Bowl of roasted veggies with an awesome dressing
1. Heat oven to 400 degrees.
2. Place rice and water in a rice cooker or on the stove. Cook according to package directions.
3. Peel sweet potatoes and cut into 1-inch cubes.
4. 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.
5. 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.
6. 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.
7. In a small skillet, toast black and white sesame seeds until fragrant. Let cool.
8. 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 toasted sesame seed duo. Serve with extra dressing on the side.
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Serving Size: 1 Serving (390g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 413 | ||
Calories from Fat: 199 (48%) | ||
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Amt Per Serving | % DV | |
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Total Fat 22.1g | 30 % | |
Saturated Fat 3.1g | 16 % | |
Monounsaturated Fat 9.4g | ||
Polyunsanturated Fat 8.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 3884.5mg | 134 % | |
Potassium 1018.6mg | 27 % | |
Total Carbohydrate 48.9g | 14 % | |
Dietary Fiber 9.2g | 37 % | |
Sugars, other 39.8g | ||
Protein 8.4g | 12 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 413
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