Miso-Glazed Sweet Potatoes with Quinoa and Crisp Veggies

Let's just say, this dish has me at sweet potatoes. Glaze them with miso?! Yes.

Ingredients:

1 sweet potato

4 ounces snow peas

6 ounces white quinoa

1 tablespoon miso paste

1 tablespoon gochujang

1 bag radishes

sugar, salt, pepper, vinegar, oil

Method:

Preheat oven to 425 degrees F.

Scrub sweet potato, then cut into 1⁄2-inch thick rounds. Toss on a rimmed baking sheet with 1 tablespoon oil and season with salt and pepper. Roast until tender, about 20 minutes. Remove from oven and switch oven to broil.

Meanwhile, bring 4 cups salted water to a boil in a medium pot.

Trim stem ends from snow peas, then halve crosswise. Add to boiling water and cook until bright green and crisp tender. Drain, rinse with cold water, and drain well again. Set aside.

In same saucepan, combine quinoa, 1 cup water, and 1 teaspoon salt . Bring to a boil. Cover, reduce heat to medium-low, and cook until tender and water is absorbed. Keep covered off heat until ready to serve.

In a medium bowl, whisk miso, gochujang, 1 tablespoons each of vinegar and sugar , and 1⁄4 cup oil. Season to taste with salt and pepper.

Once sweet potatoes have roasted for 20 minutes, brush some of the miso glaze on one side. Broil on upper oven rack until lightly caramelized, 3–5 minutes.

Trim radishes and very thinly slice. In a medium bowl, toss together radishes, snow peas, and remaining miso glaze. Fluff quinoa with a fork.

Serve glazed sweet potatoes and snow pea and radish salad over quinoa. Enjoy!

Comments

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