Miso Japanese Yam Tacos
This delicious Miso Japanese Yam Tacos are the perfect fusion of flavors.
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
If you make it and feel called to share you beautiful creations, make sure to tag @theplantbasedpalette on instagram. Love seeing all the shared food!