Miso Sweet Potato and Broccoli Bowl with Quinoa

I’ve been a fan of smitten kitchen since I’ve been reading food blogs however many years ago, but I’ve been slacking on my blog-reading since Google shut down Google Reader (wah!). Still, I kept seeing people recommend Deb’s adaptation of Gwyneth’s miso bowl online and I had to try it! miso sweet potato broccoli bowl with quinoa {the kosher foodies}

This is a great recipe, because it’s a whole meal in a bowl. I love the idea of an entire, well-rounded dinner in a bowl!

I used quinoa, but you can use rice, or even greens. Don’t like broccoli? Change up the vegetables. Add some grilled chicken or tofu. Make a bowl with carrot ginger dressing instead. The possibilities are endless.miso sweet potato broccoli bowl with quinoa {the kosher foodies}

Miso Sweet Potato and Broccoli Bowl with Quinoa from smitten kitchen
serves 4


For the bowl:

  • 1 cup dried quinoa
  • 1 sweet potato
  • 1 bundle broccoli
  • 1 to 2 tablespoons olive oil
  • Coarse or kosher salt
  • Freshly ground black pepper
  • 2 teaspoons sesame seeds
  • olive oil
  • salt and 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


  1. Heat oven to 400 degrees. Cook quinoa according to package directions.
  2. Peel the sweet potato and cut into 1-inch cubes. Cut tops off broccoli and separate into bite-sized florets, then cut them into 1/2- to 1-inch segments.
  3. Drizzle a baking pan with 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, 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.
  4. In a small skillet, sesame seeds until fragrant. Let cool.
  5. While vegetables roast, prepare sesame-miso dressing: Combine everything in a bowl and whisk until smooth. Taste and adjust ingredients if needed, and if you think it needs a bit of water to thin it out, add some.
  6. Assemble bowls: Scoop some quinoa into each bowl, then pile on the roasted sweet potatoes and broccoli. Coat lightly with sesame-miso dressing and finish with toasted sesame seeds and serve with extra dressing on the side.

miso sweet potato broccoli bowl with quinoa {the kosher foodies}miso sweet potato broccoli bowl with quinoa {the kosher foodies}