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08 Feb, 2023

BBQ Stuffed Sweet Potato with Miso Sauce

Time to replace your standard jacket potato with this healthy and DELICIOUS version. A speedy and satisfying lunch, with minimal prep and maximum flavour! BBQ and miso really is a combo you wish you discovered earlier ...


Serves 1.


  • 1 sweet potato
  • 1/4 celeriac, peeled and grated
  • 1/2 tsp Garlic powder
  • 1 tsp Rapeseed oil
  • 1/2 tsp Paprika Smoked
  • 1/2 tsp Ground coriander
  • 1 tsp Maldon salt
  • Cracked black pepper
  • 4 cherry tomatoes, halved
  • 1/4 cucumber, halved, deseeded and chopped horizontally into moons
  • A handful of spinach
  • 1 tbsp pumpkin seeds, toasted

For the miso sauce:

  • 1 tbsp miso paste
  • 1 tbsp tahini
  • 1 tsp sesame oil
  • Juice of 1/2 lime
  • 1 tsp agave nectar
  • 1 garlic clove, crushed
  • 2-3 tbsp water


  1. Preheat your oven to 200 degrees celsius. Pierce your whole sweet potato a few times and pop in the oven on a baking tray. Bake for an hour, until soft inside.
  2. Put the grated celeriac in a mixing bowl and add the spices and rapeseed oil. Mix until combined. Put on a baking tray and spread out evenly. Add to the oven and place underneath the sweet potato. Bake for 10-15 minutes, until softened.
  3. Whilst your veggies are cooking, make the miso sauce by adding the miso and tahini to a bowl and adding the water. Whisk until smooth. Then add the lime juice, agave nectar and crushed garlic and whisk again. Add the oil, whisk again. Add a little more water if needed to loosen the sauce.
  4. When your sweet potato has cooked, take it out the oven and place it on top a bed of spinach. Top with the BBQ celeriac, the tomatoes and the cucumber. Finish with a sprinkle of pumpkin seeds and drizzle over your sauce. Simple, hearty and delicious!