© J Sainsbury plc 2020
Sweet potato and miso with vegetable ribbons on Ryvita
An Asian-inspired snack on dark rye Ryvita
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Ready in 40 minutes
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Cooking time 10 minutes
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Prep time 30 minutes
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Serves 2
Ingredients
- 50g sweet potato, diced
- 0.5" knob ginger, peeled and diced
- 1 small lemon, juiced
- 1 tbsp rice vinegar
- 1 tbsp (15g) miso paste
- 2 tsp sesame oil
- 30ml olive oil
- 1 tsp light soy sauce
- ½ cucumber, sliced with potato peeler
- 1 large carrot, sliced with potato peeler
- 1 small handful of coriander, finely chopped
- 4 dark rye Ryvita crispbreads
Method
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1
Preheat the oven to 200°C. Wrap the diced sweet potatoes in tin foil and bake for about 10 minutes until tender. Remove the cooked sweet potato from the oven, remove the foil and leave to cool.
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2
Place the sweet potato in a food processor with the ginger, lemon juice, vinegar, miso, sesame oil, olive oil and soy sauce then blitz until smooth. You may need to add a little water to loosen the mixture (it should be the consistency of a smooth paste).
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3
Spread the mixture onto the Ryvita and top with sliced cucumber and carrot then sprinkle over coriander.
