This irresistibly tasty dressing will add bright pop of orange color and a burst of fresh, tangy sweetness and umami to salads or cooked veggies. It’s the perfect topping for roasted or sautéed sweet potatoes, and makes an excellent dressing in buddha bowls.
Ingredients
- 1/2 cup red bell pepper
- 2 1/2 Tbsp vegetable oil
- 1 1/3 Tbsp white miso
- 3 tsp soy sauce
- 1 1/2 tsp apple cider vinegar
- 1 tsp fresh garlic about 1 clove
- 1 tsp fresh ginger about 1/2 inch
Instructions
- Place all ingredients in a food processor and process until nearly smooth, about 30 seconds. Serve immediately as a salad dressing or sauce to top roasted sweet potatoes. Keeps for 1 week in the fridge.
Nutrition
What I love most about this vegan salad dressing recipe is that not only is it absolutely DELISH in my opinion, but it also tastes good to my kids. In fact, if I put this sauce on vegetables that they normally aren’t interested in, such as sweet potatoes, well… they’ll eat them and ask for second helpings.
This dressing combines white miso paste with delicious fresh red bell pepper, garlic, ginger, and a few other everyday ingredients to make a stupid-easy dressing that’ll make whatever you put it on taste amazing. I hope you love it as much as we do!
Made this and used it in my protein bowls with broccoli and sweet potatoes. Making again this week!