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Miso Sweet Potato Salad

October, 2019

Miso Sweet Potato Salad

This tasty salad incorporates miso paste when roasting the sweet potato and eggplant. Miso is a natural source of probiotics and tastes great when paired with these ingredients. Make this for meal prep and double the portion to make four meals for the week. 

Miso Sweet Potato Salad

Serves 2


  • 1 medium sweet potato, diced into 2cm cubes

  • 1 eggplant, diced into 2cm cubes

  • 1.5 tbs olive oil

  • 1 tbs miso paste

  • 1 tbs maple syrup

  • 1tbs sesame seeds

  • 1 can chickpeas, rinsed

  • 2 large handfuls of leafy greens (e.g. lettuce, baby spinach, rocket or kale) 

  • 4 tbs hummus

  • Protein of choice e.g. feta, halloumi, chicken or eggs


  1. Preheat oven to 180°c

  2. Place potato and eggplant in a mixing bowl

  3. Add olive oil, miso paste and maple syrup and toss to combine

  4. Pour onto a baking paper lined dish and sprinkle with sesame seeds

  5. Roast for 20-25 minutes until crispy on the edges

  6. Set aside to cool, and then continue onto the next step

  7. Combine the potato, eggplant, chickpeas and greens in a bowl and toss to combine

  8. Separate into two containers or bowls.

  9. Top with hummus and protein of choice e.g. feta cheese, halloumi, chicken or eggs

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