Roasted Broccoli, Sweet Potato & Chopped Rice Noodle Crunch

• total tid: 52 minutes

Ingredienser

roasted broccoli & sweet potato

chopped rice noodles for texture

crunchy peanuts + herbs

creamy peanut miso dressing that pulls it all together

it’s not really a salad… but it hits like one

For the dressing:

3 tbsp peanut butter

2 tsp miso

1 tbsp tamari soy sauce

1 tbsp rice vinegar

1 tsp sesame oil

2 tbsp maple

1 tap freshly grated ginger

1 clove grated garlic

Pinch salt

For the veggies:

2 heads broccoli, finely chopped

2 large sweet potatoes, peeled & finely chopped

3 tbsp olive oil

1 tbsp tamari soy sauce

1 tsp salt, divided

1/2 tsp pepper, divided

1/2 tsp garlic powder

For the crunch:

1/2 cup chopped peanuts

1/3 cup chopped fresh cilantro

1/3cup chopped scallions

Red pepper flakes to taste

For the salad:

1 cup edamame

3/4 cup finely chopped red cabbage

4 oz thin rice noodles, cooked & finely chopped

Fremgangsmåte

Preheat the oven to 425. Line a large sheet pan with parchment paper.

Add the broccoli to the sheet pan with 2 tbsp olive oil, the tamari soy sauce, 1/2 tsp salt, 1/4 tsp pepper and the garlic powder. Toss to coat and spread it out then place in the oven for about 25 minutes, tossing halfway. It should be slightly crisp on the outside.

Add the sweet potatoes to a smaller sheet pan with the remaining oil, salt and pepper and toss. Place it in the oven for 25-30 minutes, tossing halfway. They should be slightly browned and tender but not too soft.

While the veggies roast, make the dressing. Add all ingredients to a bowl and whisk until smooth. Next, make the crunch: add everything together in a small bowl and toss. Set both aside.

Remove the broccoli from the oven, add the sweet potato, edamame, cabbage and rice noodles and toss.

Plate the salad, top with the crunch, then drizzle with the dressing. Toss together until well combined.