This sauce brightened up a rather ho-hum bowl of roasted broccoli, sweet potatoes and chicken breasts. I practically licked the bowl clean.
Serves 4 to 6
Ingredients
1 tablespoon minced fresh ginger
1 small garlic clove, minced
2 tablespoons white miso (the mildest kind)
2 tablespoons peanut butter
1 tablespoon honey
1/4 cup rice vinegar (I substituted with raw kombucha)
2 tablespoons toasted sesame oil
2 tablespoons olive oil
Combine everything using a hand blender until smooth. Taste and adjust if needed.
Keeps for up to a week in the refrigerator.
Recipe adapted from Smitten Kitchen.