Roasted Miso Potatoes

Gluten Free | Vegetarian | Quick

kCal

Fats

Carbs

Proteins

21 oz (600g) sweet potato
1 tbsp olive oil
Handful coriander, chopped
2 tbso almonds, chopped
Salt and pepper

For the sauce:
2 tbsp white miso paste
1 tbsp rice vinegar
1 tbsp maple syrup
2 tsp sriracha sauce
1 tbsp soy yogurt

Preheat oven to 426F (220C)
Wash the potatoes and cut them into wedges.
Place the potatoes on a baking tray and drizzle with olive oil and season with salt and pepper.
Cook for 30 minutes or until soft and charred.
In the meantime, combine all the sauce ingredients in a small bowl.
Once the potatoes are cooked, arrange them on a serving dish, drizzle with the sauce and top with chopped almonds and coriander.

21 oz (600g) sweet potato
1 tbsp olive oil
Handful coriander, chopped
2 tbso almonds, chopped
Salt and pepper

For the sauce:
2 tbsp white miso paste
1 tbsp rice vinegar
1 tbsp maple syrup
2 tsp sriracha sauce
1 tbsp soy yogurt

Preheat oven to 426F (220C)
Wash the potatoes and cut them into wedges.
Place the potatoes on a baking tray and drizzle with olive oil and season with salt and pepper.
Cook for 30 minutes or until soft and charred.
In the meantime, combine all the sauce ingredients in a small bowl.
Once the potatoes are cooked, arrange them on a serving dish, drizzle with the sauce and top with chopped almonds and coriander.