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Sweet Potato, Red Onion and Broccoli Salad with Miso Butterbean Dip

Serves 2


2 sweet potatoes

1 red onion

2 handfuls broccoli

2 large handfuls kale (or other leaves)

Handful toasted almond flakes

Handful fresh parsley, chopped

1 tin butterbeans

2 tsp white miso paste

1 tsp tahini paste

Juice of 1 lemon


  1. Pre-heat the oven to 220 degrees Celcius. Cube the sweet potato and add it to a roasting tray with a little oil. Roast for 30 minutes in the oven, tossing half way through.

  2. Meanwhile, add the butter beans, miso, tahini and lemon to a blender and begin to blend. Add water, 1 tbsp at a time, until you achieve a smooth hummus-like consistency.

  3. Once the potatoes have had 30 minutes, peel and wedge the onion and trim the broccoli and add to the roasting tray, for a further 7-10 minutes, until the broccoli is cooked.

  4. Toss the kale through the roasted veg with the almonds and parsley, and serve with the dip on the side.



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