Cook Time:
45 minutes
The star of this dressing is tahini, which is made by grinding sesame seeds into a smooth paste. The other star ingredient? Miso paste. This 10-minute, 1-bowl dressing is easy to make and is super delicious, and nutritious. This dressing pairs well with any type of protein, salad, or can be eaten alone on roasted veggies. I love this tahini miso dressing on top of plain roasted sweet potatoes like this recipe.
Miso was believed to have originated in China and later introduced to Japan more than 1,300 years ago by Buddhist priests. It was made with fermented mixtures of salt, grains, and soybeans and used as a way to preserve food during warmer months. Miso has since become a staple in Japanese cuisine and is made with a variety of ingredients including: Rice in the north, sweet white miso, soy in the central Aichi prefecture, and barley in the south.
Miso is rich in minerals like zinc, copper, and manganese, as well as various B vitamins and vitamin K. Soy miso also contains phytonutrient antioxidants. And as a fermented food, it also provides beneficial bacteria for the gut.
Servings:
4 servings
Ingredients
Method
Preheat the oven to 200°C. Roast the sweet potatoes for 45 minutes until soft and cooked through.
In the meantime, you can make the dressing. To a medium mixing bowl add tahini, fresh ginger, garlic, miso paste, sesame oil, maple syrup, and lemon juice and whisk to combine.
Add water until a creamy, pourable sauce is achieved. Taste and adjust flavor as needed, adding more lemon juice for tanginess, maple syrup for sweetness, miso for strong miso flavor, garlic or ginger for zing, or salt for saltiness.
Once the sweet potatoes are ready, drizzle the tahini miso dressing over and serve warm.
Store any leftover dressing in an airtight container in the refrigerator for up to 5 days.