Miso Sweet Potato and Broccoli Bowl

A recipe we saved from Smitten Kitchen, by Deb Perelman. The full recipe, with their photos and notes, is on their site.

Ingredients

• Wild rice or another grain of your choice
• 1 to 2 sweet potatoes (about 1 1/2 pounds)
• 1 large bunch broccoli (about 1 pound)
• 1 to 2 tablespoons olive oil
• Coarse salt and black pepper
• 1 teaspoon white sesame seeds
• 1 teaspoon black sesame seeds
• Miso-sesame dressing: 1 tablespoon minced ginger, 1 small garlic clove, 2 tablespoons white miso, 2 tablespoons tahini, 1 tablespoon honey or agave, 1/4 cup rice vinegar, 2 tablespoons toasted sesame oil, 2 tablespoons olive oil

The short version

1. Heat the oven to 400°F and cook the grain.
2. Roast the sweet potato cubes on an oiled tray for 20 minutes, flip, add the broccoli florets, and roast 10 to 20 minutes more, until charred at the edges.
3. Toast the sesame seeds, and blend the dressing ingredients until smooth.
4. Pile grain and vegetables in bowls, drizzle with dressing and scatter the seeds.

Smitten KitchenMiso Sweet Potato and Broccoli BowlRead the original recipe