Vegetarian Sushi Salad

Preheat oven to 450ºF. Prick the sweet potato with a fork all over, wrap in foil, and roast for approximately 1 hour. Once cooked, allow to cool and then peel and dice the potato.

Prepare the miso vinaigrette by adding all of the vinaigrette ingredients into a high-speed blender or food processor and blend until smooth. Chill until ready to use.

To assemble the salads, add 1 cup of baby greens to each bowl, topped with 1/4 cup rice, 1/4 of a diced roasted sweet potato, 1/4 cup diced cucumber, 1/4 of the shredded carrots, 1/4 of the red pepper, 1/4 of the avocado slices, 1/4 cup sugarsnap peas, 1/4 block of smoked tofu, 1 teaspoon of sesame seeds, and 1/2 of a thinly sliced nori sheet. Top salads with a few spoons of miso vinaigrette and some sriracha, hoisin sauce, or soy sauce, if desired.

Recipe adapted from Shutterbean’s Sushi Roll Edamame Salad.