Miso Salad

Bowl

• 2 piece sweet potatoes — medium; 2–2.5 cm rounds; 1 cup each
• 2 cup cauliflower — florets; 1 cup each
• 3/4 cup green beans — ends removed; Emily ¼ cup, Mitch ½ cup
• 3 1/2 cup lettuce — Emily 1½ cups, Mitch 2 cups
• 1 cup purple cabbage — finely sliced; split equally
• 1/3 cup edamame — Emily
• 1/2 cup edamame — Mitch
• coconut oil — tiny bit; quantity not stated
• salt — quantity not stated
• 1 tbsp toasted sesame seeds — toasted; split equally

Dressing

• 1/4 cup tahini
• 1 tbsp Red miso
• 1 tbsp ginger — grated
• 1 clove garlic — small, minced
• 1 1/2 tbsp rice vinegar
• 1 tbsp coconut aminos
• 1 tsp honey
• 1 tsp sesame oil

1. 1

   Heat oven to 220°C. Toss sweet potatoes and cauliflower with coconut oil and salt. Roast 25–30 minutes, flipping sweet potatoes halfway, until golden and soft.

   Timer 25 min 220°C
2. 2

   Mix tahini, miso, ginger, garlic, rice vinegar, coconut aminos, honey, and sesame oil. Add water gradually until smooth and pourable.
3. 3

   Heat a frying pan over high heat with a little coconut oil. Brown green beans undisturbed 1–2 minutes, then cook 3–4 minutes more, stirring occasionally. Salt lightly; keep slightly crisp.

   Timer 4 min
4. 4

   Divide cabbage between bowls. Add roasted sweet potatoes, cauliflower, green beans, and edamame. Finish with sesame seeds.