Sweet Potato and Broccoli Bowl with Miso and Peanut Dressing

This bowl is good hot (try it for dinner over rice and topped with a fried egg), or at room temperature.

2 sweet potatoes (about 1½ pounds), peeled and cut into 1-inch chunks

1 large bundle broccoli (about 1 pound), cut into florets, stems sliced

2 tablespoons olive oil


1 small garlic clove, minced or pressed

2 tablespoons white (shiro) miso

2 tablespoons smooth peanut butter

1 tablespoon honey

¼ cup rice vinegar

2 tablespoons toasted sesame oil

2 tablespoons olive oil

¼ cup roasted peanuts, chopped


Heat oven to 400°. Toss sweet potatoes with 1 tablespoon olive oil and roast on a baking sheet for 20 minutes. Toss broccoli with 1 tablespoon olive oil and add to baking sheet with sweet potatoes. Stir the vegetables together and roast for another 15 minutes, until potatoes are tender. Season with salt. 

While vegetables roast, put remaining ingredients in a large bowl and whisk together. Toss roasted vegetables with dressing and top with peanuts.