Miso Japanese Yam Tacos
This Miso Japanese Yam Tacos are an easy and simple recipe for a vegan lunch or dinner. This is a delicious fusion of asian flavors with the classic Mexican tacos.
The beautiful part of these Miso Japanese Yam Tacos is that they serve many health benefits in one. There are many health benefits to miso according to the BBC good food. Number one it is good for your gut health as it is fermented. Miso is a source of copper, manganese, vitamin K, protein, and zinc. Also, I know for me being vegan I am constantly asking… What is a good source of plant-based protein? Miso is rich in protein. I try to add miso into many of my dishes as it is a great way to salt your food.
Japanese yams are also known as Japanese sweet potatoes. A common question that comes up is…
Are Japanese sweet potatoes as healthy as regular sweet potatoes?
Stated in this article of the New York Post, Are Japanese sweet potatoes the fountain of youth? it shows that Japanese sweet potatoes and regular sweet potatoes hold very similar benefits.
The purple tuber, known as satsuma-imo, is similar to a regular sweet potato, high in antioxidants and healthier than a white potato.
How to make Miso Japanese Yam Tacos?
This is a very simple recipe that requires the following ingredients. You will need olive oil, white onion, minced garlic, vegetable broth, miso, Japanese sweet potatoes or yams, kale, avocado, garlic powder, tomatoes, green onions and furikake.
If you’re wondering what furikake is, it is a sesame and seaweed seasoning that is commonly sprinkled on top of Japanese dishes. I made mine by just dry roasting sesame seeds in a pan over medium heat with a little bit of monk fruit and shredded seaweed aka nori sheets. Cook until the seaweed is a crispy and the sesame seeds are toasted.
Some furikake is not vegan so if you don’t make it on your own, then make sure to read the labels carefully. HERE is a good organic furikake you can purchase.
I made this recipe with on large nonstick pan because I’m lazy about washing dishes so the less dishes, the better.
Method for making miso Japanese yam tacos
Preheat oven to 420° F. Place cubed japanese yam on baking sheet. Then drizzle with olive oil, sea salt and garlic powder. Toss around to fully cover all of the cubes. Bake for 20 minutes.
While japanese yams are baking, heat up large nonstick pan on medium heat. Once hot, put 2 Tbsp of olive oil and all of the chopped onions. Cook until it starts to brown. Add 1/4 cup veggie broth once it starts to get dry. Keep cooking it down until it becomes caramelized. Add in chopped kale and mix well with onions and oil until softened. Set aside in a bowl.
Lower the heat. In the same pan, add 2 Tbsp of olive oil and minced garlic. Cook until softened and fragrant then and all of this miso paste and 2 Tbsp of veggie broth and whisk together. You can add another tablespoon of veggie both if it is looking too dry. Keep cooking miso garlic sauce on low until japanese yams are ready.
Once the japanese yams are baked and cooled, add it to the miso garlic sauce. Mix to fully coat the Japanese yams and cook for about 1 minute.
Get your tortilla out of your choice. First add sautéed kale, put sliced avocado with sprinkled garlic powder. Add chopped tomato, then miso garlic Japanese yams. Top with green onions and furikake. Enjoy!
More plant-based recipes to try
- homemade gluten free tortillas
- soy ginger kelp noodles
- vegan filipino tofu adobo
- chocolate macadamia chunk cookies
Miso Japanese Yam Tacos
Ingredients
- 1/2 cup olive oil (divided between sautéed onion kale + garlic miso sauce)
- 1/4 cup chopped onion
- 2 cups chopped kale
- 1/2 cup vegetable broth (divided between sautéed onion kale + garlic miso sauce)
- 2 Tbsp minced garlic
- 2 Tbsp miso paste
- 1 cup baked japanese yam
- 2 homemade tortillas (or store bought)
- 4 slices avocado
- 2 tsp garlic powder (divided between baking yams + topping avocado)
- 1 Tbsp chopped tomatoes (divided between the 2 tacos)
- green onions for topping
- furikake for topping
Instructions
- Preheat oven to 420° F. Place cubed japanese yam on baking sheet. Then drizzle with olive oil, sea salt and garlic powder. Toss around to fully cover all of the cubes. Bake for 20 minutes.
- While japanese yams are baking, heat up large nonstick pan on medium heat. Once hot, put 2 Tbsp of olive oil and all of the chopped onions. Cook until it starts to brown. Add 1/4 cup veggie broth once it starts to get dry. Keep cooking it down until it becomes caramelized. Add in chopped kale and mix well with onions and oil until softened. Set aside in a bowl.
- Lower the heat. In the same pan, add 2 Tbsp of olive oil and minced garlic. Cook until softened and fragrant then and all of this miso paste and 2 Tbsp of veggie broth and whisk together. You can add another tablespoon of veggie both if it is looking too dry. Keep cooking miso garlic sauce on low until japanese yams are ready.
- Once the japanese yams are baked and cooled, add it to the miso garlic sauce. Mix to fully coat the Japanese yams and cook for about 1 minute.
Notes
