I am a big Smitten Kitchen fan and lots of things I try end up being go-to recipes for me. I first tried her miso sweet potato and broccoli bowl about a year ago when I needed an idea for all of these ingredients I had on hand and fell in love pretty hard. It's filling and healthy and pretty easy to make. The slightly sweet, salty, nutty dressing has an acidic kick and a bit of heat from the ginger that works really well with the roasted vegetables -- it totally makes the meal. My partner loves it too, which is always a plus. :)
I have no complaints, just substitutions/variations based on what I had in the house at the times I made it, all of which have been pretty good:
Grains and veggies
- brown rice and wild rice for the grain
- winter squashes (butternut, buttercup, kuri) instead of sweet potatoes
- wilted kale instead of broccoli (it cooks faster than the broccoli would so you have to watch it or put it in later than the sweet potatoes)
- sauteed leeks instead of red onions
Dressing
- maple syrup instead of honey in the dressing
- hand mixing the dressing instead of putting it in the blender (only if I'm using the store bought minced ginger/garlic)
Topping
- only one color of sesame seeds instead of both white/black
I agree with her that we need to do more of these grain bowls topped with vegetables and possibly a protein -- every single one I've tried so far has been reasonably good and this is one of my very favorites.
RECIPE: Miso Sweet Potato and Broccoli Bowl
