miso sweet potato and broccoli bowl | smitten kitchen

By Smitten Kitchen

By Smitten Kitchen

I made my own rendition of this colorful vegan salad last night and I have to say, it was pretty baller. The charred broccoli, soft and crunchy sweet potato were delicious. But the key, of course, is the miso-sesame sauce. Throw some umami, aromatics, and healthy fats together, and you get an addictive sauce that would be profoundly awesome on just about anything (I'm thinking asparagus, steamed spinach, chicken skewers...). I ate this atop a bed of quinoa instead of rice and decreased the quantity of oil (Deb's original calls for 2 tablespoons toasted sesame oil and 2 tablespoons olive oil. I added about 1 each and it was still quite smooth). Now to create an actual recipe for all the leftover sauce...