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This Miso Sweet PotatoDip is the perfect balance of sweet, salty, umami and spreads beautifully on top of toast. You can dip your favourite veggies or crackers in or use it as a spread in a sandwich or burger too.
It’s vegan, gluten free, oil free, made with whole plant food ingredients and miso to support gut health. It’s a beautiful orange colour, packed with beta carotene and fiber, and once you see how easy it is to make, it might become part of your weekly routine too. I love whipping up a batch every week and incorporating into my meals but to be honest, have never made it past three days without finishing it all!
Aside from roasting sweet potatoes (which can be done in advance) this recipe requires zero prep before tossing ingredients into a blender or food processor. The ginger and miso make for an Asian inspired flavour, and both ingredients are actually very supportive of the digestive system. Miso in particular is rich in probiotics, and requires no cooking or heating in this recipe. Miso retains its good bacteria when not exposed to high heat, and it adds a rich, umami flavour. You all know how much I love miso, which is why I use it in SO many of my recipes!
I’ll keep it short and sweet, but trust me when I say this dip is a must for any toast lovers looking to switch it up with a new spread, or crudité fans that want something other than hummus to dip into.
A sweet, salty, smooth and creamy dip or spread. This Miso Sweet Potato Dip is probiotic, nutrient dense and easy to make. Vegan, gluten free, oil free and whole food plant based.
1 large sweet potato
2 tablespoons miso paste (use chickpea miso or alternative if allergic to soy)
1 tablespoon tahini or nut/seed butter of choice
1/4 cup water (more as needed)
1/4 tsp powdered ginger or small knob of freshly grated
pinch of shichimi seven spice or chili flakes
sprinkle of nori
thinly sliced radish
sesame oil for additional flavour
Begin by roasting your sweet potato. I prefer using bright orange sweet potatoes as the texture works best for this recipe. Slice potato in half length-wise and place face down onto a lined baking tray or silicone baking mat (no oil required). Bake at 400F for about 30-35 minutes, or until sweet potato is fork tender and slightly caramelizes. Cook time will vary based on potato size.
In a food processed or blender, add roasted sweet potato flesh, no skin, along with water, miso, tahini or nut/seed butter of choice, ginger and if you like it spicy, a little dash of seven spice or chili flakes.
Blend until fully smooth, scraping down sides of blender and adding additional water if needed to help blend.
Best served fresh. Store in an airtight container in the refrigerator for up to 2-3 days. If mixture thickens in fridge, heat and re-blend before enjoying.
Hi there, I’m Remy! Welcome to Veggiekins Blog, home to nourishing vegan + gluten-free recipes and tips to live your best balanced and holistic life. I’m a human on a mission to empower you to be well and be kind to your mind, body and soul with the healing power of plants.
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