Gochujang Potatoes and Greens with Avocado Sesame Vinaigrette

For the Gochujang Potatoes:

Preheat oven to 425°F (220°C). Peel the potatoes and slice them into thick slabs. Add them to a large bowl with ice and 6 cups of water. Let them sit for 15-30 minutes. Drain the potatoes well and place them on a baking sheet.

For the Gochujang marinade:

In a food processor, blend the miso paste, maple syrup, 2 tbsp tamari, 1 tsp toasted sesame oil, 1/4 cup refined avocado oil, 1/2 cored red bell pepper, 1 inch knob ginger, 2 cloves garlic, and 1 tbsp rice vinegar until creamy. Pour the marinade over the drained potato slabs and massage until they are well coated. Bake for 30 minutes, then finish for the last 2 minutes under the broiler. Top with thinly sliced scallions before serving.

For the Avocado Sesame Vinaigrette:

Whisk together 1/4 cup extra virgin avocado oil, 3 tbsp rice vinegar, 2 tbsp tamari, and 1/2 tsp toasted sesame oil. Pour over a salad of your choice.