Veg Bowl with
Miso Avocado


by Bethie Hungerford

This is one of my favourite winter meals.

Serves: 4


1 tablespoon fresh ginger, minced
1 small garlic clove, minced
2 tablespoons white miso (also nice with red, but the flavour is stronger)
1 tablespoon honey
3 tablespoons rice vinegar
1/2 ripe avocado (you can use the whole thing for a thicker/milder dressing)
2 tablespoons toasted sesame oil
2 tablespoons olive oil
garnish: toasted sesame seeds

1 cup dried brown rice
2 to 3 sweet potatoes (300-500g/.5-1 lb)
1 large bundle broccoli (I used long stem in this pic, but it works better with regular broccoli)
1 to 2 tablespoons olive oil

Note: I used sweet potato and broccoli in this recipe, but we've made this with a variety of different veg and it works just as well.



1 Heat oven to 200° celsius (400° fahrenheit).

2 Start rice (presuming you're a better person than me and don't eat it pre-made from a bag).

3 Peel sweet potato and cut into small, bite-size pieces.

4 Cut broccoli into bite-sized florets (stems can be peeled and used as well).

5 Coat a casserole dish or baking tray with olive oil before adding the broccoli and sweet potatoes. Season with salt.

6 I usually use two separate dishes for this as I have two ovens. I've also steamed the broccoli in the past and sautéed the sweet potato in a pan. Do whatever you prefer, but it is extra nice when done in the oven.

7 Roast veg for 20 minutes and then stir and let cook for another 10-20 minutes (broccoli should be slightly charred and the sweet potato should be browning).

8 While your veg is cooking, toast the sesame seeds until lightly browned and let cool.

9 Combine all dressing ingredients in a blender and blend until smooth (the dressing should be slightly on the salty side to counter the sweet potato).

10 Assemble bowls with rice at the bottom, then veg and sauce. Serve with extra sauce on the side!

Miso Avo.jpg