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Miso Sweet Potato and Broccoli Bowl
FOREVERHUNGRY16Ingredients
60Minutes
440Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 cup rice (dried, or another cooking grain of your choice)
- 2 sweet potatoes
- 1 broccoli (large bundle)
- 2 Tbsp. olive oil
- kosher salt (or Coarse)
- ground black pepper (Freshly)
- 1 tsp. white sesame seeds
- 1 tsp. black sesame seeds
- 1 Tbsp. fresh ginger (minced)
- 1 garlic clove (small, minced)
- 2 Tbsp. white miso
- 2 Tbsp. tahini (other nut butters can work in a pinch)
- 1 Tbsp. honey
- 1/4 cup rice vinegar
- 2 Tbsp. toasted sesame oil
- 2 Tbsp. olive oil
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Directions
- 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.
NutritionView More
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440Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories440Calories from Fat230 |
% DAILY VALUE |
Total Fat25g38% |
Saturated Fat3.5g18% |
Trans Fat |
Cholesterol |
Sodium610mg25% |
Potassium790mg23% |
Protein10g |
Calories from Fat230 |
% DAILY VALUE |
Total Carbohydrate47g16% |
Dietary Fiber8g32% |
Sugars11g |
Vitamin A200% |
Vitamin C230% |
Calcium15% |
Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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