Garden Poke

Name: Garden Poke
Ingredients: 2 1/2 cups 1-inch cubes (about 1 pound) root or sturdy vegetables, such as sweet potato, taro, carrots, turnips, beets, parsnips, yuca, radishes; Olive oil; Kosher salt and freshly ground black pepper; 1/4 cup Tamari Dressing, plus more to taste; 1/2 cucumber, roughly diced; 1/2 medium sweet onion, thinly sliced; 2 or 3 small radishes, trimmed and thinly sliced; 1/2 cup roughly chopped ogo seaweed (optional); 1 tablespoon finely chopped roasted macadamia nuts

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Makes 2 to 4 servings 1x

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Ingredients

2 1/2 cups 1-inch cubes (about 1 pound) root or sturdy vegetables, such as sweet potato, taro, carrots, turnips, beets, parsnips, yuca, radishes
Olive oil
Kosher salt and freshly ground black pepper
1/4 cup Tamari Dressing, plus more to taste
1/2 cucumber, roughly diced
1/2 medium sweet onion, thinly sliced
2 or 3 small radishes, trimmed and thinly sliced
1/2 cup roughly chopped ogo seaweed (optional)
1 tablespoon finely chopped roasted macadamia nuts

Instructions

Preheat the oven to 350°F.

In a bowl, coat the vegetables with a splash of olive oil and season to taste with salt and pepper. Lay out the vegetables in one layer on a baking sheet and bake until tender but slightly firm (think of the texture of raw tuna), 15 to 20 minutes.

Once the vegetables have cooled, transfer to a bowl and toss with the dressing. Let sit for a few minutes, then gently fold in the cucumber, onion, radishes, and seaweed (if using). Season with more dressing if needed. Top with the macadamia nuts and serve.