Spicy Asparagus & Sweet Potato with a Sweet Miso Reduction

These days I try to add asparagus to pretty much everything I make, I just don’t want to feel like I didn’t take proper advantage of the season. But that’s the amazing thing about asparagus, it goes with everything. Well not everything, but you get the point.

Sometimes you make up these dishes and they turn out so yummy that eventually they turn into a recipe. This is what happened with these Spicy Sweet potatoes, that are tossed together with chickpeas and some spices and roasted in the oven. For some greens I fried green asparagus and drizzled everything with a delicious creamy miso reduction. If you like a whole lot of flavor and some added spiciness then this dish is for you and if you don’t just add a little less of the aleppo pepper or leave it out all together and just sprinkle with some pepper.  It’s a great weekday lunch that you can bring to work with you, you can make bigger batches of it and use it as your food prep for the week.

Spicy Asparagus & Sweet Potato with a Sweet Miso Reduction

Serves 2-3


  • 2-3 sweet potatoes
  • 1 cup of cooked chickpeas
  • 2 tbsp of olive oil
  • 1 tsp of paprika
  • a dash of garlic powder
  • 1 tbsp of aleppo pepper
  • a sprinkle of salt
  • 15 stalks of green asparagus
  • 1 tbsp of olive oil

for the miso reduction:

  • 1/3 cup of water
  • 2 tbsp of maple sirup
  • 1 tbsp of hatcho miso
  • 1 tbsp of aleppo pepper


  • some cilantro and sesame seeds for garnish


  • Preheat your oven to 200C.
  • Whisk all the ingredients for the miso reduction together in a small pot and then heat up on the stove on medium heat, let the whole thing simmer until it’s reduced by about half the amount and much thicker in consistency.
  • Cut the sweet potatoes into bite sized cubes, no need to peel put make sure to wash them thoroughly.
  • Toss the chickpeas and the sweet potato cubes in 2 tbsp of olive oil and the paprika, garlic, salt and 1 tbsp of aleppo pepper.
  • Bake in the for about 25-30 mins.
  • Cut up the stalks of asparagus, discarding the bottom part of each stalk.
  • Heat up one 1 tbsp of olive oil in a skillet and fry the asparagus until tender.
  • Add the sweet potatoes and chickpeas into 2 bowls for serving mix in the asparagus and then drizzle with the miso reduction. Optionally garnish with some cilantro leaves and sesame seeds.

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