Vegan sweet potato and broccoli bowl

Ingredients for 2 servings:

• 100 g whole grain rice
• 1 sweet potato(s)
• 1 head of broccoli
• n. B. Oil
• e.g. salt and pepper
• e.g. sesame
• 50 ml rice wine vinegar
• 2 tbsp miso paste, light
• 2 tbsp tahini
• 2 tbsp sesame oil
• 2 tbsp olive oil
• 1 tbsp ginger
• 1 tbsp agave syrup

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 10 minutes

with an aromatic miso-tahini dressing

Preheat the oven to 200°C (top/bottom heat). Peel and dice the sweet potato. Divide the broccoli into florets. Place the broccoli and sweet potato in a bowl and toss with oil, salt, and pepper. Spread them on a baking sheet and bake at 200°C for about 20 minutes, until the broccoli begins to turn light brown. Meanwhile, cook the rice in plenty of salted water for about half an hour, until tender. Drain into a sieve and divide between two bowls. Mix the dressing ingredients together. If the dressing is too thick, thin with a little water. Divide the baked vegetables among the bowls, drizzle with the dressing, and serve garnished with sesame seeds.