miso sweet potato & broccoli bowl


When I read a description of a dish like this I often expect it to be boring. For some reason sweet potato and broccoli didn’t sound all that exciting to me when I saw this recipe. I do *love* sweet potatoes – and I think they are great for you (they are the main staple carbohydrate in Okinawa, where the inhabitants have the longest life expectancy of the world. I don’t really care too much about that, but sweet potatoes are awesome).

Anyway – I cannot believe how good this is. The sauce is so flavorful it amazes me even after having it 5+ times already. White miso is a great thing to buy (it took me a minute to find some, but Whole Foods had a tub of it that has lasted me months in the fridge). I never would have guessed sweet potato and broccoli could be so good together, but roasted together with this miso sauce and it is a crazy-good combo. This recipe is vegan without trying too hard to be, and is great over rice. For non-vegans, it would be a great vegetable side, and I imagine I would *love* the sauce on any kind of meat too.


Miso Sweet Potato & Broccoli Bowl

Prep Time: 15 minutes

Cook Time: 40 minutes

Yield: 4 bowls


    For the bowl
  • 1 cup dried rice or another grain
  • 1 to 2 sweet potatoes (about 1.5 pounds)
  • 1 large bundle broccoli (about 1 pound)
  • 1 to 2 tablespoons olive oil
  • Coarse or kosher salt
  • Freshly ground black pepper
  • 1-2 teaspoons sesame seeds
    For the miso-sesame dressing
  • 1 tablespoon minced fresh ginger
  • 1 small garlic clove, minced
  • 2 tablespoons white miso
  • 2 tablespoons tahini (or peanut butter if it's all you have - it will still taste great!)
  • 1 tablespoon honey
  • 1/4 cup rice vinegar
  • 2 tablespoons sesame oil
  • 2 tablespoons olive oil


  1. Heat oven to 400 degrees. Cook rice according to package directions.
  2. Peel the sweet potatoes and cut them into 1-inch cubes. Cut broccoli into bite sized pieces, and feel free to include the stems as well (in small slices).
  3. On 2 baking sheets lined with foil, add a small drizzle of olive oil and slick over the pan. Spread the sweet potato onto the pan in a single layer and season with salt and pepper. Roast in the oven for 20 minutes, and they should become brown on the bottom. Toss and stir the sweet potato chunks around on the pan, add broccoli to the pan (and a little more salt and pepper) and then place in the oven again for 10-20 minutes (I go for about 15 minutes because I like the broccoli edges to get a little crisp).
  4. While they cook, prepare the dressing by adding all dressing ingredients to a blender or food processor and blending until smooth and everything is incorporated. Sometimes if I don't want to get my blender dirty, I even just mix everything really well with a fork or whisk. Taste dressing and adjust any seasonings if desired.
  5. To assemble the bowls, start with some rice and then add the veggies, and drizzle the dressing over the top as much as you want. Top with sesame seeds if desired and keep extra dressing on hand for adding as you go.


Recipe from Smitten Kitchen

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5 thoughts on “miso sweet potato & broccoli bowl

  1. When I see the sweet potatoes in your beautiful photos I imagine them to be Alaskan salmon, because they look a lot like salmon. 🙂 Thanks for another great post!

    1. Thanks so much Joleen! I’m very, very into various types of Asian foods, and of course I’m an amateur at making them, but it’s so fun to try at home.

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