Ingredients:

  • 2 medium sweet potatoes, diced into 1/2 inch cubes
  • 1 large head broccoli, cut into bite-sized florets
  • 2 tbsp white or red miso paste
  • 1 tbsp maple syrup
  • 1 tbsp toasted sesame oil
  • 1 tsp rice vinegar
  • 1 tsp freshly grated ginger
  • 2 cups cooked quinoa
  • 1/2 cup shelled edamame
  • 1 cup shredded red cabbage
  • 2 tbsp tahini
  • 1 tsp miso paste
  • 1/2 lemon, juiced
  • 2 tbsp warm water

Instructions:

  1. Preheat your oven to 400°F and line a large rimmed baking sheet with parchment paper.
  2. In a small mixing bowl, whisk together 2 tablespoons of miso paste, maple syrup, toasted sesame oil, rice vinegar, and grated ginger until smooth.
  3. Toss the diced sweet potatoes in the miso glaze until thoroughly coated. Spread in a single layer on the prepared baking sheet.
  4. Roast for 10 minutes.
  5. Add the broccoli florets to the baking sheet. Toss it quickly with the remaining glaze on the pan or a tiny drizzle of oil.
  6. Roast for another 10-12 minutes until the sweet potatoes are tender and the broccoli edges are charred.
  7. While vegetables roast, whisk together the tahini, 1 teaspoon of miso paste, lemon juice, and warm water to create the dressing.
  8. Assemble the bowls by dividing the cooked quinoa, shredded red cabbage, and edamame between two bowls. Top with the roasted glazed vegetables and drizzle with the tahini-miso sauce.