Miso Broccoli Sweet Potato Rice Bowl
Adapted from Goop and Smitten Kitchen
Serves 4
For the bowl:
1 cup dried rice or another cooking grain of your choice
2 sweet organic potatoes
1 large bunch of organic broccoli
1 to 2 tablespoons olive oil
Sea salt and freshly ground black pepper
2-3 cups organic baby spinach or other greens
2 teaspoons sesame seeds (either white or black or both!)
For the dressing:
1 tablespoon minced fresh ginger
1 small garlic clove, minced
2 tablespoons mild, white or yellow miso
2 tablespoons tahini (substitute almond or sunflower butter if you don't have tahini)
1 tablespoon honey
1/4 cup rice vinegar
2 tablespoons toasted sesame oil
2 tablespoons olive oil
1. Preheat the oven to 400 degrees F. Cook the rice according to the directions on the package.
2. Peel the sweet potatoes and cut them into a 1-inch dice. Rinse the broccoli well and trim the tough ends off the stalks with a sharp knife. Cut the florets into bite-sized pieces then peel the woody parts off the stems and cut them into chunks for roasting.
3. Toss the broccoli pieces and sweet potato pieces with a generous helping of olive oil, sea salt, and pepper. Lay the sweet potatoes out on one of the trays in a single layer and do the same with the broccoli on the other tray and set that one aside. Put the sweet potato tray in the oven and roast for 20 minutes – the chunks should be browned on the underside. Then flip the chunks and return to the oven and also put the tray of broccoli in the oven at the same time. Roast both trays for another 10-20 minutes until the broccoli is browned at the edges and the sweet potatoes should be bronzed and tender. If they appear to be cooking unevenly at the 10 minute mark, give them a stir and flip and cook a little longer.
4. While the veggies are roasting, make the miso dressing: combine everything in a blender and blend until smooth, scraping down the sides once. Taste and adjust ingredients, if needed. I also ended up adding a little hot water at the end since my dressing was really thick and hard to pour.
5. Also while the veggies are roasting, toast the sesame seeds over medium to low heat in a small skillet until fragrant and then remove from the heat and let cool.
6. Now it's time to build your bowls! Scoop rice into each bowl then add the baby spinach and toss in the roasted vegetables. Drizzle the dressing over everything and then top with the toasted sesame seeds. Put the dressing out so that people can add more to their own bowl if they'd like.
