• 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


  1. 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.

  2. 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).

  3. 3

    Spread the mixture onto the Ryvita and top with sliced cucumber and carrot then sprinkle over coriander.

Nutritional Details

Each serving provides
  • Energy 917kj 219kcal 11%
  • Fat 14.7g 21%
  • Saturates 2.2g 11%
  • Sugars 9.8g 11%
  • Salt 0.9g 15%

% of the Reference Intakes

Typical values per 100g: Energy 356kj/85kcal

Each serving provides

17.0g carbohydrate 4.2g fibre 0.9g protein

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