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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


adds to shopping list

  • 2 sweet potatoes | yams
  • 2 potatoes - purple | red
  • ¼ - ½ squash - seeded.
  • 1 tbsp vinegar - acv* | rice
  • 2 tsp miso paste
  • 2 tsp soy sauce | aminos
  • 1 tsp tomato paste
  • ½ - 1 tsp salt | dulse
  • 2 cups arugula leaves - optional
  • 2 tbsp fresh herbs - optional


  • 1 cup crushed tomatoes - canned
  • 1 jalapeño | chilli*- seeded
  • 4 - 6 tbsp lime juice = 2 limes
  • ½ - 1 tsp salt | dulse



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.


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 Hat Icon 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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