Miso-Sesame Roasted Broccoli & Sweet Potato Rice Bowl

Saturday, February 1, 2014

Miso Roasted Broccoli & Sweet Potato Rice bowl by Eve Fox, the Garden of Eating, copyright 2015

I made this for dinner earlier this week and it was a hit! Warm and filling, with a great mix of flavors - savory, sweet, a little bit spicy (thank you ginger and sriracha) with that wonderful umami that miso brings to the equation.

I like a nutty, short grain brown rice for these bowls. Or Lundberg's Black Japonica or Forbidden rices are nice, too.

Brown rice is ready by Eve Fox, Garden of Eating blog, copyright 2011

I washed some lovely organic broccoli.

Organic broccoli by Eve Fox, the Garden of Eating blog, copyright 2014

And scrubbed a few of our homegrown sweet potatoes. I love the varieties we grew - both have yellow flesh but one is a Japanese purple-skinned and the other has a lighter skin.

Sweet potatoes from our garden by Eve Fox, The Garden of Eating, copyright 2015>

Baby spinach, a mellow, white miso, fresh ginger, garlic and a few other things to round out the dressing.

Ingredients for the miso roasted veggie rice bowl by Eve Fox, the Garden of Eating blog, copyright 2014

Some scallions and cilantro for added freshness and flavor.

Scallions by Eve Fox, the Garden of Eating, copyright 2014

A bit of chopping and the trays of broccoli and sweet potato were ready for roasting.

Sweet potatoes by Eve Fox, The Garden of Eating, copyright 2015

Meanwhile, as the veggies were roasting and the rice was cooking, I whipped up the dressing - I added a little hot water to thin mine and make it easier to pour. If you have time, make it the day before or first thing in the morning to give the flavors more time to develop.

Roasted broccoli with garlic and lemon zest by Eve Fox, Garden of Eating blog, copyright 2012

Everything got done at around the same time and then it was time to build the bowls. First rice, then some spinach - the heat of the rice and of the roasted vegetables combine to wilt it a little which is nice. Then the miso dressing - no skimping! - and a topping of toasted sesame seeds to add a little, nutty, fragrant crunch.

Miso Roasted Broccoli & Sweet Potato Rice bowl by Eve Fox, the Garden of Eating, copyright 2015

-- print recipe --Miso Broccoli Sweet Potato Rice Bowl
Serves 4

Ingredients

For the bowl
* 1 cup dried organic short grain brown or black japonica rice or another grain of your choice
* 2 organic sweet potatoes
* 1 large bunch organic broccoli
* 2 Tbsps grapeseed oil
* Sea salt and freshly ground black pepper
* 2-3 cups organic baby spinach or other greens
* 1 cup fresh cilantro leaves, washed, dried and stems removed
* 2 organic scallions, ends removed and finely chopped (optional)
* 2 tsps sesame seeds (either white or black or both!)

For the dressing
* 1 Tbsp minced fresh ginger
* 1 small garlic clove, minced
* 2 Tbsps mild, white or yellow miso
* 2 Tbsps tahini, peanut, almond or sunflower butter (use whatever you think will taste best or have on hand)
* 1 Tbsp honey or maple syrup
* 1/4 cup rice vinegar
* 2 Tbsps toasted sesame oil
* 2 Tbsps olive oil
* A tiny squirt of sriracha (optional)
* 1-2 Tbsp hot water to thin (optional)

Directions

1. Preheat the oven to 400 degrees. Cook the rice according to the directions on the package (or in your head if you know that sort of thing by heart) and set aside once cooked.

2. Cut the sweet potatoes into a 1-inch dice - you do not have to peel them unless you prefer them without the skin but it's both tasty and nutritious so I suggest you leave it on. 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 skin off the stems and cut them into chunks for roasting - don't throw them away - they taste just as good and have just as much nutritional goodness as the "trees" do.

3. Toss the broccoli pieces and sweet potato pieces with a generous helping of oil (use more if you need it), sea salt and pepper and lay them in a single layer on two heavy baking sheets. Put the trays in the oven and roaste for 15 minutes then remove and flip everything over and rotate the trays unless you have one of those super evenly heated ovens. Put them back in and roast for another 10 or so minutes until nicely browned and tender but not burnt. Depending on the size you've cut them into, one tray make take longer than the other to finish cooking.

4. While the veggies are roasting, make the miso dressing: combine everything in a blender and blend until smooth, scraping the sides down. 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 bowl! If you have friends over, I'd recommend that you put all the bowls and the pot of rice out on the table so people can assemble their own bowls - it's fun. Scoop rice into each bowl, toss in the roasted vegetables. greens, cilantro and scallions. Drizzle the dressing over everything and then top with the toasted sesame seeds.

You might also like:
Want even more recipes, photos, giveaways, and food-related inspiration? "Like" the Garden of Eating on Facebook, or follow me on Twitter or Pinterest.

3 comments:

Sage Trifle said...

Thank you for a wonderful recipe. It looks so good and I can't wait to try it.
--Rocquie

Sage Trifle said...

Eve, I made this for dinner tonight. We loved it! I did everything just like your recipe; I even had some of that same Lundberg rice. The dressing will be good with many things. Thank you again, Rocquie

Eve Fox said...

I'm so glad you liked it!

Saturday, February 1, 2014

Miso-Sesame Roasted Broccoli & Sweet Potato Rice Bowl

Miso Roasted Broccoli & Sweet Potato Rice bowl by Eve Fox, the Garden of Eating, copyright 2015

I made this for dinner earlier this week and it was a hit! Warm and filling, with a great mix of flavors - savory, sweet, a little bit spicy (thank you ginger and sriracha) with that wonderful umami that miso brings to the equation.

I like a nutty, short grain brown rice for these bowls. Or Lundberg's Black Japonica or Forbidden rices are nice, too.

Brown rice is ready by Eve Fox, Garden of Eating blog, copyright 2011

I washed some lovely organic broccoli.

Organic broccoli by Eve Fox, the Garden of Eating blog, copyright 2014

And scrubbed a few of our homegrown sweet potatoes. I love the varieties we grew - both have yellow flesh but one is a Japanese purple-skinned and the other has a lighter skin.

Sweet potatoes from our garden by Eve Fox, The Garden of Eating, copyright 2015>

Baby spinach, a mellow, white miso, fresh ginger, garlic and a few other things to round out the dressing.

Ingredients for the miso roasted veggie rice bowl by Eve Fox, the Garden of Eating blog, copyright 2014

Some scallions and cilantro for added freshness and flavor.

Scallions by Eve Fox, the Garden of Eating, copyright 2014

A bit of chopping and the trays of broccoli and sweet potato were ready for roasting.

Sweet potatoes by Eve Fox, The Garden of Eating, copyright 2015

Meanwhile, as the veggies were roasting and the rice was cooking, I whipped up the dressing - I added a little hot water to thin mine and make it easier to pour. If you have time, make it the day before or first thing in the morning to give the flavors more time to develop.

Roasted broccoli with garlic and lemon zest by Eve Fox, Garden of Eating blog, copyright 2012

Everything got done at around the same time and then it was time to build the bowls. First rice, then some spinach - the heat of the rice and of the roasted vegetables combine to wilt it a little which is nice. Then the miso dressing - no skimping! - and a topping of toasted sesame seeds to add a little, nutty, fragrant crunch.

Miso Roasted Broccoli & Sweet Potato Rice bowl by Eve Fox, the Garden of Eating, copyright 2015

-- print recipe --Miso Broccoli Sweet Potato Rice Bowl
Serves 4

Ingredients

For the bowl
* 1 cup dried organic short grain brown or black japonica rice or another grain of your choice
* 2 organic sweet potatoes
* 1 large bunch organic broccoli
* 2 Tbsps grapeseed oil
* Sea salt and freshly ground black pepper
* 2-3 cups organic baby spinach or other greens
* 1 cup fresh cilantro leaves, washed, dried and stems removed
* 2 organic scallions, ends removed and finely chopped (optional)
* 2 tsps sesame seeds (either white or black or both!)

For the dressing
* 1 Tbsp minced fresh ginger
* 1 small garlic clove, minced
* 2 Tbsps mild, white or yellow miso
* 2 Tbsps tahini, peanut, almond or sunflower butter (use whatever you think will taste best or have on hand)
* 1 Tbsp honey or maple syrup
* 1/4 cup rice vinegar
* 2 Tbsps toasted sesame oil
* 2 Tbsps olive oil
* A tiny squirt of sriracha (optional)
* 1-2 Tbsp hot water to thin (optional)

Directions

1. Preheat the oven to 400 degrees. Cook the rice according to the directions on the package (or in your head if you know that sort of thing by heart) and set aside once cooked.

2. Cut the sweet potatoes into a 1-inch dice - you do not have to peel them unless you prefer them without the skin but it's both tasty and nutritious so I suggest you leave it on. 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 skin off the stems and cut them into chunks for roasting - don't throw them away - they taste just as good and have just as much nutritional goodness as the "trees" do.

3. Toss the broccoli pieces and sweet potato pieces with a generous helping of oil (use more if you need it), sea salt and pepper and lay them in a single layer on two heavy baking sheets. Put the trays in the oven and roaste for 15 minutes then remove and flip everything over and rotate the trays unless you have one of those super evenly heated ovens. Put them back in and roast for another 10 or so minutes until nicely browned and tender but not burnt. Depending on the size you've cut them into, one tray make take longer than the other to finish cooking.

4. While the veggies are roasting, make the miso dressing: combine everything in a blender and blend until smooth, scraping the sides down. 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 bowl! If you have friends over, I'd recommend that you put all the bowls and the pot of rice out on the table so people can assemble their own bowls - it's fun. Scoop rice into each bowl, toss in the roasted vegetables. greens, cilantro and scallions. Drizzle the dressing over everything and then top with the toasted sesame seeds.

You might also like:
Want even more recipes, photos, giveaways, and food-related inspiration? "Like" the Garden of Eating on Facebook, or follow me on Twitter or Pinterest.

3 comments:

Sage Trifle said...

Thank you for a wonderful recipe. It looks so good and I can't wait to try it.
--Rocquie

Sage Trifle said...

Eve, I made this for dinner tonight. We loved it! I did everything just like your recipe; I even had some of that same Lundberg rice. The dressing will be good with many things. Thank you again, Rocquie

Eve Fox said...

I'm so glad you liked it!