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Sweet Potatoes with Sesame-Pistachios and Miso-Citrus Dressing

During the cooler months, I consume more sweet potatoes than I probably realize. I really can’t get enough. This dish is a solid side but if you’re me, you could easily eat it as a main.

California Grown Produce

Back in September I was able to tag along with California Grown to the California Food Expo in Fresno. I really love partnering with California Grown because it’s easy to make delicious recipes with the wonderful produce grown around the state. This recipe features a couple of my favorites: sweet potatoes and pistachios.

California actually grows 400 different commodities which includes a third of the vegetables and two-thirds of the fruit/nuts grown in the United States. Also, 90% of the farms and ranches in California are family owned (and I’ve talked to quite a few of the families- each one has such a story!)

About the recipe

This recipe is a bit more of the time-consuming side but it’s a fun way to serve sweet potatoes. I love the pistachios as a topping for salads, grain bowls, and soups (so I almost always make extra). This recipe makes a delightful side or I’ve been known to toss a few beans into the mix to make this a complete meal.

Sweet Potatoes

I found this technique via Bon Appetit and it takes a bit of effort. However, it’s beyond worth it. The texture of the sweet potatoes is soft and creamy while the cut side of the potatoes is just starting to crisp. This recipe would easily work with plain baked sweet potatoes too if you don’t feel like going through the whole process.

Sweet Potatoes with Sesame-Pistachios and Miso-Citrus Dressing



Sweet Potatoes

2 to 3 small sweet potatoes

2 tablespoons ghee or olive oil


½ cup raw pistachios

1 teaspoon sesame seeds

1 teaspoon neutral oil

1 teaspoon honey

Pinch of salt


3 tablespoons neutral oil

2 tablespoons lemon, orange, or grapefruit juice (see note)

2 teaspoons light miso

1 teaspoon honey


2 cups arugula

½ to 1 ounce goat cheese, crumbled


  • Preheat oven to 400˚F. Place sweet potatoes in a pan twice as big as you feel you need. I prefer to use this braiser but you could also use a skillet with any oven safe lid (see note). Place enough water in the pot to cover the bottom, cover with the lid, and place in the oven. Bake the sweet potatoes for about 30 minutes. The sweet potatoes should be just tender.
  • While the sweet potatoes are baking, combine the ingredients for the pistachios. Spread on a tray covered with parchment and pop in the oven. Bake for about 8 minutes or so until the sesame seeds are golden. Watch closely- I usually make nuts at 350˚F but the potatoes do well at 400˚F. Remove the pistachios from the oven and let cool.
  • Combine the ingredients for the dressing in a jar and shake well.
  • When the sweet potatoes are tender, remove from the pan and return the pan to the oven. Let heat for 20 minutes. Once the sweet potatoes are cool enough to handle, slice in half lengthwise. When the pan is hot again, remove from the oven, add the ghee, and place the sweet potatoes in the pan cut-side down. Return the pan to the oven, without the lid, and roast the sweet potatoes for another 20 minutes.
  • Remove the sweet potatoes from the pan and place on a tray. Toss arugula with 1 to 2 tablespoons of the dressing and add to the sweet potatoes. Finish with the pistachio mixture and goat cheese. I like to serve the potatoes with the extra dressing as the potatoes will soak up most of it.


I found this technique for sweet potatoes on Bon Appetit. They recommend using foil as the lid but I try and avoid foil. This is why I love using the braiser. However, use what you have on hand and feel comfortable with.

For the citrus, use whatever combination you like. I prefer a mix of oranges and grapefruit.

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Vegetarian News

Marinated Tomato and Avocado Salad

I did not like tomatoes as a child. My mom grew tomatoes in our garden and I always turned up my nose at them. What a missed opportunity to enjoy something so delicious! As an adult with my own garden, I was excited to grow a big harvest this summer. Unfortunately, both tomato plants died before they produced any fruit! If you’re lucky enough to have a homegrown bounty of fresh tomatoes still warm from the summer sun, I beg you to make this marinated tomato and avocado salad.

In fact, I beg you to make this marinated tomato and avocado salad even if you don’t have a vegetable garden. That is, unless you’ve discovered this recipe in the dead of winter and all you can find are bland greenhouse tomatoes. In that case, bookmark this page and come back in summer when tomatoes have the absolute best flavor. I used pearl tomatoes on the vine for this recipe because they’re the perfect bite size when sliced into quarters. Feel free to use whatever tomatoes you have on hand!

marinated tomato salad

This marinated tomato and avocado salad is a fantastic summer recipe whether you’re barbecuing at home or headed out for a picnic. The tomatoes can chill in the fridge while you prep the rest of your feast, making this a really simple recipe to prepare if you’re in charge of multiple dishes. Dice and add the avocado just before serving for the best results.

While incredibly fresh and delicious on its own, there are many ways you can bulk up this marinated tomato and avocado salad if you need to feed a crowd. Try adding cooked quinoa, couscous, or farro. Or, turn it into a pasta salad by adding cooked and cooled shells or penne. I have big plans to spread this salad on crusty bread for a bruschetta-inspired appetizer.


Marinated Tomato and Avocado Salad

  • Author:
    Kate Kasbee

  • Prep Time:
    10 mins

  • Cook Time:
    30 mins

  • Total Time:
    40 minutes

  • Yield:
    8 servings

  • Category:

  • Cuisine:

  • Diet:


  • 2 pounds pearl tomatoes on the vine
  • ½ red onion
  • 4 garlic cloves, peeled and finely chopped
  • 1 ½ tablespoons lime juice
  • 2 tablespoons olive oil
  • 1 teaspoon agave
  • ½ teaspoon salt
  • A few twists of black pepper
  • 1 or 2 ripe avocados, diced (depending on your preference and the size of your avocados)
  • ⅓ cup cilantro, chopped


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