Gochujang Potatoes and Greens with Avocado Sesame Vinaigrette
Serves 540 mins prep32 mins cook
A flavorful dish featuring roasted Yukon gold potatoes coated in a savory Gochujang marinade, served with a light and tangy avocado sesame vinaigrette for greens.
0 servings
What you need
Instructions
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.View original recipe