miso sweet potato and broccoli bowl

Here are the things I jotted down on my cooking wish-list whilst (!) I was in the UK: baked cauliflower cheese, a “proper” English Sunday roast (with mash fried potatoes, Yorkshire pudding, creamy horseradish sauce), the “full English” breakfast (authentic = every item must be fried, apparently!), cider vinegar + Maldon sea salt crisps with champagne, please, chunky olive oil and mushroom risotto, clotted cream and marmalade scones, Welsh cakes, chocolate-dipped digestives and fall apple-plum crisps thickly drizzled with fresh cream.

blurry, but you have to see this sweet potato monstrosity
so much broccoli, ready to roast

And then I came home and made this instead. I am sure you understand. Before one swan dives into a vat of thick cream and baked cheddar and passes out on a Yorkshire pudding pillow only to revive oneself with a deep inhale of horseradish-triple cream sauce, one must reset their system, so to speak. One must prepare. At the very least, one must dust off their gym ID. And so I put all of those notes in the “dead of winter, need comfort” files and returned to the land of fall, where the leaves are beginning to turn, fragrant unblemished apples hang from acres of trees, and Gwyneth Paltrow gently suggests that if you coat the sweet potatoes and broccoli that are on every market stand with a heavenly miso dressing, you will find some gorgeous dinnertime nirvana in a bowl.

sweet potatoes, ready to roast

sesame, rice vinegar, miso, tahini, more sesame
miso-sesame dressing
black japonica + brown jasmine rice
rice cooker obsessed

Okay, she didn’t really say that, but it’s what I heard when she shared the recipe a few weeks ago in Goop. I didn’t really follow it; I have my own miso-sesame dressing (used on the Sugar Snap Slaw in the book) and vegetable roasting method that I prefer and used rice instead of greens, but this idea — this “bowl” thing — is a really brilliant concept I think we should wholly embrace because when I put a few piles of brown rice and various roasted vegetables on a plate, it looks sparse and overly earnest; it looks like a critique of that second slice of pie you reached for last night. When I layer it in a bowl with dressing and a scattering of bi-colored seeds, it looks irresistibly stunning, something I would like to curl on my lap while sitting on a stoop and watching people crunch through leaves on their hurried way to places I don’t need to be and feel totally centered and restored. Or, you know, I could throw it down on the dinner table ten whole minutes (a record! first time ever!) before Meltdown O’Clock and marvel that I finally found a way to combine the two vegetables my kid is most eager to eat in a way that tastes grownup. Both work, and leave plenty of space on your dance card for the mess of buttery plums coming later this week.

piling on the sweet potatoes + broccoli
miso sweet potato + broccoli bowl

One year ago: Spaghetti with Broccoli Cream Pesto
Two years ago: Cumin Seed Roasted Cauliflower with Yogurt
Three years ago: Single Crust Apple and Plum Pie
Four years ago: Snickerdoodles, Date Spice Loaf and Lebanese-Style Stuffed Eggplant
Five years ago: Braised Romano Beas, Eggs in Tomato Sauce and Spinach Quiche
Six years ago: Chocolate Babka, Red Velvet Cake and Cream Cheese Noodle Kugel
Seven years ago: Silky Cauliflower Soup (easiest soup, ever), Key Lime Tarts and Romaine Pesto and Egg-Stuffed Tomatoes

Miso Sweet Potato and Broccoli Bowl
Inspired by the version in Goop; dressing from The Smitten Kitchen Cookbook

Goop suggests that you put the vegetables over a couple cups of spinach or other salad greens, but I used grains instead. I used a half-half mixture of Black Japonica and Brown Jasmine rice, which together made the prettiest purple-red mixture. I’m one of those people who bought a rice cooker in the last year and now can talk about nothing else; being able to toss some water and grains in a machine and walk away while they cook themselves, and then keep themselves warm and perfect for an hour (easily) has changed dinnertime for the so-much-better, and you can use it for other grains too (I was going to use some rainbow quinoa in the mix as well, but decided not to overly complicate things.) A certain 4 year-old would like me to add that it plays Twinkle, Twinkle when you hit the start button, so there’s that, too.

There’s of course no reason to only use these vegetables, or to not swap in others, if you desire. I’d estimate about 1/4 cup dried rice or grains per person; most triple in volume once cooked. I forgot to buy ginger before making the dressing this time and was shocked that we didn’t notice it missing this time, so don’t panic if you’re short an ingredient or two.

Serves 4

For the bowl
1 cup dried rice or another cooking grain of your choice
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 teaspoon white sesame seeds
1 teaspoon black sesame seeds

For the miso-sesame dressing
1 tablespoon minced fresh ginger
1 small garlic clove, minced
2 tablespoons white miso (the mildest kind)
2 tablespoons tahini (other nut butters can work in a pinch)
1 tablespoon honey
1/4 cup rice vinegar
2 tablespoons toasted sesame oil
2 tablespoons olive oil

Heat oven to 400 degrees. Place rice or grain and cooking liquid in a rice cooker or on the stove. Cook according to package directions.

Peel sweet potatoes and cut into 1-inch cubes. Cut tops off broccoli and separate into bite-sized florets. If your broccoli stems feel especially woody, I like to peel them (with the same vegetable peeler), then cut them into 1/2- to 1-inch segments.

Coat one large or two smaller trays with a thin slick of olive oil. Layer sweet potatoes on tray(s) and sprinkle with salt and pepper. Roast for 20 minutes, until browning underneath. Flip and toss chunks around, then add broccoli to the tray(s), 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. Toss chunks around one more time if it looks like they’re cooking unevenly.

In a small skillet, toast black and white sesame seeds until fragrant. (You can do this in the oven if using an oven-proof skillet.) Let cool.

While vegetables roast, prepare sesame-miso dressing: Combine everything in a blender and run until smooth, scraping down sides once. Taste and adjust ingredients if needed, but try to resist adding more honey if it tastes salty, as that extra pop of saltiness is exactly what I think sweet potato needs.

Assemble bowls: Scoop some rice/grains into each, then pile on the roasted sweet potatoes and broccoli. Coat lightly with sesame-miso dressing and finish with toasted sesame seed duo. Serve with extra dressing on the side.

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472 comments on miso sweet potato and broccoli bowl

  1. haha I think My gym membership is frozen in block of ice next to my credit cards!Not on purpose of course ;)
    I love my rice cooker(Asian here) but this twist is do different and at least can make me feel I am healthy. Would kale or other hard veggie work in place of broccoli?

  2. After two consecutive first birthday parties this weekend (one involving the monkey cake – thanks!), this looks appropriate as a sugar counter-measure. Phew.

  3. I must have missed this Goop email because I’m pretty good about reading and filing away the recipes. The last two I have in my recipe box are for wheat-free pasta (um, no thanks) and raw foods (um, no thanks). I think your initial miso dressing was from a Goop, too. I think?

  4. Anne

    Brilliant. And seeing as how I still have about a linear mile of kale thriving in my Finger Lakes garden (this late in the year!) I think I’ll shred some to cook along with the grains in their pot. Best of both worlds, &tc.

  5. jennfer

    I don’t know why, but I’m always confused by the rice cooker thing. I’ve got this stand-alone steamer that I always use to cook my jasmine rice – I’m thinking I’ll try the grains in it as well this time. Thanks for the wholesome inspiration!
    jennifer in KS

  6. Emma

    Oooooh amazing. Lovely to see a vegan recipe here too! I’ve loved your blog for years but since I’ve lived in a vegan shared house I’ve not been able to cook so many things. This looks perfect though! I might make it for my housemates sometime this week.

    1. Don

      This was so good. We did make a few additions or edits for me and my significant other. We roasted some butternut squash and oyster mushrooms in addition to the potato and broccoli. The mushrooms were a nice and cripsy addition. Also we put this over Israeli couscous and added a little gochujang for some spiciness. This was so good and I can’t wait to eat my leftovers later.

  7. Ha – too funny. I made a bowl of the same sort for my lunches this week. Adapted from Joanne Chang’s autumn quinoa salad (Flour, Too), I subbed in cauliflower, brussel sprouts, broccoli and sweet potatoes for her suggested veggies and nixed the cilantro in the dressing. Delicious, if I do say so myself.

    Also, I too love the rice cooker. Most-used electric gadget in my kitchen.

  8. Peggy

    All your Asian readers are laughing now over the ‘discovery’ of the rice cooker. But on the other hand, most of us probably have no idea how to cook rice beyond: Measure rice, wash, add water, press button.

  9. So once upon a time, like a decade and a half ago, I was visiting my auntie and uncle in Maui. We were invited over to a friends house for dinner, where the obligatory veggie tray was not served with the mainland-staple ranch, but a miso dipping sauce. My ten-year-old self fell hard. 15 years later, I whisked together this miso dressing and almost wept at the similarity between the two. My fridge is never without it. (Turns out the toddler likes it too.)

  10. Era

    Bowl food! Thanks for sharing – I have a big platter of roasted veg to spread across a couple of meals (we had your sherry vinegar dressing w/couscous for lunch today) so this will be a great use for them. I think Heidi of 101 Cookbooks got me started with a deconstructed sushi rice bowl – and if you haven’t tried avocado + brown rice + dressing, then do it right now. I think grilled veg & grilled tofu are great paired with rice bowls, and like to use a soy/peanut sauce, plus a side of wilted spinach. That’s maybe a bit grown-up for small people, but I’m guessing he’d go for the peanut sauce? If there’s a sauce, it’s amazing what will get eaten by big and small!

  11. This looks amazing Deb and I really love any sort of vegetable slathered in a miso dressing. I use this chickpea miso and make all types of sauces with it. I cant wait to give this recipe a try! One of my favorite fall recipes is one of your older ones. It’s the butternut squash and chickpeas with Tahini dressing. xoxo, Jackie

  12. Jillian L

    Could this recipe work with a darker miso? I live near an awesome asian grocery store, but their miso comes in gigantic containers, so I’m stuck with a very large amount of less-mild miso. Also, all of those UK-inspired dishes sound fantastic, looking forward to a winter of those recipes too!!

  13. margaret

    this is crazy!! these are literally the two items left from last week’s shop that i was trying to cook in an interesting and yummy way – THANK YOU!

  14. Kate

    Who fed you a Sunday roast with mash??? A proper roast should have roast potatoes, preferably roasted in duck or goose fat, which absorb all the gravy in the best way possible. I know everyone does their roasts a bit different, but the potatoes have to be done right! Can you tell I’m English by the fact that I’ve been raised on the institution of a roast dinner and will defend it at all costs?

  15. oh i have been curious about miso for the longest time, this may have finally peaked my interest enough to purchase. ps, i am so happy to see a non-soup recipe:)

  16. Stephanie

    I think I now know what the remaining 1/4 of a mammoth purple cauliflower will be used for. My hubby is allergic to broccoli, but this looks absolutely incredible.

  17. Yum! I adore the bowl concept too. I always think I’m trendy when I do that, and you’re right that the same stuff spread on a plate is not attractive.

    I have a sweet potato recipe with a mirin/soy sauce glaze with lots of garlic. I just love my sweet potatoes savory. Can’t stand the sweet stuff with ’em.

  18. Layla

    Yesss! Just yesterday I was looking for a recipe that’s delicious and fall-ish but not extremely horrible for you. This fits the bill. =) Is there anything I can use instead of rice vinegar?

    And if you succeed at creating a digestives recipe that tastes like those in England, you’ll be my hero for ever and ever!

  19. BGP04

    Yummy! We have a vegan restaurant in our area that has bowls much like this, and I always feel extra wholesome when I eat one! Question for you or anyone else – what could I use instead of tahini or sesame oil? We have to avoid both because of an allergy. Would sunflower butter (basically like peanut butter) be too nutty in the dressing? Would a mild oil like grapeseed be too flavorless? Thanks for the ideas – I think I will try this this week!

  20. I just happen to have a couple huge sweet potatoes to use that I was going to just roast with oil but I love what you did with that dressing. I bet the miso adds such a great pop of flavor and depth. Rice vinegar and sesame oil are two staples of mine in my peanut sauce and bet they’d be great here!

    1. deb

      meredith — They don’t need to be peeled.

      To replace the sweet potato — My first choice would be winter squash, such as butternut.

      To replace the tahini — Another nut or seed butter would have a similar affect, but of course, all will change the flavor profile. Almond or sunflower might be the most neutral/play best with miso. Maybe cashew?

      To replace the rice vinegar — Not sure, but I’d say a mild vinegar. You’ll probably want less but then need to add some water to make for the lost liquid.

      Kate — Ha! Good catch. And, I jumbled meals. There was a pork roast (not on a Sunday) with mash but the Sunday roast beef (with horseradish sauce, carrots, cauliflower, juices/gravy) definitely had potatoes that I suspect had been peeled, boiled, banged up (love this English thing) and then deep-fried and oh my god, they were incredible. The restaurant where we had the most perfect Sunday roast, btw, was called The Waggoners, and it was in Welwyn, a short and totally worth it train ride from London (we were there with family friends who live in the area). I also had a rice pudding that was warm and had a little rhubarb compote and maybe vanilla bean in it for dessert and I couldn’t get through half of it but would do anything to have some more right this very minute.

      To use a non-white miso — You can, it may just be saltier so you could use a touch less or bump up the honey if needed.

  21. Jen

    Usually an appreciative lurker, but could not let the mention of a “proper” Sunday roast served with mash slip by without comment. Never, NEVER in all my years as a Brit, have I known anyone serve mashed potato with a roast dinner. It’s crunchy, delicious, gravy-sopping roast potatoes all the way. :-)

  22. This looks very tasty. But I am here to say that I made the peach dumplings from your cookbook last night (it’s the tail end of peach season in the PNW) and lord have mercy! They were so good! The melting brown sugar, the buttery, flaky pie crust, the baked peach inside. I mean to tell you, that recipe is genius. Two small boys and one husband were looking at me like I was a divine goddess of the kitchen for having conjured this up. (Even though they knew it was all due to you.)

  23. Elaine

    This looks delicious – roasting makes everything taste better! Loove chocolate digestives! You should be able to find some in NY somewhere.

  24. As a Brit I am very excited to see your take on the classics! Toad in the Hole is another that I love. Now if only I could find decent bangers in my Californian grocery store…

  25. em

    Wow, what a beautiful looking bowl of veggie & umami goodness! I’ll have to try this with some mushrooms. So much love for the zojirushi rice cooker, by the way. Our family loves their products. The hot water boiler sings as well :)

    1. Katie

      Wow this was delicious! Wonderful flavors in that dressing, and two of my favorite vegetables! I used soaked quinoa for the “grain”. This one will get made many times. Thanks.

  26. rachel

    This is kind of inconsequential, but does Jacob eat this sauce? We are still, despite his turning 4 last week, stuck in PLAINLAND, meaning no sauce on anything, le sigh.

    1. deb

      rachel — Jacob had no interest in the sauce. Or the bowl. I kept his in separate piles.

      Pixie — Actually, it barely rained! I think only one day and an hour of another. Isn’t that wild for a 12 day trip?

  27. I’m glad you enjoyed your stay in the UK! Did it live up to it’s reputation and rain on you every day, or were you lucky?
    I adore “bowls”. We don’t really call them that here (to be honest, I don’t think they’ve caught on yet!) but I love them. So warming, so cozy, and co curl-up-able (totally a word). I will definitely have to try.
    I look forward to seeing your Brit-inspired recipes! Little note – We call them “crumbles”, instead of “crisps” over here! I’m going to be making an apple and blackberry crumble tomorrow :)

  28. Amy

    Just made this…just ate this. This is going into heavy rotation! Great recipe. Thank you Deb for saving my a** on a weekly basis. My lack of cable means that your blog is my Food Network. Love reading your words and love your recipes!

  29. jen b.

    made this with butternut squash and it was delicious. served it with farro. quite satisfied! never disappointed with a smitten kitchen recipe!

  30. Lisa

    I love this idea (yummm!!!), and have been so interested in picking up some miso for recipes just like this, but have been a bit afraid of it going bad before I could use it all. I guess it has a longer refrigerator life than I thought? Comparable to tahini maybe? I can’t wait to try this one!

  31. BrittanyW

    Please please make the cauliflower cheese soon! I just bought both ingredients without a recipe in mind. Also you may have just convinced me to buy some miso now.

  32. jan dash

    I have just made a 1/2 recipe of your chocolate cupcakes- so now I have 16. Although I am very pleased with the result, I would like a recipe for SIX cupcakes!!! Nobody around here eats cake anymore and I like a homemade one once in awhile.but I don’t want my freezer filled up with 16 cupcakes either. Please give me a SMALL RECIPE!!!

  33. Eric

    This would be great with the weather we are having in my area this week. Your right the way these ingredients layer in a bowl really just look very inviting to the eye. I cannot wait to have this meal!

  34. puss n boots

    Dear deb was good but unnerving to hear your voice on Woman’s hour on radio 4 (was the Bbc home service of years gone by before rebranding)doing the perfect apple cake recipe.

    Sorry but roast beef calls for Roast not deep fried potatoes. A floury variety King Edwards or Maris Piper is crucial – not a waxy variety. I commend you to Miss Nigella Lawsons account tho some feel the polenta is heretical

    “Preheat the oven to the hottest possible temperature.

    Peel the potatoes, and cut each into 3 by cutting off each end at a slant so that you are left with a wedge or triangle in the middle.

    Place the potatoes into salted cold water in a saucepan, and bring them to a boil. Boil the potatoes for 4 minutes. Drain the excess water from the potatoes using a colander and then tip the potatoes back into the empty saucepan.

    Sprinkle the semolina over the top of the potatoes. Hold a lid firmly on top of the pan and shake the potatoes around to coat them well (the banged up technique.)and so that their edges disintegrate or fuzz and blur a little: this facilitates the crunch effect later.

    Place the goose fat (or duck fat at a push) into a large roasting tin and heat in the oven until very hot. Then carefully place the semolina-coated potatoes into the hot fat and roast the potatoes in the oven for 45 minutes to an hour or until they are darkly golden and crisp, turning them over halfway through cooking. If the oven is hot enough they probably will not need more than about 25 minutes a side; and it’s better to let them sit in the oven (you can always pour off most of the fat and leave them in the tin) until the very last minute.

    Read more at:

    1. deb

      puss — I’m not sure that I could tell the difference in that case between potatoes roasted in a lot of fat and potatoes that had been shallow or deep fried. What mattered is that they were delicious, and that I imagine a place like the one we went knew how to do them properly. (We were there with lifetime UK residents that I don’t imagine would have stood for less.) (P.S. Love Nigella. I think I could enjoy her describing paint dry.)

  35. I actually have chocolate digestives sitting in my kitchen cupboards right now, and it is taking every ounce of willpower I have not to go & snaffle the whole lot down right now. Like you I’m feeling the need to detox though, so I think I’ll have to give this recipe a go instead. Thank you for sharing! And I’m so glad you loved the UK! :)

  36. becca

    No no no the best roasts have roasties AND mash/boiled. I LOVE the audacity of serving 2 types of potatoes in a single meal.

  37. This would make for a lovely, comforting dinner, plus I was definitely looking for some new healthy recipes inspiration…you know, it seems that fall recipes/ food simply have not to be healthy and light…but you actually managed to combine comforting and healthy in one dish! Thanks Deb, as always!
    Oh, and remember that we’re waiting for all those English recipes to come :)

    xo, Elisa

  38. Dahlink

    We adore all sorts of roasted vegetables this time of year, but my golden rule is to roast each vegetable separately, then combine. I find that they never reach perfection at the same time, so I check frequently and pull them from the oven as they are done. My very favorite thing from our kitchen redo several years ago is my warming drawer. I pop things in there to stay warm without overcooking. And since my husband is often working late, it’s a marriage saver as well.

  39. Rachel

    Made this last night – the dressing is AWESOME! and it works perfectly over the roasted cauliflower and broccoli. Thanks so much Deb!

  40. I love that dressing from your sugar snap salad – seems like a great way to use it. And I’m always trying to think of new ways to incorporate broccoli into my life. :)

  41. To sit on a stoop and eat a bowl of something warm while watching people crunch by in the leaves… is probably the greatest description of a happy fall moment in forever.
    I’m a bratty kid at heart when it comes to broccoli, but even I might be down with it if it’s miso-tossed!

  42. Lindsey

    YUM! We’re always looking for vegetarian dishes with a little sparkle. We LOVE Asian food, but I (unfortunately) have a soy allergy, so it is really hard for me to find an Asian dish that has replaceable soy ingredients, and I think you’ve given me an awesome starting point. And this will be a PERFECT pre-race training meal to get me ready for my 8he adventure race this weekend. Thanks! We’ll be trying this one out this week!

  43. Roast not fried potatoes surely? I’m a Brit living in California and your list of motherland foods pretty much matches my crave list. Happy to send you my roast potato recipe (a version of Heston Blumenthal’s) as I’ve been teaching it to Californians and have raves – getting Californians to eat potatoes is a pretty big deal! My Cali side is loving the miso bowl so I’ll def be making that next Monday to counteract my Sunday roast bloat

  44. marsha

    Love this recipe, but can I skip this part if I do not use an oven-proof skillet? What a hoot!

    “In a small skillet, toast black and white sesame seeds until fragrant. (You can do do in the oven if using an oven-proof skillet.) Let cool.”

  45. I’m in desperate need of dusting off my gym membership (ugh, don’t remind me! haha). This recipe looks great. I’m on a huge miso / tahini kick lately. Both pair so well with roasted veggies, particularly sweet potato.

    PS. I’m in love with my Zojirushi rice cooker!!!

  46. SallyO

    Wondrful! Just the thing for the gorgeous kabocha squash I just bought. I will probably do brussel sprouts or myabe some baby bok choy I have in the fridge.I also have some rainbow quinoa, so glad you mentioned that. I agree wholeheartedly about the “bowl” thing. I love me a quinoa bowl with assorted toppings and spicy peanut sauce. Can’t wait to try this. It’s amazing how you manage to hit the nail right on the head for what one is craving at any given point in time. Cheers!

  47. david


    I have been following your blog for some time now and love your recipes and the photography. Have you ever done a writeup of how you create this beautiful images? Natural lighting? Reflectors? Any other tips?


  48. julie

    I have been bringing these “bowls” to work for lunch for ages. Usually it’s a mix of leftovers from the night before with the occasional new creation. In the summer, Gwyneth’s version with greens works well, but as the weather gets cooler there’s nothing like a hot bowl of rice (or quinoa, or barley…). The possibilities are endless!

  49. Stephanie

    Perfect ! Was staring at my old broccoli and sweet pototoes this morning thinking that I must eat them before this weekend’s (Canadian) thanksgiving festivities.
    Problem solved . Dinner tonight!

  50. bowls are my thing for sure. I’ve been making several of them and I’m seeing them everywhere. This is a pretty simple version – I think the dressing would make or break it. The creamy dressing must make it all so yummy. I’m definitely trying the miso dressing but replacing broccoli with broccolini – somehow the texture is so much better!

  51. This sounds so good and healthy, but not in a you shouldn’t have had two slices of pie healthy. I love that you used grains instead of greens, I think that goes much better. And I need a rice cooker. So, checking out yours :)

  52. Heather L

    Looks so good! I’m going to try this for dinner tonight but as a side dish to some fish. Or maybe with a little fish on the side…is that the same thing? Off to buy some miso (that I’ve been meaning to try forever and now you’ve given me the final push!)

  53. OH! You make our food sound as if all you would be fit for after eating it is the sofa!! It really isn’t all roast lunches (roast potatoes please, not fried!) and fried breakfasts, otherwise as a nation we would have probably sunk our small island with our weight! I hope you got a chance to taste some things that weren’t fried – we do have some fabulous food here!

  54. Sarah U

    Nom nom…I’m chowing down on a bowl(!) of quinoa, roasted sweet potatoes and brussels with a lemony-thyme-evoo dressing as I’m reading this. I will try your take on the bowl-o-fun next! Looks delicious as usual :)

  55. rosemary willman

    I love my rice cooker! perfect rice every time. Not certain if anyone else has every tried this but it makes an awesome chocolate cake. My model has a cake function, I use the one bowl cake recipe in The King Arthur cookbook, for the liquid I’ve tried every combination but buttermilk is great as well as a handful of mini chocolate chips.

    This recipe looks great as we are trying to add as many veggies int our lives as possible.

  56. knittingninja

    Alton Brown’s recipe for cauliflower and cheese is FABULOUS. Seriously, do yourself a favor and make it. I don’t even like cauliflower much and it’s amazing.

  57. This sounds like the falliest of fall meals to me! Sweet orange veg with dark greens is one of my favorite cool-weather combinations. Love the idea of spicing (er, salting?) it up with miso!

  58. Karen

    This is my kind of meal! I can’t wait to try it. And I have the same rice cooker you do and couldn’t agree more about its virtues. It makes the best brown rice I’ve ever had — fluffy and nutty.

  59. Oh! Not deep-fried potatoes, no. Here’s what you do.

    Bang em about a bit.
    Put some goose fat or beef dripping in a deep roasting dish and put in the oven until spitting hot.
    Put the potatoes in the dish of fat, move them about a bit to coat them and put the dish whole thing back in the oven and roast until perfect.

    Sorry, British person here and there is ONE and only ONE appropriate way to do potatoes for a Sunday roast! :P

  60. edit… but to be fair, if the roast potatoes are done right, I can understand why you thought they were deep fried. Roasted properly, they end up a deep russet red/brown colour and with thick, crispy outer layers surrounding a fluffy inside.

    One big part of it is, you only boil them just long enough to soften them, not cook them through – they spend more time roasting in the oven than boiling in the water, and it brings out the flavour. Deep frying would be a quick process to finish off already-cooked potatoes and I imagine they’d end up a lot dryer inside as a result.

  61. Bonnie

    Are those yams or sweet potatoes? They look like red garnet yams we find in our store. The sweet potatoes we get are very light yellow.

  62. Rupi D

    Hi Deb- made this tonight w/ rainbow quinoa and added roasted brussel sporouts and a tilapia filet on top for my husband. Very quick and easy dish- I love love salty flavors, def a little saltier than a regular dressing. Thanks!

  63. Kimberly

    This recipe looks great, but I wanted to second the greatness of a rice cooker. I was apprehensive to have a uni-tasker and another large appliance to store, but it turns out to be a great addition, for the very reasons you suggested. It takes the fuss and stress out of a side dish and is well worth the price.

  64. Kristina

    Putting this under my hat for after harvest. We are walnut farmers, and my husband (6’5″, 195 #, pity me having to live with that metabolism) has a cow (and feels faint) this time of year if I don’t serve something more substantial. Maybe in a couple of weeks. Also? Toasted walnuts might be worked into the mix. Until then, it’s beef roast with fried or roasted potatoes for dinner. Gravy too, natch.

  65. Anita

    We made this for dinner tonight, and it was easy enough to make in the intervals of silence between infant crying jags. Success! I agree with all the other posters that the ingredients in this recipe tend to be lurking in my cabinets and fridge. We were missing only broccoli so I substituted in kale, which I baked for 10 minutes (to avoid dirtying another pan). My husband said it looked professional when I was done!! So good and so easy. Thank you!

  66. Clare

    This looks amazing! And I was just wondering what to do with my sweet potatoes :D

    Also, as a Brit who’s been eating and cooking roasts all her life, I have to agree with everyone on the potatoes – they must be roasted!
    Also a full english breakfast doesn’t necessarily have to be completely fried. That’s what you get at a greasy spoon (cafe), but I always grill the sausages and sub the fried bread for toasted buttered bread and maybe even the sub the fried egg for scrambled. Then everything else (bacon, tomato, hash browns, mushrooms & black pudding) except baked beans are fried :P
    ALSO, clotted cream and strawberry jam (NOT marmalade please!) scones with english tea :) just don’t start the debate on whether the cream or jam should be spread on first…

  67. C Rios

    Ahhhhhhh, so sad… I live out in the country in south Texas now and I’m definitely missing Los Angeles’ large variety of “foreign” foods. I can’t find miso except as some kind of a liquid soup base, which doesn’t seem right, and I have literally searched EVERY H-E-B for 90 miles for tahini for your . I’m not joking. I finally found white sesame seeds 97 miles away at the commissary on a military base in San Antonio. :-( You get the picture.
    What is the difference between miso and miso-flavored soup base? Could I substitute? I also want to try to copy Cheesecake Factory’s miso salmon recipe (guess how far away my nearest CF is? Yep, San Antone.) but I’ve been nervous because I’m not sure what to use.
    Can I substitute sesame seeds blended with olive oil for the tahini?
    Also, if I eat even the TINIEST bite of broccoli (cooked or raw) I get the most acute gastrointestinal discomfort for the rest of the day. What am I doing wrong? Am I allergic to broccoli? Is that even possible???
    Anyway, I can’t wait to see your recipe for clotted cream. I want to try it with your cream scones recipe, which I ADORE (along with the cream biscuit one). Glad you’re back safe from your trip. :-D

  68. C Rios

    … tahini for you warm squash salad with tahini dressing. (Sorry, got sidetracked by toddlers.) I ended up substituting hummus, but the salad obviously ended up a tad salty and garlicky.

  69. grace

    we made this for dinner last night – the dressing was very yummy. added some toasted nori (or seaweed) to the bowl for an extra layer of flavour. will definitely make it again. thanks!

  70. Kate

    I was a vegan for a while and suffered through more than my fair share of tempeh (synthetic shoe leather – yum) bowls. When I started eating meat again, I thought I’d left the whole “bowl” thing behind me, but you changed my mind. I’ve had this for lunch two delicious days in a row. Thank you, genius lady!

  71. This looked so good we tried to tonight, My wife loved it and the kids hated it! but they never did like broccoli, so I will have to find a substitute.Kale might be a option.

  72. I stopped reading shortly after you said “cauliflower cheese” in the first line. What I was getting (based on surrounding phraseology) is that you are talking about a UK thing, right? So… what is that, please, Deb?

  73. Sarah Coles

    I made this last night for dinner and it was a total hit with me and my husband. I try to cook vegan a few nights a week, and last night’s veggie bowl was perfect! The dressing was delicious…I used Bulgar for my grain and butternut squash instead of sweet potatoes ,because it’s what I had on hand, and both worked out great!

  74. Shifra

    Made this for dinner last night. Delicious! I used brown rice instead of wild rice since it’s what I had on hand. I think this dressing would go great with a cabbage salad as well.

    Thanks! Another winner.

  75. Samantha

    Another Brit – it is odd how rarely roast potatoes (not deep fried!) are served in the US and how well they go down when you do serve them.

    The timing is an issue (they can’t be held waiting for the rest of the meal) but they aren’t difficult otherwise.

  76. Layla

    Oh man, Deb. I made this as written tonight (except with white rice and without sesame seeds) and it was mindblowingly good. A lot of recipes tend to be a bit underseasoned for my palate, but this was the perfect sweet&salty kick. Amazing! This is now my favorite way to have sweet potatoes.

  77. DLG in Mich

    I made this tonight with quinoa for the grain. It was amazing and I can’t wait to eat the leftovers. I’m planning to share the recipe at my Weight Watchers meeting tomorrow where they’re crazy for quinoa. Thanks for an awesome recipe!

  78. Delicious! So fast and easy. Perfect weeknight meal. Made your Italian-stuffed cabbage last night using the trick I read in the comments of freezing the cabbage to make them pliable (actually had it in the freezer for a few weeks!). Love these quick and satisfying meals.

  79. Julie

    Would you be so kind to tell me what brand rice cooker you use. I’ve been thinking about getting one – wanting to try this recipe – looks yummy. Thank you!

  80. Yes, I tried it yesterday and it definitely worked for me. Surprisingly the kids (who have always refused to eat sweet potato for some reason) didn’t realize they were eating it with the broccoli..and they loved it! Thanks, so recommending to other mums :-)

  81. Marissa

    As always, thank you for the great inspiration! I happened to have some cauliflower and butternut squash which worked as a perfect subsitution to the broccoli and sweet potato. I also served this over a bed of baby kale rather than rice. The miso dressing however, I did not change a thing and would never, as it was perfection. Thanks again.

  82. Leni

    The dressing is a revelation! (Tastes like it might be delicious on grated carrots as a salad.) I just had it with black rice noodles, which is absolutely recommendable for everybody who doesn’t love rice so much.

  83. Serena

    This was one of the simplest, tastiest and healthiest things I’ve made in ages! Added in some steamed kale too. Love the zingyness of the dressing, will definitely be using it on more than just this bowl. Swapped in an egg (bibimbap-style), also some sea bass, for protein to complete this excellent meal. Thanks for sharing! <3 from Ireland.

  84. Mary

    smittenkitchen was one of my first, and still favorite food blogs. it’s not until today though, that my tastebuds have been so deeply moved, that i feel compelled to comment. this is insanely delicious. i found myself one finger in the leftover dressing bowl last night at midnight, and again this morning for breakfast. thanks deb for taking a modest and simple dish, making it out of this world, and sharing the deets!!

  85. Mary

    THIS SAUCE! Oh my goodness…so much deliciousness. I’ve been trying to find a miso-tahini sauce for a while, but all the ones I’ve made thus far have always been a bit bitter or sour or just aren’t very interesting. But this…oh my. So good! You’re a sauce wizard.

  86. LOL people love to hate on GOOP but I swear she has some pretty greats food ideas, such as the one you suggested here. Another favorite I make is the sweet potato, black bean and kale skillet (that can also be combined into one bowl!)

  87. Kirsten

    I made this the day you posted it- so good and it feels very easy to customize depending on what’s available. It also falls, for me, under the umbrella of Jenny/DALS’s deconstructed dinners. My kids wouldn’t touch the sauce either, but were delighted to sprinkle sesame seeds with abandon.

  88. chrissie

    I’m eating this right now with a few substitutions and it’s blowing my mind!

    I couldn’t get Miso where I live so I just omitted it, also couldn’t get tahini so substituted almond butter. The dressing is still knock your socks off good, like I could eat it with a spoon out of the blender.

    I also added some roasted chickpeas for protein and some corn for sweet crunch. It’s seriously the most delicious thing i’ve eaten in awhile.


  89. Randi

    Ah England! Try living with a Brit. Then it’s all about “Sunday’s dinner” and McVities (the digestive biscuit of the gods) and piccalilli and Heinz beans on toast. :) Hail Britania!

  90. Tim

    I made this recipe earlier this week and it was a huge success! Easy, very tasty, and healthful. Since I was unable to find the rice you suggested in your recipe, I made a change which I think you’d endorse. I subbed Lundberg Wild Blend, which is a mixture of several varieties of rice. This very hearty blend adds some substance to the dish and might reassure those who worry that the meal would be too light.

    1. deb

      Tim — Actually, Lundberg wild blend is my favorite. I discovered it while making a wild rice recipe for the book, and it’s become a weeknight staple. Glad you enjoyed the recipe.

  91. Kim

    I made this last night for my boyfriend’s mom (the bf and his Dad were at a football game- girls night!) and it was a great success! Filling but not heavy, and the roasted veggies of course made the house all warm and cozy on a chilly fall evening. I mixed rainbow quinoa and brown rice for the base of the bowl. Thanks Deb!

  92. Amy

    Okay, this was totally dreamy. My teenage boys licked their bowls clean. The dressing is definitely the secret sauce. When I make it again — which will be any day now — I will double the veggies. Yum!

  93. Heidi

    A quick and easy recipe. And just as easy and quick to eat. My husband has a cold so the ginger was a great ingredient for tonight’s dinner! Thanks for your wonderful blog!

  94. Natalija

    If I were to make and bring this as a side dish to a potluck-style gathering, do you think I could pre-layer the rice mixture and then veggies on top in a casserole dish? With dressing at the last minute (or on the side)?

  95. Orly

    This was fantastic! Saw it and kept open in my browser all day to remind myself to go buy miso. Had planned to make it for myself and hoard the leftovers for the duration of the weekend, but the roommates came home with a friend and smelled it… We all very much enjoyed the meal. I used red miso instead of the white because, mmm… I love miso. Thanks Deb!

  96. amy

    I already commented, but to follow up now that I’ve actually made this: SO GOOD. This morning’s market had some gorgeous frilly kale, so I sliced it in ribbons in place of the broccoli. The result was more like a raw kale salad with roasted sweet potato and a little brown rice, and it’s great. The dressing really makes it–thank you!

  97. Deb, the flavors in this dressing are *phenomenal*. I’ve gotta ask for some help, though, as mine came out very thick. As in mayo-levels of thickness. It was still ridiculously tasty, but I can’t figure out what I did wrong. Is it normally very thick? It doesn’t look so in the picture. I used an immersion blender, did I just over-blend it?

    I may just blend in some water to loosen it up, but wanted to ask if this was normal or if something went awry. Thanks for posting this!

    1. deb

      Caitlin — It can be thick, but it probably has more to do with the tahini variety (some are thicker than others, some parts of each jar/can are thicker too!). You can thin it with water (or if you felt it needed more rice vinegar, that too).

  98. Fabulous recipe, Deb! My friends and I all swooned over this dish tonight. I served it over tri-colored quinoa and topped it with slivered scallions as well, to add an extra element of crunch. This is definitely going to be a staple in my kitchen!

    1. Of course! Scallions! At first bite I immediately thought, “This needs more crunch.” but was starving and nearly done when I saw your suggestion of adding scallions (I literally searched the page for the word ‘crunch’ to see if any commenters had good suggestions). The worst part is that I have scallions on hand too. I’ll absolutely add them the next time I make this.

  99. Nicole

    So, so, so good! Glad I made a double batch of dressing so we can have it again this week…along with the sugar snap pea salad! Funny enough, I made your pork chops tonight too, was again a hit! even the 4 year old ate it!

  100. Emma

    This was delicious — miso soup paste worked fantastically well in the dressing – it’s probably saltier than the white miso so no need for extra salt. And thanks for the all other variations suggested by others – I’ll definitely be producing this again.

  101. Laurie

    A rice cooker was my gateway appliance that helped me become a “real” cook. Really, it was just the catalyst for purchasing one of the most awesome and underrated cookbooks on the planet (which turned my rice cooker into an introduction to the many, many ingredients and ethnic foods that my Midwestern upbringing didn’t include). I highly recommend The Ultimate Rice Cooker Cookbook by Beth Hensperger and Julie Kaufman – this will help you cook ALL THE GRAINS without standing over them.

  102. Leah

    How long do you think the dressing will keep in the fridge? This is my idea of heaven…I could bring it to work every day and be satisfied but have never attempted such a dressing! Reminds this New Yorker of some dishes at Cafe Gratitude…even though I feel like I am betraying my city to admit how delicious I think that place is!

  103. Sneha

    I made this last night and was thrilled with the result! So delicious but also extremely quick and easy to make. I think this is going to become a staple in my house. If I wanted to include tofu, what’s the suggested method of cooking it?

  104. Rachel

    I made the sauce with cashew butter and added some mushrooms, carrots and wilted spinach. So yummy! I am definitely making this again. Thanks Deb.

  105. Patty Cucman

    Hey Deb. I really wanted to comment on the photo of Jacob in his scooter helmet but don’t want to link to all that flicker stuff. He is a doll. You might get that helmet fitted, and I hope this does not insult or anything, because it is too far back on his noggin to do any good if he falls on his face which is the most common way to fall on a propelled conveyance. Just trying to help. No malice intended.

    Love your blog and everything I have tried has been just as promised. And I always look for Jacob. Many thanks and keep on doing it.

  106. Becky M

    I have been obsessing over your blog for a couple years now and finally writing a comment. This post was so fortuitous! I was craving sweet potatoes and a healthy vegetarian meal, when I checked here last week it was the first thing to pop up! I LOVED it and so did hubby! We used quinoa and added mushrooms.

    BTW- I have used your pizza and pie instructions many times and with success- I can’t thank you enough!!

  107. WifeToAnAmazingCook

    Made this the other night and received rave reviews. The sauce is outstanding and so glad it made more than we needed for this meal (we’ve been re-purposing it and very much enjoy it drizzled over all kinds of things – grilled chicken, steamed tofu, wilted spinach, etc.). Thanks SK!

  108. katie

    I am just at the end of a two month stay in UK. And this recipe looks amazing to my over carbed eyes! The Brit food is absolutely yummy but just too heavy after a while. The veggie counters at the grocery stores are huge, yet I hardly see any veggies on plates – unless smothered with a sauce!! And cookies, cakes and candy flavoured yogurts are just part of the diet. Of course it would be rude of me to refuse any of this delicousness!! So I think this will be the first thing I make when I get back home!!

  109. Kristi Lee

    Just made this last night and it was a HUGE hit with the boyfriend… I added tempeh for some protein, carrots, and colorful bell peppers to up the veggies in take even further! (This required an extra 20min. of roasting, but well worth it.) Another lovely recipe Deb, many complements.

  110. M

    This was amazing. What’s even more amazing is that the dressing reminds me of noodles I had in college. I’ve been looking for a dressing recipe that I liked as much, and it’s eluded me for years. This is it. Thank you, thank you, thank you. I’ve got the noodles dressed and chilling in the fridge. I cannot wait for dinner!

  111. Holly

    This was great! I made double the amount of dressing and extra veges which was good… because we ate it up! I might cut back the vinegar slightly next time, but all in all, my husband said it was a keeper and he has very high standards!

    Thanks :)

  112. This is great! There are days, even weeks at a time when I lose all interest in meat and only crave veggies. This looks amazing and my mouth is watering just thinking about trying it out. It’s also a great way to not have to cook 2 separate meals when I’m on a veggie jive. My hubby will die before eating only veg for dinner, so it’s win win all round.

  113. Debbie O.

    Made this for dinner tonight and it was a hit! Husband and toddler both wolfed it down, and I was chastised for only making a half recipe. Husband says he wants to eat it for breakfast. Also, in the last two weeks I’ve made your mushroom bourguignon, apple cake, cranberry bars, pizza crust, and now this, and all have been hits. Husband says that while he doesn’t know you, he LOVES you.

  114. Anne

    The sauce is delicious. I’ll be making it weekly to use on vegies, grains and salads. A nice choice for a creamy non-dairy dressing. I did substitute broth for the olive oil to lower the fat content, which turned out fine.

  115. Kate

    Holy miso, that sauce is amazing! I totally cheated and we got 3 meals using one batch. For 2 people, although to be fair, my husband was almost pouring it directly into his mouth. 1 – On top of roasted sweet potatoes stuffed with leftover rice and beans; 2 – on top of grilled salmon and broccoli; and 3 – stuffed in a pita with some chicken and veggies.

  116. This looks absolutely amazing. I am in love with broccoli AND sweet potatoes (two of my favourtie veggies). I am definitely going to try this recipe soon.
    Thanks for sharing!

  117. msue

    Loved, loved, loved this recipe. Can’t wait to try it with other veggie combinations, although I’ll always include broccoli. I was particularly impressed with the miso dressing. That is some kind of awesome, that dressing. I’m going to make it one day using peanut butter in place of the tahini just to see if I can replicate a delicious peanut sauce I had once which I’ve been unable to recreate. We paired this recipe with your plum cake (omg) and Clotilde’s recent slaw recipe. What a fab dinner that turned out to be.

  118. This looks amazing! I’m hoping to recreate it soon :)
    I love miso but haven’t experimented with a ton of recipes yet, this sounds like it would be such a good dressing. Thank you for sharing!

  119. Absolutely tasty, unique, and healthy. I cooked this recipe to use the sweet potatoes contained in my CSA box. I really enjoyed all of the sweet and savory flavors together, but felt that the dressing was quite strong with the rice vinegar, so I would suggest cutting in half for a more mild, creamier dressing.

  120. Chelsea W.

    This was, honestly, a celebration in my mouth.

    The miso dressing was salty, tangy, gingery, and fabulous. I didn’t even think I liked sweet potatoes (because I usually don’t) and this taught me that sweet potatoes do, indeed, serve a purpose. My husband isn’t a big broccoli fan (I make him eat it anyway) and suggested other fall squash varieties. I personally think the broccoli is a great choice because it brings that course, crisper, non-mush texture. We ended up using a combination of broccoli and cauliflower along with the sweet taters and it was just fabulous. An excellent, healthy, simple dish. And a brown rice medley (ours was from Trader Joe’s and includes seeds and such) cooked in beef broth was simply perfect. Thanks for a fabulous recipe, once again.

  121. Deidre

    I made this last night with local broccoli and sweet potatoes and took it for lunch today. It’s soooo good and made me feel great because it’s so healthy. This is going to become a regular recipe for me for sure.

  122. Caterina

    This was a delicious bowl of goodness. Who would have thought that brown/wild rice medley, broccoli, sweet potato and some miso dressing could be the perfect little meal? So yummy and all of the components work perfectly together after refrigeration. Thanks Deb -onto your no knead pizza dough this week!

  123. Heather

    I love my rice cooker (I have the same one as you), but I’d really love to know how to add quinoa to the rice. If I’m using one rice measure of brown basmati, for example, or the Lundberg wild rice blend and wanted to add a half measure of quinoa, how much liquid would be added?

    1. deb

      Hi Heather — It’s not an exact science but I have taken out two tablespoons of rice and swapped two tablespoons quinoa before, keeping the water the same, in making mixed grains. If you’re looking for more of a half-half thing, you should simply use 1/2 the rice + whatever water would be needed for 1/2 the rice + an amount of quinoa + the amount of water recommended for that amount of quinoa. Hope that helps.

  124. Rachel P

    This was so delicious! I am eating the sauce on everything, and I’m thinking about making it all again tonight! I ran out of rice vinegar, so I used white vinegar diluted with a little water and it was totally fine.
    I’m going to be recommending this recipe to everyone!

  125. Kathryn

    This recipe is awesome! My boyfriend also loved it said it was the best broccoli he’d ever eaten. And he had the leftovers cold for lunch the next day. I am also using the sauce to spice up an otherwise boring lunch.

  126. sally

    So, I LOVED this, but the dressing was too tahini-esque for me – I wanted a true miso-ginger dressing, a la my favorite Japanese restaurant. Any suggestions? Can I just omit the tahini, or do I need to increase any of the other ingredients?


  127. SueinAK

    We loved this! No tahini at the store this week, so I substituted almond butter. Also no rice vinegar, so I used 1 tbsp ordinary white vinegar and 1 tbsp water. It was still delicious, but I plan to try it again when the “real” ingredients are available. I served it over cooked wheat berries, which I though complemented it well.

  128. Julia

    This is delicious! I love vegetarian recipes that are new and different. Leftover rice was good with leftover sauce even after the veggies were gone. Highly recommended,

  129. Leslie

    Really spectacular — I could eat this every day for weeks without tiring of it. Had to sub in a bit of sunflower butter for 1/2 the tahini, and I used quinoa in place of the rice. The sauce was so stunning, my 18-yr old son had thirds (with broccoli and sweet potatoes). Thank you so much.

  130. Dani

    Husband kept asking – is this a side dish? – while I was making it. Loved it though, especially the dressing, and asked for seconds. Will definitely make this again, it’s delicious!

  131. Olivia

    I just made this and it was amazing! I used quinoa instead of the rice, carrots and zucchini instead of the broccoli, and almond butter instead of the tahini. I will for sure make this again!

  132. Erin

    this was DELICIOUS! I used red miso as it was what I had, and added in some spinach and baked tofu cooked in sesame oil too. Will definitely be making again! And the timing of the steps worked out really nicely – plenty of time to prep the broccoli and start the sauce while the sweet potatoes were baking, and then finish the sauce once I tossed the broccoli in the oven.

  133. Hannah

    Delicious! I lightened up the sauce a bit by cutting out the oil and vinegar and adding a few tablespoons of water. My tahini was very oily to begin with, so it worked well. It’s perfect over soba noodles and steamed broccoli!

  134. Hi Deb, thanks for a great recipe for a miso sesame dressing! I always try to wing things like this and of course never get the proper results… this one was perfect. I’ve been eating it on roasted broccoli, purple sweet potato and carrots as a side, and it’s fantastic hot and cold.

  135. meliSsa

    I cannot begin to tell you how much I love this dish! Made a double-batch of everything last night, had it for dinner (over wild rice), and now have lunches for several days. It’s quite delicious, AND satisfyingly healthy. Remnds me of the types of things I used to cook in college. Thank you for sharing a great recipe, which inspired a fun trip down memory lane! :)

  136. Another winner! I made this with jasmine rice (no rice cooker yet here) and really love the dressing. (I have your book of course, but hadn’t tried it yet). Used some apple cider as I didn’t have enough rice wine vinegar and it turned out great.

  137. Katy

    I use my rice maker every day for breakfast, and then often for dinner. I put steelcut oats, water (1part oats/3 parts water) a sprinkle of salt and push the porridge button first thing in the morning…an hour later, the best porridge ever!!! Add a little honey, milk, cinnamon, fruit and ground flax seed..

  138. Karen

    This was so delicious — especially that dressing! This past week, our dinners were almost entirely Smitten-supplied. This one, and your one-pot farro, filled us up on multiple nights (both were great with a fried egg on top). And both recipes were quickly deemed part of our fantasy weeknight line-up by my husband and I (“fantasy” weeknights being those where you actually get home from work on time, get the baby to sleep with ease and still have a tiny reserve of energy for the minimal prep these dishes require.) Hopefully, there are many of those nights in our future because they were both SO GOOD! Thank you, thank you!

  139. Sabri

    Hooked! My kids ( 6 and 1 1/2) love it, especially the dressing. I forgot how good and vesatile oven roasted veggies are. My little one couldn’t get enough ‘bioccoleee’

  140. Elliot M.

    I made this for dinner tonight and the dressing is absolutely INCREDIBLE! I just want to put it on everything.

    Also – I love that rice cooker, I was wondering what kind it was? I’ve been in the market for a new one.

  141. Laurie

    OMG, this is crazy tasty. The dressing combined with the sweet potatoes especially is out of this world. Also, should I be concerned that I had every single ingredient already in my pantry or fridge? Including the white *and* black sesame seeds? I was prepared to substitute (and this would lend really, really well to substitutions) but didn’t need to. Although I am out of rice vinegar now..

  142. deb

    Hi Elliot — I use this one however my standard disclaimer about equipment purhases is that I’m not a reviewer, I didn’t, like, compare brands and this one came out ahead. (I bet you can consult Cook’s Illustrated for something like that.) I used a mix of hearsay (I’d heard good things about the Zojirushi brand) and reviews (617 4.5 star reviews on Amazon seems a fairly solid bet) to make my choice. Anyway, we do indeed love it and I think most people will be happy with it.

  143. Deb HELP. I’ve been meaning to make this since last week and I’ve finally gathered all the ingredients. But I’ve just checked that my shiro miso (that has been sitting in my fridge for god knows how long) has expired since about a week ago (bummer!). I really don’t feel like going across town to get some miso, so what could I use to make up for it? I know that it wouldn’t really be the same, but how about some soy sauce?

    1. deb

      ayu — Is it really truly bad? I … don’t want to lead anyone to eat unsafe food, but miso is good for a very, very long time in the fridge (you don’t want to know how old mine is) so my unofficial stance is that if it looks and smells and tastes fine, use it.

  144. Deb – Just wanted to say that I made this for dinner last night and could not be more of a fan!! I have fired this recipe off to everyone in my family and fully except a new wave of converts adding this to their favorite recipe list! Thank you!!!

  145. Sid

    This was absolutely, truly delicious. I expected it to be great, but it blew away expectations.

    I changed one thing though– didn’t feel like doing a grain, so I subbed the grain out for some roasted onions. It turned out great.

  146. Sarah

    I used almond butter because I forgot to buy tahini and it was delicious! I’m a vegetarian, so next time I’m going to include tofu. And, I’m going to make extra dressing to keep on hand – it will be excellent on a bowl of vegetables for lunch!

  147. Cat

    Simple and scrumptious! And my toddler loved the sauce so much that she ate it with a spoon. A fabulous way to enjoy these veggies–thanks!

  148. I finally made this the other night – with newly bought miso (cause by the time I read your response, I had already thrown away my old miso). I was glad I bought a new tub though, because that dressing was just divine! I also drizzled it on top of a fried egg on rice and called it lunch. I had to reduce the amount of vinegar in the dressing though as ⅛ cup was plenty sour for me. Which makes me wonder if your rice vinegar is more mellow than mine (which could be due to all that time it had spent sitting on my pantry waiting to be used.. ahem). Thanks for another great recipe. I’ve been on a smitten kitchen cooking rampage lately and have been wow-ed by every single recipe tried from the book and the site. Thank you!

  149. Kevin

    I have had that same rice cooker for several years. It is wonderful! Try making steel – cut oats in it. You can make them overnight, and they turn out great the next morning.

  150. Jessica

    I have made this so many times since you posted it, sometimes with different vegetable mixtures (always sweet potatoes, though!). The dressing is amazing and I put it on everything. I find it is very thick and often thin it with a bit of extra vinegar and some water. This is so easy and so, so good.

  151. Moira

    Totally addicted to the miso tahini sauce and this recipe in general!! I’ve easily made it 4x in the last 2 months. So easy, quick and delicious :)

  152. This is gorgeous! Miso tahini sauce is one of my go-tos—it’s like instant umami gratification. I also have that same rice cooker and love it, though I don’t use it nearly enough. Thanks for a little reminder to dust it off and put it to good use.

  153. Suzanne

    Definitely hooked! I’m happy to report creamy peanut butter worked well when I was out of tahini. I’ve also tried it with butternut squash added, and it’s still amazing. And on top of toasted basmati with a little bit of curry and cooked in veggie broth, well… Oh, and tonight, we added sliced sirloin to the top. I’m not gonna lie, I’m eyeing the bacon for my next iteration.

  154. SueinAK

    As promised, made this again now that I was able to obtain the “real” ingredients. Love it, and my carnivorous husband is currently serving himself seconds!

  155. Maria

    Mmm, delicious! I’ve just prepped my colorful veg for tomorrow’s meal so that I can throw it together quickly after work. I’ll write back with the results! I’m planning to use a mix of fair-trade red quinoa and rice for the grain base…!

  156. Melanie

    I only had red miso on hand instead of the white it called for and it worked out fine and didn’t taste too strong as compared to the more mild white miso. The dressing tasted like the sauce used for cold sesame noodles, so if that flavor is your jam, make this! I have been eating it for lunch this week over quinoa and tend to prefer it room temperature as a leftover. Bonus: I don’t need to deal with the microwave queue at lunchtime in my office! One side note: I roasted the veg separately, as I find roasting different veg together usually doesn’t yield optimal roasting results, unless the veg in question are closely related (e.g. cauliflower and broccoli). Not to mention, an overcrowded sheet pan = steamed veg, not roasted veg. Thanks for a lovely vegetarian lunch option that I will adopt into my standard rotation!

  157. Kimberly

    The miso-sesame dressing is the bomb! It was a snap to mix up in the Vitamix. I will be using this a lot for lunch bowls and weeknight veg suppers.

  158. J.mcclusky

    I’ve made this recipe at least 4 or 5 times. It’s amazing every time,
    I’ve subbed in soba noodles for rice, powdered ginger for fresh, macadamia nut butter for tahini, ground sesame seeds for tahini. I’ve made the recipe with no substitutions and with significant ones. It’s always divine. My Italian “just cook me pasta for dinner” boyfriend begs me to make this multiple times a week (and he also doesn’t like broccoli). It leaves you feeling so full and gives you good energy. A weekly staple in house. Thanks SK!

  159. Courtney Angeli

    I have now made this several times for my family. I roast the veggies a bit longer than recommended, and I sprinkle a small amount of fine backing sugar over the broccoli before I roast it. This is a huge hit every time. My family likes it with sushi rice tossed with a little rice vinegar.

  160. I made this last night for my house (of eight) and elicited a rare “this is in my top three of dishes [eaten in this house]” from Housemate No. 1. Veggie Housemate No. 2 pointed out gleefully it was vegan AND delicious. The sauce is an absolute winner, and I suspect I’ll be making this again and again. I used a dark miso (since I’d just bought on Sunday) and doubled up the quantities, and used a small head of broccoli plus a punnet of courgettes (zucchini). And oh, a mix of roasted white sesame, linseed, poppy and sunflower seeds, though next time I’ll try just with the white and black sesame. Yum!

  161. Lizzie

    This is a total lunchtime staple for me! Sometimes I use carrots instead of sweet potatoes, and add random other veggies like peppers and scallions. That dressing though, it’s the bomb. Thanks so much!

  162. L from G

    This was delicious! I served it with fish but will do without next time, it’s so good on its own. My husband also loved it -if I had let him he’d probably have licked the little bowl with the extra dressing clean.
    My miso was darker, so my dressing wasn’t as light as yours, and the dressing was a little on the thick side. I’ll probably add some water next time, or maybe using runny honey would already do the trick (didn’t have any in the house this time and had to use the thick stuff). I served it over ordinary white rice. Maybe quinoa next time?
    Thank you for this recipe!!

  163. Laura

    I came on here to let everyone know how much of a total winner this recipe was, but it looks like others have done it before me, a few times! Seriously, though. It’s perfect and you’ll love it.

  164. Molly

    This is perfect! I’ve been struggling to find enough new uses for my glut of farmers’ market sweet potatoes and this was just what I needed. The dressing is awesome and it was perfect for a cold afternoon. My husband – a chef – declared he would happily pay money in a restaurant for this dish. I charged him $15.

  165. This dressing is AMAZING. It doesn’t matter what veggies or starch you use, it all tastes fantastic w/the dressing. As Jacinthe already stated, double the dressing recipe b/c you’ll want more! I now make this dressing once a week and use any left over veggies I have – it never gets old!

  166. I feel like I cheated by adding meat to this, but I added a few thin slices of pork belly when I was eating the leftovers the second day and it was insane. Though it was also delicious without the meat.

  167. Johanne

    Amaze-balls! I made this for a healthier meatless weeknight dinner and it turned into a new obsession. This miso dressing is divine and brings everything together. Toasted sesame seeds are worth toasting and sprinkling. I want to eat this every week. More recipes like this, please!

  168. umamiplz

    Wow, I’ve been meaning to make this for a while now; brilliantly wonderful combination of yummy and virtuous! Also prompted me to replace my ‘vintage’ jar of tahini. Your carrot salad beckons next. A new household favourite, thanks x

  169. Justine

    Oh. Em. Gee. Still not sure why it took me so long to finally make this. Simple, wholesome, delicious. I seriously want to eat this for every meal. You go, Deb! I can always count on the Smitten Kitchen to get me out of my cooking ruts. :)

  170. I was looking for a miso dressing so tried out this one and it so did not disappoint! It’s absolutely delicious – mellow but with some sharpness from the rice vinegar coming through – and it was all I could do to not just eat all of the dressing…without the salad…!! Thanks for sharing :-)

  171. Brenda

    This was so delicious! ! I’ve been traveling / not able to cook for myself for the past 5 weeks, and this was an amazing first recipe back into my normal life :) I substituted all natural no salt peanut butter for the tahini and the result was great. Thanks for the recipe! !

  172. Erin

    I made this for the first time 6 months ago, and now it’s in our regular meal rotation. The sauce is amazing, and the roasted veggies are a great complement.

  173. Scott

    Made this for dinner tonight and it SOOOO hit the spot. I added some cubes of tempeh to boost the filling-ness of it, and that was delicious too. I love this dressing! This was one of those “how is something this simple such a satisfying meal?” kinds of dinners. Brought me back to my college days in a vegetarian/vegan co-op.

    My only question (if you’re still reading this post) is one I haven’t seen answered in the comments: are you asking for “natural” rice vinegar or “seasoned”? The seasoned stuff is sweetened, and that’s what I used and it seemed nice and balanced… but I’d be curious to try it with the non-sugared rice vinegar too. Which was the intent?

  174. Hadley

    Well…I combined two recipes of yours! The one you just recently posted with delicata squash, and this one. I roasted the squash and broccoli, made the miso dressing and toasted sesame seeds, and put them all over quinoa. My boyfriend asked if I was going to go do some slack-line afterwards, since I was such a hippy. But if this meal is what being a hippy is, then peace and love brah. It was delicious.

  175. I made this last night for dinner…..DELICIOUS! I didn’t have tahini, so I used almond butter. I used quinoa as my grain. It was outstanding. Thank you for a solid recipe.

  176. cathy

    I have been making this recipe every couple of weeks since it was first posted using basmati rice. It is a fabulous recipe. I have finally found the black japonica rice and wonder which setting you use on your Zojirushi rice maker.

  177. Deepa

    Made this for the first time last week, and we’ve made it again twice since! Used slightly less oil in the dressing since we were down to our last drops of sesame oil but didn’t miss a thing. Thanks, Deb!

  178. Minik

    Mmm! I replaced the veggies with cauliflower florets and an avocado, keeping the broccoli. For the rice I substitued quinoa as that was what I had on hand. The dressing is to die for. I will however use roasted garlic in the dressing from now on because I can’t get myself to like raw garlic? I mean, I love to eat it but afterwards I feel sort of bleh and heavy in general. Thank you!

  179. Jeanette

    When I saw this recipe I had to try it! I followed the recipe but instead of sweet potato, I used Actual pumpkin (after Halloween) one time and butternut squash another. And black rice. Results were fantastic either time. I didn’t get the winking comment from your little boy until I made it…he is so creative! I love it!

  180. Ben

    This has become a standard on our weekly menu planning. I do find that the dressing comes out very thick, so I add a bit of water. I’m using a Vitamix to blend it, and sometimes I wonder if it’s TOO good because it obliterates everything and turns it into paste. Is it supposed to be an almost peanut butter like texture, or am I doing it wrong?

  181. Amy

    Just want to say this recipe has become a staple for me.
    It’s so adaptable- but made as directed is just so delicious.
    That sauce is seriously one of the best things I’ve ever had. I’ve been using this method for cooking broccoli and potatoes for other recipes, it’s so easy!!!

  182. Nicole

    I just made this for the first time (I’ve had a sweet potato aversion for a long time, having only eaten it prepared with brown sugar, etc.). This was delicious. The dressing was a perfect contrast to the sweet potato. I added a small hot pepper to the dressing which gave it a tiny bite. Highly recommended. I also added hot water to the dressing because it was super thick.

  183. meredith

    okay – so this dish is a staple in our house. so simple and tasty.
    but we always end up with a ton of dressing – that’s too good to throw away!

    do you have any thoughts on what to do with the leftovers?
    we’ve used it for salads – considering making a chinese chicken salad like thing with it.
    might make the carrot miso soup tonight and trying to figure out if i can use it in place of the miso and ginger etc….
    any and all ideas welcomed!

  184. Laura

    This was my first time using miso paste. The dressing was a nice way to change up my usual roasted vegetables! See my full review at!

  185. Lisa

    I made this with what I had on hand: dark miso, peanut butter, brown basmati rice, carrots, kale, and sliced avocado atop. Delicious! I look forward to trying it as written but am pleased to find it’s such a versatile and simple formula.

  186. Claire

    Hi Deb, I’ve been following your blog for a while, and all of your recipes I’ve made have been delicious, but this one is so amazingly good that it has moved me to write my first post! I added some pan fried silken tofu, which worked really well with the dressing and vegetables. Thanks for the great recipe from down under :)

  187. Marianne

    Considering that I burned a batch of black rice (or maybe I just made really really really black rice) on Sunday and my house still bears the smoky smell, maybe it’s time for a rice cooker in my kitchen too.

  188. Sasha

    This dressing is so easy and delicious! I’ve used it as posted, and also in the roasted carrot & parsnip salad from your book over quinoa and some arugula. It makes an amazing (and healthy) main dish salad, and so much better than the bottled peanut sauces that I’ve been using.

  189. David K

    I am allergic to miso (well, soy), but this recipe sounds delicious so I was wondering if you have any recommendations for what would substitute well for the miso? Thanks!

  190. Ashe

    These would be so pretty and tasty with Japanese sweet potatoes — the white ones with purple skin. I just found out our Trader Joe’s has them!

  191. Leigh

    I was so excited to try this recipe and it was even better than expected. I added cooked lentils to the bowl for some extra protein, as well as brussels sprouts into the roasted veggie mix. YUM!

  192. Avani

    so good! I made it for my husband’s birthday yesterday and it was a big hit :) so lucky at the second grocery store I checked that I found white miso. I love the dressing! When I tried it by itself I was worried it was salty but it did perfectly offset the sweet potatoes. It was nice, hearty, and healthy :)

  193. J

    This was amazing. I made your blender mac and cheese a few days ago, and after I ate all of it, I was on the hunt for something healthy to counterbalance the pound of cheese I had just consumed. Which brought me back to your site, and to another blender recipe. Holy wow is this one good!

  194. Alanna

    I was so glad to see this in the newsletter! I decided to make the dressing for real this time (I usually use bottled salad dressing out of laziness), which was a GREAT decision, but I nixed sweet potatoes in favor of beets, parsnips, chick peas, and (of course) broccoli. This is such a versatile recipe! Well done.

  195. Heather H.

    This comment is long overdue. For many years I tried to like sweet potatoes because I know they’re super healthy. I didn’t hate them but was put off by their sweetness. The pop of salt in this dressing is EXACTLY what the sweet potato needs. I love this dish and have been making it regularly for the last couple of years. It’s one of my favorite things to eat for lunch in the fall.

  196. Yum! Looks like the perfect formula for a tasty and substantial salad: some grains, veg and a great sauce. We also use our rice cooker almost daily, it’s great on the porridge setting for grains like quinoa

  197. I agree about the salt. I actually added a teaspoon of soy sauce to the miso sauce the second time I made it, and cut one tablespoon of the olive oil (since it seemed redundant), and it worked better. The sweetness of the honey was a bit too dominant in my first attempt.

  198. Olivia

    So, it looks like you roast the vegetables dry? You just oil the pan and put the veggies and seasoning on, but no additional oil? I just made it this way and it tasted good, but curious as I have never done that before…

    1. deb

      Olivia — I started doing it this way because I was tired of tossing vegetables with more and more oil only to have them stick to the pan. Now I treat it like a frying pan, vegetables don’t stick and they shouldn’t be dry because you toss them around a bit so all sides eventually hit the oil, but not so much that the end result is very oily, or it hasn’t been for us.

  199. Stacy

    I’ve made this recipe several times and we really enjoy it. My kids, 6 and 4, gobble it up happily, too. I’m glad to see you let your miso sit in the fridge for a long time because that was something that was worrying me.

    This is a great weeknight meal.

    Thanks! I love your site!

  200. Mona

    Love this recipe! The entire family devoured it including a toddler and a meat-and-potatoes-Midwestern man. Thank you thank you for making a recipe with ENOUGH sauce. :) With the few tablespoons left, I’m thinking of putting it on salmon. Anyone ever tried it?

  201. Alice

    Made this tonight. All was terrific. I used red miso (the only kind I had); it didn’t seem to make any difference. I didn’t have sesame oil or rice vinegar, but subs for those worked fine, too. I think this is a very forgiving recipe. We loved it. I will add edamame next time for protein and adding avocado as some other comment reported also sounds good. I did have to increase the roasting time for the sweet potatoes to get soft, but that’s a minor thing that I’ll note for next time.

  202. Toki

    I absolutely adore this recipe. I am bookmarking, misplacing, and researching this recipe all the time! The sweet creamy tangy sauce topped with crunchy sesame seeds and delicious roasted veggies is wonderful. I love this sauce so much that I toss it onto whatever roasted veggies I happen to have on hand. Today it’s roasted broccoli, king trumpet mushrooms, and kabocha! Itadakimasu!

  203. Andrea

    Made this tonight, absolutely loved it. Used peanut butter in place of tahini bc it was all I had and think it overpowered the miso a little, but still good. Next time will try tahini. Think this would be good with pretty much any crunchy stir fry-ish vegetable, like carrots, bnut squash, celery, etc.

  204. Amy Korngiebel

    This is a fantastic – and fantastically easy – recipe. I’m adding this to my “delicious sauce” rotation, along with a tahini bowl recipe from Bon Apetit last year. Followed the recipe mostly exactly (used white rice and didn’t include black sesame seeds – both out of laziness) and it turned out great!

  205. It looks wonderful! I’ve just started using bowls instead of plates; it makes a world of difference with food like this. I would use either greens or quinoa instead of rice, add a bit of chewy, baked tofu, and a maple-mustard vinaigrette. Though I do want to try your dressing because I need something to alternate with mine.

  206. Flo

    Hi Deb, This is one of my all-time favourite Smitten Kitchen recipes. We make it all the time. The only thing I’d tweak is that the sauce is a bit thick. I often add water to thin it a little, but that somehow enhances a bitter taste that isn’t noticeable otherwise. Any thoughts on how to thin it without the bitterness? I believe I’ve tried things like apple juice in the past!

    1. deb

      Tahini is a little bitter, and some are more bitter than others. It might not be the addition of water so much as the then-relative reduction in other ingredients.

  207. Rochelle

    This was sooo good! Having no experience with miso before( not sure why), I’m thrilled I broke thru that barrier as this dressing is The Best. Baked barley was my grain of choice and threw in a few leaves of kale when broccoli was almost done. Thank you Deb for the tip about slicking the roasting pans with oil rather than dousing veg in Boatloads of it. Genius! Tickled pink that you are coming to Toronto. Hope to see you.

  208. Lesley

    I’ve had this recipe bookmarked FOREVER and finally made it last night. The dressing was incredible and I felt like the healthy Seth Rogen meme. I added a tiny bit more miso to the dressing, because I love it, but it would’ve been perfect as written. I had the bowl with some leftover grilled flank steak (because you shouldn’t let leftovers go to waste!). Will make again!

  209. C

    I used a different roasting technique. The sweet potatoes were *amazing*, but I can’t seem to roast broccoli well. The technique for the sweet potatoes, based on Cook’s Illustrated’s, was to start them in a cold oven, covered with foil, turn on the heat to 425 (I used 400 convection) and check after 30 minutes. They were super-bronzed (more than your pic) and still moist. I did use a purple-skin yellow-flesh “oriental” variety, and when I tried again with a mix of those and orange-flesh ones, the purple-skinned ones browned faster than the orange ones.

    BTW, are the black sesame seeds for flavor or visual impact? I only had regular.

  210. Princess

    Made this today as a hearty lunch to give us energy for snow shoveling! My six year old liked it – the 2 yr old – not so much. I loved it though! I think I may have added just a tad too much rice vinegar. A friend recently introduced me to your blog – excited to make more recipes!

  211. I had all of the ingredients on hand to make this *except* miso. (I know, I know I’m that person). So I made the dressing with 1TB soy sauce instead of miso and it turned out delicious!

  212. Emily

    I made this a while back when I was home alone for a few days and craving some vegetables. I seriously gasped when I had the first bite because it was so delicious. No lie, I was alone in my living room and audibly gasped from the awesomeness. I mean, I thought it was going to be tasty, but I did not imagine it would be quite that amazing. Now it’s been far too long since I’ve had it, so it’s going to be dinner tonight. Yummmmm.

  213. Renae

    I used farro and put the whole thing over a bed of greens — Delicious! Dressing was yummy, sippable :) It’s going into the rotation.

  214. Kiera

    Thank you! I made this last night (and took the leftovers for lunch today) and I think I’ll be eating some version of this for lunch for the rest of my life…

  215. sacha zytaruk

    This is in our regular rotation and is often requested by visiting friends. I love how colourful and wholesome looking it is. Also easily adaptable to gluten free and vegan!

  216. Sara

    This sauce is BOMB! I ended up subbing sunflower seed butter bc I didn’t have tahini – it was already sweetened w/ honey so I skipped the maple syrup. And I only had red miso, no white, but it was so darn tasty I don’t know that I’d change a thing! It elevated a simple bowl of roasted vegetables so well that I wanted to eat this every day for the next month but I don’t want to get sick of it — makes me wonder, are there any other SK tried-and-true sauces hanging out in the archives that I may have missed that you would recommend?

  217. Teresa E Davis

    This sauce is my absolute favorite. I always make extra and have found it delicious on a range of other veggies and–with a little extra oil added–as a salad dressing.

  218. Nancy Quarin

    Made Miso sweet potato and broccoli bowl tonight ! Many was it fantastic :) Could not find black sesame seeds but added more white. Will definitely be making this again very very soon! It was all gobbled up….no leftovers :(

  219. Mamatha

    This is the first recipie I’ve made from your site and it was fantastic! I love how thorough your directions are. Thanks so much!

  220. Susan

    Finally made this tonight and it was DELICIOUS! I love how little work it takes, just a few minutes here as there, great for puttering around doing other evening chores (e.g. Instagram). Also myself, age 34, loves that my rice cooker sings a little song when it’s done.

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  222. besu

    I hate to say it, but this was not my favorite recipe. The broccoli and sweet potatoes turned out perfectly, but I found the dressing to taste too much like something I’d want on a salad. I assume it’s the vinegar, but it just tasted off to me.

    I’m going to make this again, but instead of the miso dressing you give the recipe for, I think I’ll make a miso-butter sauce. I think it would help add some umami without reminding me too much of a cold salad.

    1. Agnieszka

      I also made this last night and we did not like the dressing that much. I think the rice vinegar was maybe too strong. My dressing also came out bit on the thick side.

  223. Melissa

    I made this this week (late to the party, I know). It was delicious, and I am just waiting to go home so I can eat the leftovers. I found the sauce was a bit too thick/creamy for my liking – any suggestions on what I can do to thin it out? I’m afraid if I add water, it will make the sauce less flavourful – same for if I reduce the amount of tahini and/or miso, which I assume is responsible for the creaminess.


    1. Hilary

      Maybe try adding equal parts rice vinegar and sesame oil or add less tahini (which is likely there more for the thickness than flavour since the sesame oil will have even more sesame flavour than tahini) – never tried it though so I can’t say for sur

      Ps I LOVE THIS RECIPE. Such a great gateway recipe for meatless dishes

  224. Amanda

    Absolutely love SK and am always endlessly trying out your recipes. Third time making this tonight and it never once has disappointed – thank you for bringing this into my life! Dressing is tdf absolutely every time. I also add cauliflower and button mushrooms to the roasting trays for a bit more nutrition and I am never going back! Also serve over black rice to mix things up and mix through a little rocket! Thanks again!!

  225. Abbie

    This is delicious and I absolutely LOVE the dressing! If I’m not having it on sweet potato, I do like to add just a touch more honey or a little less miso. It was great on a shredded carrot, baby greens, and chickpea salad. So yummy, thank you!

  226. Sarah

    Amazing!! This is now one of my fav dinners! It was a surprise that any of the roasted broccoli made it to the bowl, but I restrained myself so I could have some with that dressing!! So delicious <3

  227. Carina

    I havent made the whole bowl as of yet but the dressing is absolutely delicious :) just a quick question, what is rice vinegar like? i used apple cider vinegar because I didnt have any but inerested what it’s like, if it’s really different and what else you are using it for :) Thank you so much for the dressing recipe!!

      1. Maura

        This recipe is definitely more than the sum of its parts. Recommend cutting the sweet potatoes a little smaller, maybe 1/2in dice and roasting as long as you can, 50mins to an hour works for me, to get crispy potatoes. Crispy potatoes + this dressing = magic. When you eat this and realize it is completely vegan you will not believe it.

        1. Karen

          My dressing came out thicker than I had expected, but love the flavors. I was looking to drizzle it on the roasted veggies. I added a tablespoon of water. That helped a bit but am reluctant to add more and dilute the flavor. Any suggestions?

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  229. Claire

    Hi Deb. Long time drooler, first time commenter. Just felt like I needed to let you know, after checking back in on this recipe for the bazillionth time, that I love your work on here. I particularly love love love this recipe. I make a double/triple batch these days of the amazing miso sauce, whack it in the fridge, and pour it over whatever my heart desires, on a regular basis. Thanks for making my life richer and more garlicky. Claire :)

  230. chsngsnlght

    Holy moly. I just made this and WOW. Best meal I’ve had in a while. I added some raw baby kale under the hot sweet potato/broccoli mix and on top of the rice just to wilt them a bit. The sauce….I want to eat it on everything. I was out of olive oil, but the sauce came out great even without it. Thank you for sharing such an incredible recipe. Can’t wait to eat the leftovers for lunch!

  231. Excellent meal that manages to be both virtuous and rich. I have quite a bit of dressing left over, though, and want to use with protein. Do you think this would work as a quick marinade or glaze for oven-baked chicken thighs or fish (salmon or cod)? The NYT has a miso chicken that starts with some of the same ingredients but I wonder if the ratios here would translate well.

  232. L from G

    Still love this recipe, and the sugar snap salad from the book has become a favourite with me and just about anyone I have made it for. But it never occurred to me to use the dressing for anything else. Until today. My lunch was a salad of grated carrot, radish and cucumber plus a diced avocado with this dressing and sprinkled with toasted sesame seeds. So good! And the best thing is that I only used about half the quantity of dressing, so maybe I’ll use the broccoli and sweet potatoes in my fridge for dinner tomorrow, hooray!

  233. Anne Marie

    I’ve made this a few times now and am always amazed at how simple and delicious it is. That’s the beauty of most of Deb’s recipes – they’re simple and even obvious, yet I’d never have put them together myself. I did throw some tofu on the baking sheet for some extra protein. Thank you, Deb! (Can’t wait to see you at 92nd Y!)

  234. courtneywucetich

    For an unknown reason I have all the needed ingredients – even white miso, unopened and desperate to be used, roasted the veggies early this morning, just made the dressing – and it’s superb! my kids like noodles, so I’m tossing everything over udon tonight and so happy that dinner is basically done.

  235. So this is an incredibly stupid comment because miso is in the name, but if you can’t currently have miso, is there a soy-free substitute you can recommend? I just started a medically supervised elimination diet and I can’t have soy, but this looks so beautiful and delicious. I may have to wait two months until I can try this bad boy. :(

    1. Jane

      I once made this without miso since I realized too late that I had run out. Not quite the same but still tasty and just a tad thinner so I’d give it a whirl if you’re still off soy.

    2. Carly CB

      I have a friend with soy issues and have heard her mention that there is miso made with other things, chickpeas for one! If you are in an urban area with a good asian population it could be worth a look.

  236. Sarah

    I like this dish a lot.
    I found the sauce overwhelmingly gingery and sweet (a taste issue– a little raw ginger goes a loooooong way for me, and I find that for my palate sweetness needs to be very strictly controlled in a savory dish containing sweet potatoes).
    I think the miso i used was also milder/sweeter/less salty than the norm, even for white miso.
    Next time, I would use maybe a teaspoon of ginger and a teaspoon of honey, and I’d cut the vinegar to three tablespoons. More miso would be good too, but I didn’t try that this time because I was serving miso soup on the side and it seemed like overkill.
    I ended up adding a lot more more tahini, sesame oil, and olive oil as well as a teaspoon of tamari; the sauce was better for me that way.
    I also added avocado to the mix on the bowl and it was a great addition–tamed the sweet-ginger sauce issue too.

    1. Sarah

      Also–it didn’t occur to me until I was scraping this out of the blender (leaving about 20% of the sauce clinging to the blender jar and inside of the lid where I couldn’t get it out), and then washing the blender (pain in the neck), that I could have avoided a lot of nuisance by just putting all the ingredients into a jar (grating the ginger and garlic on a microplane) and shaken it up. Next time!!

  237. Mandy

    Delicious! I mixed the dressing ingredients together in a 2 cup Pyrex measuring cup and used my immersion blender to blend. Then poured dressing onto veggies directly from the measuring cup, avoiding hassle of scraping down and washing regular blender.

  238. Penne

    Have made a few times now and love it, especially the dressing, yum! I added some other veggies and did a mix of quinoa and wild rice. My step daughter actually asked me for the recipe! Thank you

  239. Jessica A

    I love this recipe and dressing so much! I make it on Sundays and then can have it all week for lunch (instead of my sad desk salads)! Sometimes I don’t do the rice, but its definitely best with rice. So yummy! Thanks!

  240. Mary

    The dressing tastes like Annies Green Goddess dressing. One of my favorites!!!! Such and all round excellent recipe. Thank you.

  241. Delicious and easy! That miso sauce would be good on just about anything. I added mushrooms on the baking sheet with the broccoli. Green beans would be a yummy addition for next time I think. 5 stars!

  242. Eunice Weik

    🙋🏻‍♀️ Hi Deb!
    First of all, Love your sense of humor and wit!!! I get such a kick out of reading the stories you share that sometimes I forget I’m looking for a recipe! 😂
    I’m new to Smitten Kitchen so please excuse the following newbie question: what does your reference to years past with corresponding dish mean?

    1. deb

      Smitten Kitchen has been around for almost 12 years and I like to highlight what we were making on this date (or thereabout) in years past because it often provides perfect inspiration for right now. I.e. I tend to cook with citrus every February!

  243. Julie

    This is so delicious. The sauce is incredible and I think I could do shots of it.
    I made this with wild rice and it was lovely. I didn’t even use a blender for the dressing….I just added everything to a Pyrex measuring cup and whisked it really good and poured it over everything. No need for a blender, in my humble opinion.
    Luckily I have leftover dressing because I need a shot of it. :)

    1. pinnaclemindssingapore

      Have made a few times now and love it, especially the dressing, yum! I added some other veggies and did a mix of quinoa and wild rice. My step daughter actually asked me for the recipe! Thank you

      1. pinnaclemindssingapore

        Have made a few times now and love it, especially the dressing, yum! I added some other veggies and did a mix of quinoa and wild rice. My step daughter actually asked me for the recipe! Thank you

  244. ed

    Utterly delicious – thank you so much for turning my fridge contents into a little bowl of heavenly food :)
    Shared with several friends already.

  245. I fell OUT of love with this bowl when I used sweet potato and mixed rice – it was just too rich and sweet potato in a bowl just didn’t do it for me, even though I usually love it (though my BF adores the recipe as written). But then tonight I did this AMAZING sauce with roasted broccoli, roasted carrots and roasted onion, and some chickpeas for protein and its like a whole new thing. Hot damn, its back in the regular rotation. So good.

    1. KT

      Just made a note to try this with the addition of garbanzo beans and onion – they sound good for amping up the nutrition, but (even better) I bet they would taste amazing. And we all loved the original recipe. Thanks for sharing.

  246. Char

    My partner and I are struggling to eat healthy right now. He craves sweetness, and I crave the tangy crunch of a mound of chips with vinegar or a bag of crisps. This recipe totally nailed it on both counts. I want to dress all things in this dressing. I forgot to pick up rice vinegar so had to substitute white wine vinegar and, my god, it shook my world and brought me to my knees. I nearly wept. I’m nearly weeping from the taste memory of it, I just had the left overs for lunch and I very shamefully licked my dressing container clean.

    We used tri-colour quinoa, and I added roasted asparagus that needed using up. I also whipped up a batch of Deb’s crispy fried tofu to beef up the caloric intake for my partner, as he was just coming in from a 20 mile run; the nutter.

    I cleaned out the dressing-blender with pads of fried tofu that I neatly disposed of with my face.

    My god, diets are hard. Thank you for making it somewhat less miserable.

    1. deb

      You could use golden syrup, corn syrup, maple syrup, or sugar; it won’t matter much because it’s not the dominant flavor here.

  247. emilyadi

    This was so good! My boyfriend and I are trying to eat less meat and healthier, and this fit the bill. I didn’t have miso so I used some soy sauce instead, and made this over brown rice. It was sooo good and I didn’t miss meat for one second.

  248. Leah

    This was absolutely delicious. I was afraid it would be a little bland because of the lack of seasoning on the veggies, but the heavenly dressing has tons of flavor. We ate it over massaged kale and quinoa and augmented the veggies with carrots and purple potatoes. I used red miso because it was all I had on hand and it was perfect. Toasting the sesame seeds is key!

    1. Leah

      Update: I have a newborn baby, I am primarily living off of food supplied by neighbors/friends and crackers/cookies/popcorn that can be shoved into my mouth by the fistful, and yet I’ve managed to make this three times. It’s the only recipe I’ve made since the baby arrived. It’s that easy/scrumptious/worth it. This is the highest compliment I can pay a recipe.

  249. Chintoo

    Can the dressing be refrigerated? If yes, how far in advance can we do it without losing any of the flavors or messing it up?

  250. Jamie

    Loved this! The dressing was a just a bit miso-heavy for my tastes, so I may reduce to 1.5 T next time. Found rice unnecessary and enjoy this as just a plate of roasted broccoli and sweet potato, topped with roasted (and unsalted) peanuts, and then the dressing and sesame seeds. Love how simple this recipe is to prep (didn’t even bother with the blender and whisked out of pure laziness), and yet it tastes incredible.

    1. Jamie

      Oh, and sidenote: Not sure why you bother to peel the sweet potato? The skin is delicious and makes it nice and crispy, plus it has so much fiber and other nutrients!

      Thanks again for the delicious (and vegan!) recipe!

  251. Made this tonight for dinner, so great! Only mod was to add some pan fried tofu for additional protein. Sauce is delicious, could use ideas on how else to use in addition to the snap pea salad in the cookbook.

  252. Donna

    Made this as written only with black rice. So yummy! The only thing I would reduce is the vinegar in the dressing, it was too vinegary for me. And I would reduce the oil for health. Let the tahini and miso shine! Thin with water, if needed.

    1. Donna

      Oh, forgot I added 2 carrots to my 1 sweet potato. And mushroom to the broccoli. I added sliced avocado at the end as well. Green onion or cilantro good on top, too. Definitely try this recipe out with what you’ve got that seems to fit it! Very adaptable.

  253. Abby

    I just keep making this dressing over and over. It is so good! I have been using soy sauce instead of miso because I didn’t have any on hand and subbing 1 lemon juiced for the vinegar but that’s just personal preference. You really can’t go wrong with the combination of veggies and grains. This dressing works with everything I’ve tried.

  254. Katia

    this turned out great. I used white basmati rice (the Tilda pouch) and beet greens, sauteed in a pan with garlic, onion, oil, and a couple of anchovies. Filling and delicious – wow!

  255. Stacey

    I love this so much! The sauce is outstanding, so delicious. I want it on all roast vegetables. To persuade my vegan-skeptic family we #putaneggonit (crisped in olive oil) to make it a “meal.”

  256. Emily

    Super tasty! I added salt and pepper tofu for some protein, and some spiced sauerkraut on the side. I substituted shiro miso, apple cider vinegar, and pepitas and sunflower seeds cos it’s what I had – still turned out great.

  257. Barbara

    Yum! Made this for dinner last night and it was truly delicious. Can’t wait for lunch (leftovers). Thank you so much for doing what you do for all of us. We appreciate it!

  258. kelsie strong

    Made this tonight and literally eating it now. It is sooooo good. I made the dressing first and when I tasted it I said out loud, to myself, “damn that’s good!” I used the white sticky rice we had on hand and can’t wait to make it with other grains!

  259. Love this recipe. I like to serve it with hardboiled eggs (and usually without grains) for a filling, healthy weekday lunch. It’s so easy to prep on a Sunday. I roast the broccoli and potatoes, boil 10 eggs, and mix the dressing in a mason jar and it stores perfectly to eat throughout the week. Thanks for helping me fend off the Sad Desk Lunch, Deb!

  260. This has become a household staple for us! A hack to make it even easier that I’ve hit upon is to use Annie’s Goddess dressing instead of the miso/tahini dressing. The miso/tahini one is delicious, but if you’re looking to save a step, I’m pretty happy with this shortcut. :)

  261. Megan

    I made this and LOVED IT! 100% will be making again! I served it as a main dish but was wondering if you had any suggestions for how to add protein to this dish (either in it or with it). If I were to serve it as a side dish I had trouble thinking of a meat main that wouldn’t clash with these flavors.

    1. How about roasting chickpeas along with the veggies? Or cooked white beans (which along with the rice would make a complete protein)? Honestly though, I serve this as a main all the time and it fills us up just fine.

  262. Michelle

    Is two tablespoons of sesame oil accurate? I made it with just one and it was delicious but bordering on strong.

    I also used spaghetti squash rather than broccoli because that’s what I had. Tasty but definitely a different flavor profile

  263. Carol Hickman

    I know I’m a little late to the party, but this is so good! I used broccolini because it’s what I had in the fridge but otherwise made as directed. Now I can’t wait to play with the recipe. Delicata squash, toasted hazlenuts, and cranberries – yes, please! Roasted carrots and parsnips – why not? Thanks for this deliciousness that’s going to be a standard at our house.

  264. MissJubilee

    This was good. I added carrots and next time I would slice them thinner. The only real odd thing for me was that the sauce was too sour. I was sure I just put in 1/4 cup, but maybe my vinegar is so old it went more sour than usual? It was brown rice vinegar, which I assume is the same as regular rice vinegar. Next time, I would just put in 2 tablespoons of vinegar and then taste and adjust if needed. It was definitely a yummy idea, and I loved that I didn’t have to get all the veg ready in order to start roasting it.

  265. Frances

    I’ve now made this several times with red miso because it’s what I keep in the house, and it tastes delicious! So don’t worry if you don’t have the right kind of miso.

  266. Jackie

    Fantastic recipe! I just made it for the second time in a week – this time doubling the dressing so I can have extra in the fridge for leftovers. I add a splash of water to the dressing to get it to my preferred thickness but otherwise this is perfection. Thank you!!

  267. Love it! Especially the dressing. Made this for the second time last night. I followed the recipe exactly except that I added oven roasted tofu to the finished bowls. I marinated the tofu in a ginger miso marinade so it all worked. My vegetarian daughter was in heaven. The first time she was skeptical of the dressing, but this time she went back for seconds! Thank you! P.S. Forgive me if I have already reviewed this, but I didn’t have the energy to scroll through looking for my name!

    1. lp

      Hi! Can you give me some details about your tofu marinade? I was thinking of doing something similar but would love your recipe. Thanks!

      1. JB

        Oof. I think we will have to wait for apocalyptic times to make this recipe and find miso. We have peanut allergies in our house. Womp womp. Thank you for the suggestion though!

        1. Sometimes when I’m feeling extra lazy, I just use Annie’s Goddess dressing in place of the miso/tahini sauce. It’s not the same, but it’s delicious and works out well! Just in case that’s easier for you to find on the shelves than miso these days. 🙂

  268. Sarah

    Would frozen broccoli work? If so, would I have to do anything differently? Don’t have any fresh and not able to go to store.

  269. Gina

    Oh my goodness. This is definitely a bowl full of YUM! And even better the second day…not that there was much left! I subbed peanut butter for the tahini, and we thought it scrumptious!!

  270. Jordan

    This is one of my favorite weeknight recipes. I make it almost every week with whatever roasting veggies and grains I have on hand. It’s so versatile and the miso sauce is epic! I always make double sauce so I can have it throughout the week on top of anything else I can find. Thank you for this recipe!

  271. Urgent PSA: make this immediately using Smitten Kitchen’s slow-roasted sweet potatoes recipe.

    The crispy/salty potato skins + melty sweet potato insides + tart/tangy/salty miso dressing + earthy roasted broccoli = nothing short of magic. I had a little time, was happy to do a little less chopping and will never go back!

    I served with garlicky pinto beans instead of rice. I will add this to the formal PSA recommendation.

  272. Katie Mayo

    This is SO good. I skip the sesame seeds (which I’m sure add a delightful touch but I don’t have them on hand) and I also don’t have sesame oil so have used either peanut oil or just used olive for the whole oil component, and it’s still delicious. I usually add greens. I love it with Risoni from trader joes as the grain. I could eat this every single day. Thanks for the excellent healthy recipe! I’m currently trying to keep myself from scavenging the leftovers out of the fridge.

  273. CarolJ

    Delicious, very satisfying, quick and easy to put together. I did some adapting, based on previous comments: rather than using my blender, I stirred the dressing ingredients together, and I steamed the broccoli rather than roasting it. The sweet potato chunks went into the air fryer at 380 degrees and were done in 12 minutes. Served over short grain brown rice. Dynamite dressing!

  274. Anne

    great weeknight meal! My husband and I really enjoyed this and the dressing was super good! We had it with quinoa and I added a bit more ginger. I didn’t bother to blend the dressing (so I didn’t have to wash the blender…) I just out it in a mason jar and shook and it worked well.

  275. Michele Archambault

    This comes together quickly and makes a great weeknight meal. I didn’t have tahini so used almond butter, and used an immersion blender to blend the sauce. I had it over farro. This seems like a very flexible dish that will work well with many various combinations.

  276. Lauren

    Omg!! I’ve been eyeing this one for a while and I finally made it – made me wish I’d made it sooner! That dressing is to die for, reminds me of the salad dressing you get at Japanese restaurants. Just amazing.

  277. Tawna

    I just wanted to say I love this dish, and it’s regularly in my recipe rotation. I bake some salmon along with it and find the combination delightful.

  278. Olivia T

    I make a quadruple batch of this dressing when I make it and put 3 containers of it in the freezer. A quadruple batch fits easily into my blender. The dressing is the “hardest” part of this recipe and so dang good.

  279. Emmy

    Made this last night and it is DEFINITELY going into regular rotation. I added some pickled ginger to the dressing and it gave it a nice extra zing. I was too lazy to cook any grains so I had this on shaved zucchini (not to be virtuous, just didn’t want to dirty a pot haha). No need to cook it, just shave with a peeler and the warm potatoes cook it just a bit. Also would recommend a bit of chopped radish or something else crunchy! I seasoned at the end with a bit of furikake and shichimi powder and gobbled it down in record time. The leftovers are going into a nice bowl with some salmon for lunch today!

  280. Robynne

    This was really good. All of it was delicious, but it made a lot of dressing and my family is generally a light-on-the-dressing crowd, so I found myself repurposing it. I brought it to my in-laws’ house where I babysit during the week and had it with some leftover white rice, asparagus, and steak. Super good and rescued a less-than-particular steak. I put some on my nephew’s plate (he’s 2.5 and loves “dip-dips”) every day just to see what he does with it, and he has had it on cucumbers, Dino chicken nuggets, and, just now, tortilla chips. He loves it.

  281. Josie

    Make the sauce. You can put in on your old shoes and they will be delicious. I didn’t have any old shoes laying around (covid extreme closet cleaning) but roasted green beans and sweet potatoes and black rice were delightful.

  282. Emily

    I made this as-written and my husband and I both really liked it- enough to add to the rotation and prep a larger amount next time. Thank you!

  283. Christa

    This was delicious – and a great first introduction to miso.
    You are our family’s go to recipe site and never disappoint. Thank you!

  284. Leah

    I have made this probably dozens of times since you shared this. It’s a fall/winter staple in our house. We only have red miso available here and I find it’s stronger flavor works really well with maple syrup instead of honey. I also like serving over brown lentils (lately a lentil/farro mix), really hearty and tasty and adds a little more protein.

  285. Kathryn

    For the sesame-allergic: I used cashews, sunflower oil, and poppy seeds. Just because they’re pretty. Delicious! Love the versatility, too. Like using a lime- miso dressing and adding black beans and shredded red cabbage.
    I have that same rice cooker, and it is totally worth the footprint in my otherwise low-gadget kitchen. I have used it several times per week for a couple years. The new multi cooker is earning the same Must-have status.

  286. Sherry

    Wow, wow, wow! I roasted other vegetables besides just broccoli and sweet potato (mushrooms, cauliflower, brussels sprouts) and served all of it over brown rice with a generous drizzle of that amazing sauce. Best bowl I’ve ever made. Heck, one of the best anything I’ve ever made!

  287. Jennifer

    I made this and the only change was I didn’t have fresh ginger so I did a little powdered. Wow this was delicious. I’ll be honest I wasn’t sure how good it was goinf to be, but the miso and tahini sauce was outstanding. Will definitely make this again.

  288. Logan

    LOVED THIS. Made the dressing exactly as called for, but added some additional ingredients: avocado, raw spinach, sriracha — all delish additions! Adding this to my go-to list because it was so easy and hearty. Also, the dressing doesn’t make a ton, so I wish I had just used my bullet blender instead of the big one. Or just double the recipe!

  289. Miriam

    Fantastic, easy, satisfying g recipe! I made this exactly as written except subbed tri-color quinoa for rice. Quinoa prepared in a rice maker is never fail and simple as can be. Thanks for this great dish!

  290. Julianne

    This is a perennial favorite for me and I always return to it whenever I want something delicious, healthy, and comforting. This time I roasted the veggies in the air fryer. I like to add Trader Joe’s sriracha tofu for protein, and I recommend doubling the sauce because it’s so good I always want more and love to slather it on. I didn’t have enough rice vinegar on hand so I made up the difference with apple cider vinegar and it was still great!

  291. Ann

    This was a delicious, healthy weeknight dinner. Thanks for another great recipe. I assembled the bowls and have them in the refrigerator ready to pull out for dinners this week.

  292. Beth

    Amazingly I had all the ingredients necessary to make this with the addition of onion added at the same time as the broccoli for roasting. I served mine over leftover whole wheat cous cous. Tonight I think I’ll try it over some buckwheat groats. THAT SAUCE IS THE BOMB! Thank you!

  293. Steph

    This will be dinner tonight but my dressing is so very thick. It tastes delicious but even thining with some warm water while running the Vitamix yielded a super thick dressing. Normal? Also any tricks to blending in the Vitamix and getting as much goodness out as you can. I have issues clearly….. :)

  294. Gary

    Made this tonight. It was so delicious. We had some Chinese sesame paste and used that instead of the tahini. It was amazing and went well with the overall flavors. Otherwise, we followed the recipe as written. We will add this to our rotation. Thanks for the recipe.

  295. Kelley Korona

    This tastes great but my dressing turned out the consistency of whipped butter, not pourable at all. What might I have done wrong?

  296. Maria

    This was delicious! Added a handful of raw spinach and some hemp seeds to the bowl. Fantastic! Might add some tofu or a fried egg next time for little extra protein.

  297. Nikki

    Delicious! Will make a jar of dressing to keep handy. Any roasted vegetables will work. Served over quinoa. What I love about this recipe beside the fab flavor is that you can start one thing and prep the next and everything falls in line and is done at the same time. I can’t wait for the leftovers!

  298. Ellen

    This was excellent. Made it just for me. I threw some chick peas at the bottom of the bowl because I was hungry! Great easy tasty! Thanks again

  299. Rebecca

    What size pans makes it possible to roast the broccoli and potatoes together? I had to use two pans for the potatoes and will roast broccoli separately

  300. Maura

    I love this recipe. This is my top healthy winter weeknight meal. Its pretty easy to put together, its filling and its healthy. I up the ginger and garlic in the dressing, per our preference, and I usually use a purple forbidden rice that I buy at whole foods. Absolutely delish!

  301. Erika Zumwalt

    I’ve made this recipe twice in the past month! Used sweet potato, but cooked cabbage in a cast iron with butter and then roasted eggplant instead of the broccoli. That’s miso tahini sauce is freaking delicious and addictive!

  302. Mindy Liss

    Can I use brown miso instead of white? It is harder to find white miso and wondered if the difference matters here. The truth is that all the miso dressings I’ve seen have had white but I’m wondering why and if the brown would work.

  303. Jen

    Ohhh, this was delicious! And healthy, and easy to throw together on a weeknight! I thought it needed some protein, though–next time, I’ll add air-fried tofu, quinoa, slivered almonds…can’t wait!

  304. Suzi

    This dish looks so good and I am going to make it, but will sub half quinoa for the rice for added protein for a full meal in a bowl. Thanks for sharing the good stuff!!

  305. Maddie La Mear

    Yumm! That sauce is GOOD, y’all. This is the kind of dressing you get on a $16 grain bowl and wish you could make at home. Well, now we can. Thanks Deb!

    The key here, for textural contrast, is to get the veggies, especially the broccoli, super crispy. I used broccolini and it was great because the stems and crowns got quite charred. I also cranked it to 425. Per the rec. of a friend, I also added a can of chickpeas in with the veggies at the same time I added the broccolini. I would recommend, for bulk.

    For extra crunch, I added some toasted cashews.

    Personally, I would say this makes 3-4 servings, especially if you don’t add chickpeas/another protein.

  306. Caroline

    I’m just tasting the sauce and am finding it a bit vinegary. Any suggestions on how to calm it down. Also, I only had red miso on hand. Could that be the culprit?

  307. Sarah

    I have been making this recipe for 10 years, since it was published, and it’s infinitely adaptable. I often add a sheet pan of cubed tofu for some protein. Finally, you should know that this was the first meal I managed to cook after the birth of my son 2 weeks ago—appropriate that my first cooked meal is a SK recipe :)

  308. Denise

    I haven’t assembled my bowl yet but just made the sauce and I would eat it on anything it is so good! I plan to use half spinach and half brown rice or farro as my base, then the roasted veg.

  309. Sarah

    Never fried potatoes with a roast, always roast potatoes (the clue is in the name)! And never marmalade, always jam with scones and clotted cream. The real debate though is jam (Cornwall) or cream (Devon) first?

  310. Edna Barber

    This was amazing! Followed recipe as written except served over rice. The sauce makes the dish, although the sweet potato and broccoli was delicious too. I’ll be making it often.

  311. Jen H

    I’m usually all about SK but this recipe missed the mark. The sweet potatoes weren’t carmelized enough. More importantly, the sauce was too sweet and didn’t offer enough bite. I would take out the honey and add something with more zing and salt.