Roasted Sweet Potato Rounds with Black Beans and Miso Dressing

November 1, 2012

This post is extra special, hence it being so late or early depending on where you are. Today I’m participating in a virtual vegan potluck and sharing these roasted sweet potato sounds with black beans and miso dressing

Not only do you get my vegan recipe but the chance to see a ton more.

Here’s how it works: I am just one of over 100 bloggers posting a vegan potluck recipe today. I am sharing a delicious vegan appetizer.

Below my recipe you can click on the forward and back icons which will take you on to two other bloggers also participating. If you’re so inclined, you can continue clicking through the chain of blogs and eventually make it to salads, entrees, desserts, etc. It’s such a fun way to get vegan inspiration and check out some new bloggers along the way.

Without further ado, my VVP appetizer recipe.

Somewhere in the course of the last year I started getting Martha Stewart Living Magazine in the mail. I never subscribed to it so I’m not sure how it ended up in my mailbox. I’m actually not a huge Martha fan and anyone who knows me knows I’m not particularly crafty, so the magazine holds little appeal to me. However, one very boring afternoon I flipped through the pages and found that it also includes recipes. The inspiration for the appetizer below came from the magazine so we have no one but Martha to thank!

Roasted Sweet Potato Rounds with Black Beans and Miso Dressing (vegan, gluten-free)

2 sweet potatoes, try to find ones that are roughly the same size all the way across and don’t taper too much at the ends

1 tablespoon olive oil

1/2 teaspoon of salt

1 can black beans, drained and rinsed

1 tablespoon white wine vinegar

1 serving of my miso dressing

1 bunch of fresh cilantro


Preheat oven to 375.

Cut the unpeeled sweet potatoes into 1/2″ rounds. Place them on a cookie sheet. Drizzle with olive oil and sprinkle with salt, making sure to coat both sides.

Roast the sweet potatoes until golden brown, about 25-30 minutes. Flip half way through.

While the sweet potatoes are roasting, mix black beans with a tablespoon of white wine vinegar.

Next, make the miso dressing.

Once the rounds have cooled, place on a tray and top each with a spoonful of black beans. Drizzle on the dressing and finish with some cilantro.

Roasted Sweet Potato Rounds with Black Beans and Miso Dressing

I love how simple this recipe is. It’s perfect when you’re making a lot of different foods for a dinner party and will taste just as good room temperature as it does straight out of the oven.

As mentioned above, if you’re interested in more great recipes, start by heading over to Kim’s blog The Soulicious Life by clicking the icon below:

Or go forward to Jason’s blog Jason and the Veganauts:

I hope you enjoy the potluck!

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  • Reply Cauldrons and Cupcakes November 1, 2012 at 1:46 am

    So pretty, and it would be perfect with drinks for something a little fancy when you’re entertaining.

    Mind you I would happily chow down on these all on my own…
    Thank you!

    • Reply Lisa Horvath November 1, 2012 at 8:44 am

      Thanks Nicole, I agree, they look fancy but are really so simple. Your soup looks delicious!

  • Reply emmycooks November 1, 2012 at 2:02 am

    Thank you Martha! This looks delicious–I love the idea of such healthy little bites as party food. Or, you know, dinner. 🙂

    • Reply Lisa Horvath November 1, 2012 at 8:47 am

      Oh, I definitely know…we ate these for dinner last night 🙂

  • Reply alexanderwillowharvey November 1, 2012 at 3:22 am

    adorable little things.

    • Reply Lisa Horvath November 1, 2012 at 8:51 am

      Thank you Alex. Your salad looks amazing.

  • Reply Anna November 1, 2012 at 4:29 am

    Miso and sweet potato are an amazing mix!!

    • Reply Lisa Horvath November 1, 2012 at 8:52 am

      They really are, I only wish I’d discovered it sooner!

  • Reply Susmitha - Veganosaurus November 1, 2012 at 4:59 am

    Those looks so cute! I’m picturing eating some warm ones, fresh out of the oven, right now. It would be sooooo good in this rainy weather we’ve been having.

    • Reply Lisa Horvath November 1, 2012 at 8:56 am

      They would be the perfect rainy day meal, filling but not heavy. I plan to eat them all winter long 🙂

  • Reply trueindigo November 1, 2012 at 5:02 am

    Topp with just a touch of that miso dressing and I am thinking the flavor will so well balance the sweetness of the potato – well done!

    • Reply Lisa Horvath November 1, 2012 at 8:58 am

      Thanks so much, the mixture of sweet potato with savory miso is amazing.

  • Reply Barb@ThatWasVegan November 1, 2012 at 8:49 am

    You had me at “roasted sweet potato”! They always go perfectly with black beans, and I love the addition of miso!

    • Reply Lisa Horvath November 1, 2012 at 9:01 am

      Martha had be at roasted sweet potato too, my favorite!

  • Reply Galen November 1, 2012 at 10:28 am

    This is so cute! I love sweet potatoes and these look fancy. I can’t wait to make these and try them out on friends.

  • Reply 40 Fit In The Mitt November 1, 2012 at 10:35 am

    Lisa, those are lovely. I look forward to making them. Love the Miso Dressing Recipe, Thanks

    • Reply Lisa Horvath November 1, 2012 at 11:04 am

      Thanks Dena. I love your I love Kale necklace. I need to get one of those 🙂

  • Reply Sawsan@ Chef in disguise November 1, 2012 at 10:36 am

    I love the idea of the potato rounds, such an elegant presentation

    • Reply Lisa Horvath November 1, 2012 at 11:06 am

      Thank you, it’s much easier than cutting sweet potatoes into wedges so it works out well.

  • Reply Food Stories November 1, 2012 at 10:56 am

    Just making my way through the VVP & wanted to say hey 🙂

  • Reply tearoomdelights November 1, 2012 at 11:20 am

    Mmmmm, those look as if they’d just melt in the mouth. Delicious!

    • Reply Lisa Horvath November 1, 2012 at 2:28 pm

      They do, you really should try them 🙂

  • Reply A Tablespoon of Liz November 1, 2012 at 12:45 pm

    This recipe looks so good! I love sweet potatoes, and sometimes it’s the simple things that taste the best!

    • Reply Lisa Horvath November 1, 2012 at 2:30 pm

      I agree Liz, simple is sometimes all you need. Congrats on your first gluten-free baking recipe!

  • Reply Shira November 1, 2012 at 1:16 pm

    These look beautiful! I am new to your blog – love the name! Happy VVP!

    • Reply Lisa Horvath November 1, 2012 at 2:24 pm

      Thank you for stopping by. Glad to have you Shira.

  • Reply Sophie33 November 1, 2012 at 1:26 pm

    Tasty sweet potato canapés with tons of flavour on top! Yummy Yum!

    • Reply Lisa Horvath November 1, 2012 at 2:21 pm

      Very tasty! Loved your homemade veganaise recipe. I’m going to have to try it. Wonder if it would work without a Vitamix?

  • Reply thecrueltyfreereview November 1, 2012 at 2:28 pm

    Great idea to add the miso! Adds a nice twist on the calssic black bean-sweet potato pairing.

    • Reply Lisa Horvath November 1, 2012 at 2:31 pm

      The original recipe called for cheese so I had to think of something to go on top. Michael loves miso dressing so it was a no brainer really.

  • Reply The Soulicious Life November 1, 2012 at 2:40 pm

    Black beans and sweet potato are a magical combination; thanks for this new way to try them together!

    • Reply Lisa Horvath November 1, 2012 at 6:50 pm

      They are incredibly delicious. Loved your recipe as well, glad you were my ‘back’ button 🙂

      • Reply The Soulicious Life November 1, 2012 at 7:12 pm

        Aww … thanks, Lisa. I’m glad you are my ‘forward’ button! 🙂

  • Reply Somer November 1, 2012 at 6:01 pm

    I’ve yet to combine black beans and sweet potato, I think it’s high time!

    • Reply Lisa Horvath November 1, 2012 at 6:51 pm

      Oh Somer, it’s a must! So good in tacos too.

      • Reply Somer November 1, 2012 at 6:59 pm

        Ok, you’ve twisted my arm!!

  • Reply Brittany November 1, 2012 at 7:36 pm

    What an adorable appetizer! These look so good!

  • Reply gigiveganville November 1, 2012 at 8:26 pm

    I think Martha came up with the idea of these whil she was doing time, they don’t get sweet potatoes there 🙂 adorable appetizer and the dressing looks great. Love your apron in your blog pic!

    • Reply Lisa Horvath November 2, 2012 at 8:09 am

      Haha, you’re probably right! Thanks, I love that apron, it was a gift from my mom.

  • Reply Kelly G. November 1, 2012 at 8:49 pm

    You had me at “sweet potatoes”!

  • Reply Joyness Sparkles November 1, 2012 at 8:54 pm

    That looks, very, very good! 🙂

  • Reply Tiffany November 1, 2012 at 11:01 pm

    Great recipe! 🙂

    • Reply Lisa Horvath November 2, 2012 at 8:15 am

      Thanks Tiffany. Your soup looks amazing.

  • Reply annesturetucker November 2, 2012 at 4:32 am

    Yum, what a great combination!
    Thank you 🙂

    • Reply Lisa Horvath November 2, 2012 at 8:17 am

      Thanks Anne. I love your carrot cake recipe and that it uses quinoa. So great that it’s gluten-free with gf oats. I’m definitely going to try it out.

  • Reply Banana Raisin Oatmeal Bars | quinoa, kale & exhale November 2, 2012 at 8:46 am

    […] ← Virtual Vegan Potluck: Roasted Sweet Potato Rounds with Black Beans and Miso Dressing […]

  • Reply Gabby @ the veggie nook November 2, 2012 at 2:43 pm

    what a lovely appetizer! here visiting while doing the rounds of the potluck 🙂 Happy VVP!

  • Reply Virtual Vegan Potluck: Armenian Roasted Eggplant | The Soulicious Life November 2, 2012 at 3:29 pm

    […] Pingback: Virtual Vegan Potluck: Roasted Sweet Potato Rounds with Black Beans and Miso Dressing | quinoa, kale… […]

  • Reply The Healthy Flavor November 3, 2012 at 1:22 am

    2 of my favorite ingredients, sweet potatoes and back beans. I’m loving this. Simple and delicious!! Can’t wait to make this later this week!

    • Reply Lisa Horvath November 9, 2012 at 3:30 pm

      So good together. Did you end up making this recipe? If so, how’d it turn out?

      • Reply The Healthy Flavor November 10, 2012 at 5:27 am

        Oh my I’ve been so busy baking, I forgot! I’m so glad you responded so I could remind myself! Will make this weekend and let you know! 🙂

  • Reply Julie November 3, 2012 at 11:52 pm

    I love how simple and lovely this recipe is! What a great addition to the potluck!

  • Reply Veggie V! @ Veggie V's Vegan Adventure November 4, 2012 at 9:42 pm

    This is the second recipe I’ve seen lately for miso dressing with sweet potatoes. I definitely have to try this combo!

    • Reply Lisa Horvath November 9, 2012 at 3:32 pm

      It’s so tasty. Sweet and savory and a little salty. SO good!

  • Reply spinachrevolution November 7, 2012 at 11:29 am

    Great, delicious and easy recipe to follow!
    This is going to be perfect combination with fun drinks. Thank you.

    • Reply Lisa Horvath November 9, 2012 at 3:31 pm

      That’s exactly what I was envisioned when I made these. A party appetizer with a yummy glass of wine or champagne!

  • Reply Apple.Coconut.Love. November 8, 2012 at 1:14 pm

    Great, simple, wholesome recipe. Thanks for sharing!!

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