Miso Sweet Potato and Broccoli Bowl
The perils of working in an office include temptation at every corner presented in the form of a cake shelf. It’s so easy to give into temptation when it is placed in the centre of the room. Am I the only one who feels like the chocolate/cake/crisps seem to always whisper my name and lure me over? I’ve got the best intentions, but the sugar keeps holding me back!
My boo has been looking so good since I last saw him because he’s been working out. (I’ve been working out too – if you count using my jaw muscles to digest sweet treats…) He looks great and it’s motivated me to clean up my act. I know my last recipe was vegetarian, but I’m not really feeling meat at the moment.
Ingredients (serves 4)
For the bowl
1 cup dried rice or another cooking grain of your choice
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 teaspoon white sesame seeds
1 teaspoon black sesame seeds
For the miso-sesame dressing
1 tablespoon minced fresh ginger
1 small garlic clove, minced
2 tablespoons white miso (the mildest kind)
2 tablespoons tahini (other nut butters can work in a pinch)
1 tablespoon honey
1/4 cup rice vinegar
2 tablespoons toasted sesame oil
2 tablespoons olive oil
1. Heat oven to 400 degrees.
Place rice or grain and cooking liquid in a pot.
2. Peel the sweet potatoes then cut into 1-inch cubes.
Separate and cut the tops off the broccoli into bite-sized florets then cut them into 1/2- to 1-inch pieces.
3. Coat one large or two smaller trays with a thin layer of olive oil, and place 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.
4. In a small frying pan, toast black and white sesame seeds until fragrant. (You can do this in the oven if using an oven-proof pan.) Leave to cool.
5. While vegetables roast, prepare sesame-miso dressing: Combine everything in a blender and run until smooth, scraping down sides once. Taste and adjust ingredients if needed, but try to resist adding more honey if it tastes salty, as that extra pop of saltiness is exactly what I think sweet potato needs.
6. 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 toasted sesame seed duo. Serve with extra dressing on the side.