Miso Sweet Potato and Broccolini Bowl

I love having “bowls” for lunch, because when done right, they are both virtuous and delicious (these attributes are subjective, but you understand what I mean). This bowl recipe on Smitten Kitchen was right up my alley, though I used broccolini instead of broccoli because I like it better (I also increased the proportions of sweet potato slightly for the same reason). I had red rice on hand and was trying to use it up, so this was the perfect application for it! You could use any rice you want, though. The dressing was *really* good! I’ll definitely be making this one again.

For the bowl
1 cup dried rice (or another cooking grain of your choice)
1 to 2 sweet potatoes (about 1 ½ lb.)
1 large bundle broccoli (about 1 lb.); I used broccolini
1 to 2 Tbsp. olive oil
coarse or kosher salt
freshly ground black pepper
1 tsp. white sesame seeds
1 tsp. black sesame seeds

For the miso-sesame dressing
1 Tbsp. minced fresh ginger
1 small garlic clove, minced
2 Tbsp. white miso (this is the mildest kind)
2 Tbsp. tahini (nut butters can work in a pinch)
1 Tbsp. honey
¼ cup rice vinegar
2 Tbsp. toasted sesame oil
2 Tbsp. olive oil

Preheat oven to 400 °F. 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; set aside. Cut tops off broccoli and separate into bite-sized florets. You can also use the stems, peeling them if they feel especially woody, and chopping them into ½- 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.

In a small skillet, toast black and white sesame seeds until fragrant. Let cool.

While vegetables roast, prepare sesame-miso dressing by combining everything in a blender and running until smooth, scraping down sides once. Taste and adjust ingredients if needed.

To 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.