Quinoa with Miso, Sweet Potato, and Broccoli

This is a delicious recipe with incredibly more-ish sauce: the miso is sweet, savory, and tangy.  Adapted from Smitten Kitchen.


  • 1 c cooked quinoa
  • 2 medium sweet potatoes (1.5 pounds)
  • 1 large broccoli head
  • 1-2 T olive oil
  • 2 T toasted sesame seeds
  • salt and pepper to taste
  • 2 green onions, chopped coarsely
  • a handful of your favorite herb, chopped
  • Optional: sliced avocado

For the sauce

  • 1.5 T ginger
  • 1 small clove garlic, minced or pressed
  • 3 T miso
  • 3 T tahini
  • 1.5 T honey
  • 3 T rice vinegar
  • 3 T sesame oil
  • 3 T olive oil


  1. Heat oven to 205C.  Peel sweet potatoes and cut into 1 inch cubes, then remove stalk from broccoli and cut into small florets.
  2. Spray a tin foil lined tray with olive oil, layer sweet potatoes onto tray, and sprinkle with salt and pepper.
  3. Cook sweet potatoes for 20 minutes or until browning slightly, then add broccoli chunks and toss to combine, and roast for another 10-15 minutes, until broccoli is lightly browned and sweet potato is fully cooked.
  4. While vegetables are cooking, prepare miso dressing by combining ingredients and blending (in a blender or with a hand blender).
  5. To serve, put a dollop of quinoa on a plate, add a few spoonfulls of sweet potatoes and broccoli, sprinkle with dressing, then finish with sesame seeds, herbs, and green onions.

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