Vegetarian Sushi Salad

• FOR THE SALAD:
• 1 Sweet Potato
• 4 cups Baby Greens (I Used Spinach)
• 1 cup Cooked Brown Rice
• 1 cup Cucumber, Diced
• 2 Medium Sized Carrots, Shredded
• 1 Red Pepper, Thinly Sliced
• 1 Avocado, Sliced
• 1 cup Sugarsnap Peas
• 1 block (about 14 Oz. Size) Smoked Tofu, Diced
• 4 teaspoons Sesame Seeds
• 2 Sheets Nori, Chiffonaded
• Sauces For Topping, Such As Sriracha, Hoisin Sauce, Soy Sauce (optional)
• FOR THE MISO VINIAGRETTE:
• 2 Tablespoons Red Miso
• 1/2 cups Sliced Green Onions
• 1-1/2 Tablespoon Rice Vinegar
• 1 teaspoon Minced Ginger
• 1 clove Garlic, Minced
• 1 teaspoon Liquid Honey
• 1 teaspoon Toasted Sesame Oil
• 1/4 cups Water

1. Preheat oven to 450u0b0F. 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.
2. 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.
3. 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.
4. Recipe adapted from Shutterbean's Sushi Roll Edamame Salad.

salad, cucumber, carrots, red pepper, avocado, sesame seeds, sriracha, viniagrette, red miso, green onions, rice vinegar, ginger, clove garlic, liquid honey, sesame oil, ubc

Taken from tastykitchen.com/recipes/salads/vegetarian-sushi-salad/ (may not work)