we use Miso Tasty)
Knob of Ginger
2 Tsp Chilli Flakes
200g Tender-Stem Broccoli
Bunch of Coriander
1 Tbsp White Wine Vinegar
3 Tsp Sesame Oil
100g Cashew Nuts
Vegetable Oil