Baked sweet potato and red cabbage with pomegranate and miso sauce: vegan recipe to fall in love with vegetables

Desserts

There is nothing like going to the market to find the inspiration you need to cook at home. Who said that the cold months don't offer a great variety of seasonal products? Recipes like this dish of sweet potato and red cabbage baked with pomegranate and miso sauce prove the opposite. An example of simple, comforting, healthy cooking that, also, coincidentally, is a vegan recipe.

I point to "casual" to show that anyone can enjoy completely vegan dishes without trying. Let's forget the labels to eat more vegetables at home, without having to resort to animal products at all meals. And, as I always say, to fall in love with vegetables when the cold strikes, there is nothing like turning on the oven to roast them.

Ingredients

For 2 persons
  • Medium sweet potato 3
  • Red cabbage 0.5
  • Extra virgin olive oil 30 ml
  • Ground black pepper
  • Salt
  • Miso red or white 30 ml
  • Tahini 30 ml
  • Apple cider vinegar or rice 5 ml
  • Water (approximately) 20 ml
  • Pomegranate
  • Fresh dill or chives or parsley

How to make baked sweet potato and red cabbage with pomegranate and miso sauce

Difficulty: Easy
  • Total time 55 m
  • Elaboration 15 m
  • Cooking 40 m

Preheat the oven to 200ºC and prepare two dishes or trays. Wash the sweet potatoes well to remove any possible remains of soil, and lightly peel the ugliest parts or those with root remains, if necessary.

Cut into pieces of about 3 cm and arrange on a tray. Season and mix with a tablespoon of extra virgin olive oil. Put in the oven so that it begins to roast while we prepare the cabbage.

Cut into four large "segments", discarding the outermost leaves if they are badly damaged. Care must be taken to cut in such a way that all the layers are adhered through the base, so that they do not separate. Wash and dry. Place on another tray, season, add the remaining oil and put in the oven, at a lower level.

Bake the vegetables for about 40-45 minutes, stirring the sweet potato from time to time and turning the red cabbage halfway through cooking - if we want it to bake evenly. Depending on the size of the pieces, it may take more or less, and we can adjust the point to taste. Ideally, they should be very tender and caramelized.

For the sauce, combine the miso, tahini or tahini, vinegar and water, mixing well until smooth. If the miso is very dense we can do it in a saucepan over the fire, at a mild temperature. Add more water or more tahini if ‚Äč‚Äčnecessary. It will thicken on cooling.

Serve the dishes by dividing the sweet potato with the chopped red cabbage, fresh pomegranate, chopped dill or another herb to taste and the sauce on the side. It can be taken warm or hot.

With what to accompany the sweet potato and baked red cabbage

This recipe for sweet potato and red cabbage baked with pomegranate is satisfying and nutritious, although it is not too heavy. If we want to complete the dishes more, we can add a garnish of brown rice, couscous, quinoa or some other cereal, also legumes or even tofu or cheese - although it would no longer be a vegan dish.

I recommend cooking extra vegetables to keep reserves in the fridge, stored separately in airtight containers. If we like textural contrasts, a touch of walnuts, pine nuts or toasted almonds would go great.

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Topics
  • Vegetarian Recipes
  • Legumes and Vegetables Recipes
  • Pomegranate
  • tahini
  • Sweet potato
  • Miso
  • Lombarda
  • Vegan recipes
  • Fall Recipes

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Tags:  Selection Desserts Recipes 

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