This week I had sweet potatoes in my veg box, so I decided to try Meera Sodha’s recipe for a sweet potato salad with a white bean miso hummus. I also had some kale in my box, which I thought would be a lovely addition and it was. You’ll want to steam it first and then add it to the rest of the mix.
My beans were more like a hummus, so I decided to have this on bread rather than as a salad, and I have to say, it makes a lovely autumn sandwich. I tossed the sweet potatoes and kale in the dressing and piled it on top of the white bean miso hummus. The fresh ginger is a must. I don’t think the dressing will be as nice with powered ginger.
When making the hummus, I would start off with a tablespoon of miso and a tablespoon of tahini and add to taste. I think the vinegar and sesame oil measures are fine, but you will want to add the miso and tahini to taste depending on what you like and how strong your miso and tahini are.
Here is the recipe:
adventures with my veg box 