When I read a description of a dish like this I often expect it to be boring. For some reason sweet potato and broccoli didn’t sound all that exciting to me when I saw this recipe. I do *love* sweet potatoes – and I think they are great for you (they are the main staple carbohydrate in Okinawa, where the inhabitants have the longest life expectancy of the world. I don’t really care too much about that, but sweet potatoes are awesome).
Anyway – I cannot believe how good this is. The sauce is so flavorful it amazes me even after having it 5+ times already. White miso is a great thing to buy (it took me a minute to find some, but Whole Foods had a tub of it that has lasted me months in the fridge). I never would have guessed sweet potato and broccoli could be so good together, but roasted together with this miso sauce and it is a crazy-good combo. This recipe is vegan without trying too hard to be, and is great over rice. For non-vegans, it would be a great vegetable side, and I imagine I would *love* the sauce on any kind of meat too.
Miso Sweet Potato & Broccoli Bowl
adapted from Smitten Kitchen
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
1-2 teaspoons sesame seeds (for topping)
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 sesame oil
2 tablespoons olive oil
Heat oven to 400 degrees. Place rice or grain and cooking liquid in a rice cooker or on the stove. Cook according to package directions.
Peel sweet potatoes and cut into 1-inch cubes. Cut tops off broccoli and separate into bite-sized florets. If your broccoli stems feel especially woody, I like to peel them (with the same vegetable peeler), then cut them into 1/2- to 1-inch segments.
Coat one large or two smaller 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 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.
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.