If you love salad bowls as much as I do, then you need a few ‘go-to’ ingredients for flavorful, nutritional additions to pick and choose from, like spiced chickpeas, crispy baked tofu, air fryer cauliflower, and now this miso sweet potato. This miso-glazed sweet potato is soft and sweet and savory and tangy and begging to be eaten by the handful- but they’ll do as part of a salad bowl, too, if you can control yourself. Cook the sweet potato in either an Air Fryer or oven, toss with the miso glaze, and then add to your ‘bowl’ of choice or even pair with some microgreens and salmon for a quick and nutritious sweet potato and salmon salad! Don’t eat salmon? Have no fear, omit it and bulk up the salad with chickpeas and beans or add the miso sweet potatoes to your own bowl creations. In fact, I’ve already shared several type of ‘meal in a bowl’ recipes on my blog including this vegan Japanese jackfruit donburi bowl, rainbow Korean bibimbap bowl, and a fully-loaded vegetarian burrito bowl. Once prepared, the miso sweet potato is the perfect addition to grain bowls, salad bowls, sushi, wraps, and more! For a quick vegan salad, serve the miso sweet potatoes over a bed of massaged kale.
The Ingredients
For the sweet potatoes
Sweet potatoes: I used orange-skinned sweet potatoes here. This method will also work well with Japanese sweet potatoes. Sesame oil: Just a little really helps to elevate the flavor of the salmon. Seasonings: I used a combination of sesame seeds (use toasted for even more flavor), smoked paprika, and black pepper. I omit salt as the miso glaze has a salty element.
For the Miso Glaze
Miso paste: Use white or yellow mild miso for this recipe. It can be found in many health-food stores, some supermarkets, and Asian supermarkets. Maple syrup: This adds a much-needed slight sweetness to the miso, which balances well with the tang and spice. Alternatively, you could use agave. Soy sauce: Use reduced-sodium if preferred or tamari if gluten-free. Aromatics: I use a combination of ginger, garlic, and chili for that tangy, spicy flavor to compliment the sweet. Use a chili at your preferred heat level. Alternatively, just use a little chili sauce/ paste or chili flakes/powder. Lemon: Use fresh lemon juice for the best flavor. This balances the sweetness of the maple wonderfully. You could alternatively use apple cider vinegar or rice wine vinegar. Cilantro: If you’re not a fan of cilantro, feel free to substitute it for parsley or omit it entirely.
For the sweet potato and salmon salad add-ins
Microgreens: I used kale microgreens. Alternatively, use a bed of massaged kale or other leafy greens. Smoked salmon: Any wild ready-to-eat salmon will work; fillets, flakes, or slices. For a vegan option, omit the salmon entirely and use tofu or legumes to up the protein content.
Other Add-ins
Avocado: Freshly diced or sliced avocado pairs amazingly with both sweet potatoes and salmon. Grains: Quinoa, millet, barley, etc., will work well for adapting this into a sweet potato grain bowl. Protein: Add black beans or chickpeas for more protein and bulk- especially if you decide to omit the salmon. You could also use baked crispy tofu.
How to Make Miso Glazed Sweet Potato And Salmon Salad
Step 1: Cook the sweet potato
First, peel (or leave unpeeled and just scrub well) and chop the sweet potatoes into ¾-1-inch cubes. Add the potato, seasonings, and sesame oil to a bowl and toss to coat them well. You could also do this on the baking sheet if oven roasting, but I find I get better results doing it in a bowl first. With an Air Fryer: Place the sweet potatoes in your Air Fryer basket. Don’t worry too much about them not touching or being in a single layer only, as we’re not aiming for super crispy results here. If you want crispier potatoes, then cook them in batches in a single layer, with a bit of space between the pieces. Air fry for around 20 minutes at 375ºF/190ºC until lightly browned and tender in the middle. In the oven: Spread the sweet potato over a parchment-lined baking sheet and bake in a pre-heated oven at 425ºF/220ºC for 20-25 minutes, turning once halfway. They should be lightly golden brown and tender without being super crisp.
Step 2: Prepare the miso glaze
Roughly chop the cilantro, then mix it with the remaining miso glaze ingredients and stir well to combine.
Step 3: Assemble the sweet potato and salmon salad
Add the sweet potato to a large bowl, cover in the glaze and toss to combine. These potatoes are now ready to use how you please. Alternatively, to serve this as a quick sweet potato and salmon salad, top the potatoes with some baby kale microgreens and ready-to-eat smoked salmon. Keep andy leftovers stored in an airtight container in the refrigerator for 2-3 days!
Recipe notes
You could also use this glaze poured over baked sweet potatoes and/or check out my recipe for miso-glazed eggplant (Nasu Dengaku). You can leave the skin on or peel it off your potatoes. Leaving it on will provide extra fiber and vitamins but will obviously affect the texture. Can you make this oil-free? Yes, just don’t use oil when cooking the potatoes. They’ll lose some flavor and look a little dry – until you coat them in the sticky sweet miso glaze that is!
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If you try this recipe, let me know how it goes in the comments below. I’d appreciate a recipe card rating and would love to see your recipe recreations – tag me on Instagram @Alphafoodie!
