Sometimes I simply eat the glazed carrots and mushrooms with the Miso sauce, while other times I need something more filling and add the broccoli and/or sweet potatoes. The vegetables are great by themselves or over a couple cups of spinach or other salad greens if you are looking to up your ‘greens.’ I use rice instead using a half-half mixture of Black Japonica and Brown Jasmine rice, which together make the prettiest purple-red mixture. I also love to use some rainbow quinoa when I need to up my daily protein. Enjoy, this dish is super easy and oh so adaptable!
Hint: I always double the Miso dressing recipe and keep a jar in the fridge for daily veggie dips or an inspired addition to my daily bites.
There’s of course no reason to only use these vegetables, or to not swap in others, if you desire. Snap peas are super easy and add a lovey crunch.
NOTE: You can leave out the sweet potatoes that require cooking in an oven and simply saute the other vegetables. This makes everything super easy and fast.
Serves 2 to 4
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)
4 oz mushrooms – quartered
2 carrots -msliced thinly
2 tablespoons coconut oil
Coarse or kosher salt
Freshly ground black pepper
1 teaspoon white sesame seeds
1 teaspoon black sesame seeds
1 tablespoon Tamari (Gluten Free) Sauce
For the miso-sesame dressing
1 tablespoon minced fresh ginger
1 garlic clove, minced
2 tablespoons white miso (the mildest kind)
2 tablespoons tahini (other nut butters can work in a pinch)
2 tablespoons maple syrup
1/4 cup rice vinegar
2 tablespoons toasted sesame oil
2 tablespoons olive oil
Heat oven to 425 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.
Slice carrots and quarter mushrooms.
Coat one large tray with a thin slick of coconut 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 and roast for another 10 to 20 minutes, until sweet potato is fully bronzed and tender. Toss chunks around one more time if it looks like they’re cooking unevenly.
In a small skillet, toast black and white sesame seeds until fragrant. Let cool.
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.
Add 1 tablespoon coconut oil a large saute pan or wok until smokey hot. Add the mushrooms and let them cook untouched for 5 minutes on medium-high heat. Toss mushrooms and add carrots, again leave for 5 minutes until the mushrooms are browned and the carrots have a touch of color. Add the Tamari sauce and let the mix sizzle in the pan until the veggies are glazed. Transfer to bowl. Add a splash more oil and saute the broccoli for 3 minutes on a medium high heat.
Assemble bowls: Scoop some rice/grains into each, then pile on the roasted sweet potatoes and broccoli, mushrooms and carrots. Coat lightly with sesame-miso dressing and finish with toasted sesame seed duo. Serve with extra dressing on the side.