Miso Sesame Sweet Potato Soba Bowls

Ingredients

• 8 oz soba noodles
• 1 large sweet potato, scrubbed and cut into 3/4-inch cubes
• 1 tbsp neutral oil or olive oil, plus a little more for the tray
• 1/2 tsp kosher salt, plus more to taste
• 1 cup shelled edamame, thawed or briefly blanched
• 1 medium cucumber, shaved into ribbons or thin half-moons
• 3 scallions, thinly sliced
• 1 tbsp toasted sesame seeds
• Lime wedges, for serving
• Chili oil or chili crisp, optional but helpful

Method

1. Heat the oven to 425F. Line a sheet pan with parchment. Toss the sweet potato cubes with oil and salt, then spread them out with a little space between pieces so they roast instead of steaming.
2. Roast for 24-28 minutes, turning once, until the cubes are tender in the center and browned on the edges. If the tray looks dry, add a tiny drizzle of oil before the final few minutes.
3. Whisk miso, tahini, sesame oil, soy sauce, lime juice, maple, and garlic in a bowl. Add warm water 1 tablespoon at a time until the dressing is creamy and pourable. Taste before salting; miso and soy sauce already bring salt.
4. Cook soba according to the package. Drain and rinse briefly under cool water to remove extra starch, then shake off as much water as possible so the dressing clings instead of thinning out.
5. Toss the soba with most of the dressing. Add edamame, scallions, and half the sesame seeds. Fold gently so the noodles stay glossy rather than clumpy.
6. Divide noodles into bowls. Top with roasted sweet potato and cucumber ribbons. Finish with the remaining sesame seeds, lime, and a few dots of chili oil if using.

Tips

• Soba texture: rinse briefly and drain well. Wet noodles dilute the dressing; dry, slightly tacky noodles hold the sauce better.
• Dressing thickness: it should coat a noodle strand but still drizzle from a spoon. Add warm water slowly to avoid making it thin.
• Sweet potato size matters: 3/4-inch cubes brown nicely without drying out. Smaller cubes roast faster but can become chewy.
• Meal prep: store noodles, sweet potato, and dressing together if needed, but keep cucumber separate until serving for crunch.
• Serving temperature: good warm, room temperature, or chilled. Add a squeeze of lime after refrigeration to wake it back up.