Miso sweet potato and broccoli bowl
This dish with roasted vegetables and a savory sauce is a great way to use sweet potatoes and broccoli. Although the original recipe doesn't call for it, we usually add crispy chickpeas (tossed in olive oil and roasted at the same time as the veggies) for extra protein.
Serves 4
For the bowl:
1 cup dried rice (white, brown, red all work)
1 to 2 sweet potatoes (about 1.5 pounds)
1 large bundle broccoli (about 1 pound)
1 to 2 tablespoons olive oil
Coarse or kosher salt
Freshly ground black pepper
1-2 teaspoons sesame seeds - can be white and/or black seeds
For the miso-sesame dressing:
1 tablespoon minced fresh ginger
1 small garlic clove, minced
2 tablespoons white miso
2 tablespoons tahini
1 tablespoon honey
1/4 cup rice vinegar
2 tablespoons toasted sesame oil
2 tablespoons olive oil
Heat oven to 400 degrees. Cook rice or grain in your preferred way.
Peel sweet potatoes and cut into 1-inch cubes. Cut tops off broccoli and separate into bite-sized florets. You can peel and chop the stem too!
Coat baking trays with a thin slick of olive oil. Layer sweet potatoes on tray(s) and sprinkle with salt and pepper. Roast for 20 minutes, until browning underneath. Flip and toss chunks around, then add broccoli to the tray(s), season again with salt and pepper, and roast for another 10 to 20 minutes, until broccoli is lightly charred at edges and sweet potato is fully bronzed and tender. Toss chunks around one more time if it looks like they’re cooking unevenly.
While vegetables roast, prepare sesame-miso dressing: Combine everything in a blender, food processor, or in a pyrex measuring cup with an immersion blender. Taste and adjust ingredients if needed; the miso may seem salty at first but it balances the sweet potato.
Assemble bowls: Scoop some rice/grains into each, then pile on the roasted sweet potatoes and broccoli. Coat lightly with sesame-miso dressing and finish with sesame seeds. Serve with extra dressing on the side.
