Miso Sweet Potato Broccoli Bowl

🥘 Ingredients

• tofu 1
• broccoli 1 cup
• spinach 1 cup
• miso 2 tbsp
• soy sauce 1 tbsp
• rice wine vinegar 1 tbsp
• mirin 1 tbsp
• toasted sesame oil 1 tbsp
• garlic 1 cloves
• tahini 2 tbsp
• quinoa 1 cup

1. 1

   Ingredients for salad: tofu cut into 1-inch cubes, broccoli torn into bite-size florets, 2 cups dark, leafy green mix or spinach , 2 tablespoons black sesame seeds, sea salt + black pepper
2. 2

   Ingredients for Miso dressing: 2 tablespoons white miso paste, soy sauce , rice wine vinegar , mirin , water 1 tbsp, toasted sesame oil , olive oil 1 tbsp, sea salt + black pepper, optional: garlic , tahini
3. 3

   Optional Ingredients: quinoa
4. 4

   - (Optional): Place rice or grain and cooking liquid in a rice cooker or on the stove.
5. 5

   - For the dressing: Blend everything except the oil in a food processor until smooth. While the blender is still running, slowly stream in the oil. Season with salt and pepper to taste.
6. 6

   - Preheat oven to 375°F. Place sweet potatoes or tofu on a baking sheet, season with salt and pepper and drizzle with olive oil (about two tablespoons). Cook for about 20 minutes , remove from oven and shake the baking sheet to move the potatoes around (for even cooking)
7. 7

   - Add the broccoli to the baking sheet, drizzle with a bit of olive oil (about a tablespoon) salt and pepper, and place back in oven for another 15 minutes until the veggies are cooked through and starting to brown
8. 8

   - Place veggies in a large bowl and allow to cool. Pour dressing over the veggies and mix to coat. Add the salad greens and mix.