Miso Roasted Wedges with Tomato Chilli Lime Sauce
A simple flavourful dish of miso roasted wedges with a zesty tomato chilli lime dipping sauce. This oil-free recipe is a healthy, fun dish to share as a snack and makes a great side for brunch, lunch or dinner.
- Serves3- 4
- Cooks in 15-20 mins
- Prep time 10 mins
- Plant Based Vegan
Vegan recipes are plant-based and have no animal products; no meat, no eggs, no dairy and no honey. Plant-based recipes ingredients are made from plants.
- Grain Free
Recipes are grain free. No grain diet can help reduce inflammation in people with chronic auto-immune diseases. AIP, Paleo, whole 30 some Low FODMAP diets.
- SOS-Free Salt-Oil-Sugar-Free
- Prebiotic Resistant Starch
- Anti Oxidants
Anti-oxidant are phytonutrients that can help slow & prevent cellular damage from free radicals that can cause disease. Many plants contain anti-oxidants.
Ingredients
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Method
Miso Roasted Wedges with Tomato Chilli Lime Sauce
PREHEAT oven 400F | 200C Line a sheet pan with parchment paper.
WASH vegetables. Cut potatoes and squash, if using, into wedges, leaving the skin on.
ADD wedges in a pile onto the sheet pan. Top with miso, tomato paste, soy sauce, vinegar, salt | dulse. Toss together well to ensure the wedges are all evenly coated with miso marinade. You can also toss everything in a bowl, too, but that’s more dishes to wash!
ROAST vegetables for 40 – 50 mins until golden and fork tender. Turn vegetables over halfway through cooking.
SERVE roasted vegetables with tomato chilli lime dipping sauce and scatter with rocket | arugula leaves, herbs or greens.
Sauce
ADD all ingredients into a blender and blend until smooth. Taste and adjust the seasoning to your taste.
Serving Ideas
over with Rainbow Root Vegetable Salad
with Roasted Salmon
with grilled proteins or pan-seared tofu
with Green Bean & Radish Salad with Toasted Garlic
with Guacamole or Shrimp Guacamole
with Corn & Black Beans
salad of romaine, scallion, kohlrabi, and radish with pumpkin seeds
Broccoli, Almond & Caramelised Onion
Vibrant Sweet Pepper and Radish Salad
Cauliflower Salad with Sunflower Seeds
Chef tips + Ingredient Swaps + Ideas
*ACV = apple cider vinegar
SWAP POTATOES | ADD carrots, brussels, black radish, celeriac, parsnips, beetroot, cauliflower, broccoli – cooking time will vary.
SQUASH | PUMPKIN – use kabocha, kuri, butternut, acorn, delicata, or other good roasting squash or pumpkins.
ADD PLANT PROTEIN – cubed tofu, tempeh, chickpeas. Manage cooking times.
*SWAP JALAPENO or red chilli for dried chilli flakes, chilli sauce or paste – Gochujang paste is my choice; you can use whatever you have and love.
ADD FRESH HERBS like cilantro, dill, basil, Thai basil, parsley, chives. Finely chopped rosemary & thyme.
THERAPEUTIC DIETS – Adapt the recipe and ingredients according to your healthcare provider. Please remember to read food ingredient labels.
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