MiSOgood Spicy Vegan Sweet Potato Salad
Spicy Sweet Potato Salad
1 Pound Yams or Orange Sweet Potatoes, Peeled and Cubed
1 Pound Purple Sweet Potatoes, Peeled and Cubed
1/2 Pound Yukon Gold Potatoes, Peeled and Cubed
5 Tablespoons Olive Oil
3 Tablespoons Soy-Free MiSo Good
3 Tablespoons Apple Cider Vinegar
1 Tablespoon Dijon Mustard
1 Teaspoon Smoked Paprika
1/2 Teaspoon Gound Cumin
1/2 Teaspoon Ground Coriander
1/4 - 1/2 Teaspoon Crushed Red Pepper Flakes
1/8 Teaspoon Cayenne Pepper
1/4 Cup Parsley, Minced
3 Scallions, Thinly Sliced
1/2 Cup Slivered Almonds, Toasted
Place the potatoes in a medium saucepan and add water to cover. Set over medium heat, bring to a boil, and cook for 10 - 15 minutes, until just barely fork-tender. Drain and rinse with cold water to prevent them from getting overcooked or having the colors run.
Meanwhile, in a large mixing bowl, whisk together the oil, miso, vinegar, mustard, paprika, cumin, coriander, red pepper flakes, and cayenne pepper. Once the potatoes are cooked and cooled, add them to the bowl and gently toss to coat.
Let rest for about 10 minutes to absorb the dressing, tossing again halfway through.
Just before serving, mix in the parsley and scallions and top with almonds. Enjoy chilled or at room temperature.
Makes 6 - 8 Servings
Notes: For an even spicier bite, whisk 1 - 3 tablespoons of your favorite hot sauce into the vinaigrette, or keep the bottle on the side for everyone to chose their own spice level at the table.
To make this recipe nut-free, omit the almonds or replace them with toasted pepitas (hulled pumpkin seeds.)
1 Pound Yams or Orange Sweet Potatoes, Peeled and Cubed
1 Pound Purple Sweet Potatoes, Peeled and Cubed
1/2 Pound Yukon Gold Potatoes, Peeled and Cubed
5 Tablespoons Olive Oil
3 Tablespoons Soy-Free MiSo Good
3 Tablespoons Apple Cider Vinegar
1 Tablespoon Dijon Mustard
1 Teaspoon Smoked Paprika
1/2 Teaspoon Gound Cumin
1/2 Teaspoon Ground Coriander
1/4 - 1/2 Teaspoon Crushed Red Pepper Flakes
1/8 Teaspoon Cayenne Pepper
1/4 Cup Parsley, Minced
3 Scallions, Thinly Sliced
1/2 Cup Slivered Almonds, Toasted
Place the potatoes in a medium saucepan and add water to cover. Set over medium heat, bring to a boil, and cook for 10 - 15 minutes, until just barely fork-tender. Drain and rinse with cold water to prevent them from getting overcooked or having the colors run.
Meanwhile, in a large mixing bowl, whisk together the oil, miso, vinegar, mustard, paprika, cumin, coriander, red pepper flakes, and cayenne pepper. Once the potatoes are cooked and cooled, add them to the bowl and gently toss to coat.
Let rest for about 10 minutes to absorb the dressing, tossing again halfway through.
Just before serving, mix in the parsley and scallions and top with almonds. Enjoy chilled or at room temperature.
Makes 6 - 8 Servings
Notes: For an even spicier bite, whisk 1 - 3 tablespoons of your favorite hot sauce into the vinaigrette, or keep the bottle on the side for everyone to chose their own spice level at the table.
To make this recipe nut-free, omit the almonds or replace them with toasted pepitas (hulled pumpkin seeds.)