Sheet pan miso sweet potato bowls with brown rice and quinoa
Caramelized sweet potatoes, charred broccoli and edamame over a chewy brown rice and quinoa mix, drizzled with a salty-sweet miso ginger dressing.
- 55 min total
- 15 min hands-on
- Follow-a-recipe easy
- Serves 4
- About $2.42 a serving
- 580 calories
- Good the next day
- Vegan
- Gluten-free
- Dairy-free
Dolly says: Make the full amount. It’s just as good for lunch the next day.
Ingredients
For 4 servings.
- 1 cup brown rice
- 1½ lb sweet potatoes, cut into ¾-inch cubes
- ½ cup quinoa, rinsed
- 1 broccoli, cut into florets
- 1 cup frozen shelled edamame, thawed
- 2 tbsp miso paste
- 1 tbsp maple syrup
- 1 tbsp sesame oil
- 1 tsp fresh ginger, grated
- 1 tbsp gluten-free tamari
- 2 stalks green onions, sliced
- 1 tsp sesame seeds (optional)
From your pantry
- 1½ tsp salt, divided
- 2 tbsp olive oil, divided
- 2 tbsp rice vinegar
Each serving has about 580 calories, 17 g protein, 96 g carbs and 16 g fat, and costs about $2.42 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No broccoli? Frozen broccoli works.
- No green onions? Chives work.
Steps
Tap an underlined word for a quick explanation.
the oven to 425°F. Bring a large pot of water over high heat, add the brown rice and 1 teaspoon salt, and boil 20 minutes.
Preheat. Preheating means turning the oven on before you start, so it’s fully hot when the food goes in. Food that starts in a cold oven cooks unevenly and doesn’t brown the same.
How you’ll know: The oven beeps or its light clicks off, usually 10 to 15 minutes after you turn it on.
Bring to a boil. It means heating a liquid on high until it’s fully boiling before you move on. A lid on the pot gets it there faster, which makes it a good moment to chop something.
How you’ll know: Big bubbles break all over the surface, and they keep coming when you lift the lid.
High heatTimer: 20 min
Dolly’s tip: Boiling brown rice in lots of water like pasta is the no-fail way to cook it. No measuring, no gummy rice.Meanwhile, the sweet potatoes with 1 tablespoon oil and of salt on a large and 15 minutes.
Toss. Tossing means gently lifting and turning food so everything gets coated, like pasta in sauce or vegetables in oil. It coats every piece evenly without mashing anything.
How you’ll know: Every piece looks glossy or evenly coated, with no dry spots hiding underneath.
Pinch. A pinch is what you can hold between your thumb and two fingers, less than an eighth of a teaspoon. It’s a small, forgiving amount, so there’s no need to measure.
How you’ll know: It’s a light sprinkle you can barely see on the food, not a little pile.
Sheet pan. A sheet pan is a flat metal baking tray with a low rim all the way around. The rim catches juices, and the wide surface lets food spread out and brown.
How you’ll know: Everything fits in one layer with a little space between the pieces.
Roast. Roasting means cooking in a hot oven, around 400°F to 450°F, usually spread out on a sheet pan. The dry heat browns the outside and brings out sweetness, especially in vegetables.
How you’ll know: The edges are browned and a little crisp, and a fork slides easily into the thickest piece.
Timer: 15 min
Add the quinoa to the rice pot and 12 minutes more. well, return to the pot, cover and leave 5 minutes.
Boil. Boiling means heating a liquid until big bubbles rise and break all over the surface. It’s the fastest way to cook pasta, potatoes and eggs, because it’s as hot as water gets.
How you’ll know: Bubbles are breaking across the whole surface, not just at the edges, and steam is rising.
Drain. Draining means pouring off liquid, like tipping pasta into a colander or spooning extra fat out of the pan. Pour hot grease into a can or jar, not the sink, where it hardens and clogs the pipes.
How you’ll know: Only a few drips are left, and the food isn’t sitting in a puddle.
High heatTimer: 12 min
Add the broccoli and edamame to the with the rest of the oil and salt, , and 15 minutes more, until the sweet potatoes are and the broccoli is .
Sheet pan. A sheet pan is a flat metal baking tray with a low rim all the way around. The rim catches juices, and the wide surface lets food spread out and brown.
How you’ll know: Everything fits in one layer with a little space between the pieces.
Toss. Tossing means gently lifting and turning food so everything gets coated, like pasta in sauce or vegetables in oil. It coats every piece evenly without mashing anything.
How you’ll know: Every piece looks glossy or evenly coated, with no dry spots hiding underneath.
Roast. Roasting means cooking in a hot oven, around 400°F to 450°F, usually spread out on a sheet pan. The dry heat browns the outside and brings out sweetness, especially in vegetables.
How you’ll know: The edges are browned and a little crisp, and a fork slides easily into the thickest piece.
Golden brown. Golden brown is the color of good toast, somewhere between yellow and light brown. It means the outside is cooked and crisp but not burnt.
How you’ll know: It looks like toast and smells toasty; dark brown with a bitter smell means it went too far.
Char. Charring means cooking over very high heat until some spots turn black. Those dark spots add a smoky, slightly bitter flavor that balances sweet or rich food.
How you’ll know: You see black spots and blisters in places, while most of the surface keeps its own color.
Timer: 15 min
the miso, maple syrup, vinegar, sesame oil, ginger, tamari and 2 tablespoons water until smooth.
Whisk. Whisking means beating quickly with a whisk or a fork to blend things together. It smooths out lumps and mixes eggs, oil or sauces evenly.
How you’ll know: It all looks one even color and texture, with no streaks or lumps.
2 tablespoons of the dressing over the hot vegetables on the pan and to them.
Drizzle. Drizzling means pouring a thin, slow stream over the top of something. A thin stream spreads a little flavor a long way.
How you’ll know: You see thin lines across the food, not a puddle collecting underneath.
Toss. Tossing means gently lifting and turning food so everything gets coated, like pasta in sauce or vegetables in oil. It coats every piece evenly without mashing anything.
How you’ll know: Every piece looks glossy or evenly coated, with no dry spots hiding underneath.
Glaze. A glaze is a thin, glossy coating, often sweet, brushed or spooned over food near the end. It adds shine and flavor, and because it has sugar, it can burn quickly.
How you’ll know: The food looks shiny and evenly coated, sticky at the edges but not blackened.
Fill bowls with the grains and vegetables, with the rest of the dressing and top with green onions and sesame seeds.
Drizzle. Drizzling means pouring a thin, slow stream over the top of something. A thin stream spreads a little flavor a long way.
How you’ll know: You see thin lines across the food, not a puddle collecting underneath.
Dolly’s tip: For lunches, keep the dressing in a separate little jar so the grains don’t get soggy.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
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