58. Miso Sweet Potatoes and Broccoli

58 - Miso Sweet Potato and BroccoliSavory veggie rice bowl with a semi-sweet Japanese style dressing

Prep to plate time: 1 hr 15 min
Serves: 4


  • 1-1/2 lbs Sweet Potatoes (about 2 large)
  • 1 lbs Broccoli (about 1 large bundle)
  • 2 cups uncooked Rice (or other cooking grain)
  • 2 tsp Sesame Seeds (white or black)
  • Olive Oil
  • Pepper
  • Salt
  • For the dressing:
    • 1 Tbsp fresh Ginger
    • 1 clove Garlic
    • 2 Tbsp White Miso (mild)
    • 2 Tbsp Tahini (or other nut butters)
    • 1 Tbsp Honey
    • 1/4 cup Rice Vinegar
    • 2 Tbsp Toasted Sesame Oil
    • 2 Tbsp Olive Oil


  1. PREP: preheat oven to 400°F
  2. PREP: peel then cut the sweet potato into 1″ cubes. Chop the broccoli into florets
  3. PREP: mince the ginger and garlic
  4. Begin cooking the rice according to package instructions
  5. Coat one or two large baking trays with olive oil. Evenly distribute the sweet potatoes and lightly sprinkle with salt and pepper to taste
  6. Roast sweet potatoes for 20 min in oven until bottoms have just browned. Flip and toss the sweet potatoes around then add the broccoli. Sprinkle again with pepper and roast for 15 min until broccoli is lightly charred and sweet potatoes are bronzed and tender
  7. In a small skillet, toast the sesame seeds over high heat until fragrant, then let cool
  8. In a small food processor or blender, combine ingredients for the dressing and run until smooth
  9. PLATE: divide the broccoli and sweet potatoes over bowls of rice. Coat with dressing then sprinkle with toasted sesame seeds

Inspired by: Smitten Kitchen 

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