There’s a Vietnamese place in my neighborhood, Pho Van, that makes a killer rice bowl with tofu, green beans, and a yummy miso sauce. I want to eat it every single day, but my bank account says nuh-uh. So what’s a girl to do? Recreate it at home, of course! (God, I sound like a cheesy infomercial. Ignore me and skip ahead if you want. I won’t be offended.) A quick google search for “miso rice bowl” pointed me to a recipe from none other than my favorite food blog, Smitten Kitchen. Although her bowl is quite different from my dearly beloved Vietnamese take-out dish, it comes pretty darn close in tastiness. And it’s cheaper. And healthier. Probably.
One of my weekly resolutions for 2016 was to prep ingredients ahead of time for healthy, throw-together lunches, so on Friday, I made the full recipe and packaged up the leftovers to enjoy all week long. The sweet potato and broccoli hold up really well to roasting and reheating, and the sauce saves well in the fridge. I make the grains fresh each day – if brown rice isn’t your thing, soba noodles and quinoa are good options, as well.
Sweet Potato & Broccoli Rice Bowl with Miso Tahini Dressing
(Recipe from Smitten Kitchen)
For the bowl:
1 cup dried rice (or grain of choice)
1.5 lbs sweet potatoes (2 or 3)
1 large bunch broccoli
1 to 2 Tablespoons olive oil
Salt & pepper
For the dressing:
1 Tablespoon minced fresh ginger
1 small garlic clove, minced
2 Tablespoons white miso
2 Tablespoons tahini
1 Tablespoon honey
1/4 cup rice vinegar
2 Tablespoons toasted sesame oil
2 Tablespoons olive oil
Heat oven to 400 degrees F. Cook rice or grain according to package directions.
Peel sweet potatoes and cut into bite-size chunks. Cut broccoli into bite-sized florets and stem segments. (Tip from Deb: Peel broccoli stems with a vegetable peeler if they feel especially woody.)
Coat a large tray with a thin slick of olive oil. Layer sweet potatoes on tray and sprinkle with salt and pepper. Roast for 20 minutes, until browning underneath. Flip and toss chunks around, then add broccoli to the tray, 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 dressing: Combine everything in a blender and run until smooth, scraping down sides once. Taste and adjust ingredients if needed.
To assemble bowls: Scoop some rice/grains into a bowl, then pile on the roasted sweet potatoes and broccoli. Coat with desired amount of dressing.