Lunch Bowl: Sweet Potato and Quinoa in Miso Sauce

Brooke Newberry
(Photo: )

Sweet Potato and Quinoa Bowl in Miso Sauce

  • 1 large sweet potato, peeled and cut into cubes
  • 1 head broccoli, cut or torn into florets
  • 2 Tablespoons black sesame seeds
  • ½ cup cooked quinoa
  • 2 Tablespoons white miso
  • 2 Tablespoons tahini
  • 1 Tablespoon rice wine vinegar or lemon
  • ½ cup water

Place sweet potatoes on baking sheet, sprinkle with salt and pepper, and drizzle with olive oil. Bake at 375 degrees for 20 minutes. Add the broccoli to the sheet, season and drizzle with a little more olive oil, and cook another 15 minutes until veggies are cooked through.

While the veggies are roasting, make the sauce. Add miso, tahini, vinegar and water to a saucepan on medium low. Slowly whisk until sauce thins out and is smooth. 

Toss the roasted veggies with the miso sauce. Pack up in Tupperware and enjoy as an office, school or on-the-go lunch.

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