Miso sweet potato and broccoli bowl (with miso-sesame dressing) from Smitten Kitchen by Deb Perelman

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Notes about this recipe

  • rebecca_qjfvam on May 16, 2026

    The dressing is addictive and easy to throw together. This is one of the recipes I come back to most often. - I don’t think the dressing needs as much honey as suggested for with sweet potatoes and often cut the quantity down. I’ve also subbed w/maple syrup when out of honey- just as tasty. - toasted sesame oils can be quite strong. I start with half the listed amount and taste before deciding to add more or not. - I’ve added more ginger and/or garlic than listed on plenty of occasions and feel the dressing can hold up to it no problem.

  • allisonsemele on January 24, 2023

    I've been making this dressing a lot--it's good as dip or a sauce or a dressing. Rice + roasted veg + chili-garlic sauce and this dressing makes for a pretty satisfying worknight meal. I made this version to use up a sweet potato, and added some other veg along with the broccoli at the end.

  • meginyeg on September 16, 2021

    This was decent. Fairly quick. We will probably make again.

  • sandiegoveg on May 22, 2021

    Substituted water for half the rice vinegar and reduced the ginger to a teaspoon to make more kid-friendly.

  • FJT on December 12, 2020

    I really liked this; my husband wasn't as keen but he really isn't a fan of sweet potatoes. The sauce could work well with a number of other things.

  • Lepa on April 14, 2020

    This is a great pantry meal (or sturdy, easy to find vegetable meal in times of quarantine). My family loved this. One son ate mostly broccoli and the other ate mostly sweet potatoes but both liked the dressing paired with their veg of choice and the quinoa. I thought this was delicious and want to eat it again tomorrow.

  • Wlow on December 16, 2018

    Third attempt with kids. I liked the sauce but found too vinegary in the end, as others have commented. Younger son liked at first but only wanted one portion, older son wouldn’t try the sauce, ate the veg (sweet potato, broccoli, cauliflower) with soy sauce instead. Maybe would like sauce better as a salad dressing, which Deb Perelman first used it for: “I have my own miso-sesame dressing (used on the Sugar Snap Slaw in the book)...”

  • Yildiz100 on December 07, 2017

    Pretty tasty but the sauce was a bit too light, tangy, and sweet for my taste. It reminded me a lot of the dressing you would get on a Asian chicken salad at a place like Panera. I like a grain bowl to have a more substantial sauce, and the high acidity made it taste like it was meant to dress cold food. I had to add an extra TBS of tahini and that definitely balanced the sweetness but it still seemed a bit too acidic and salad-dressingish to me. I would make again but experiment with sauce proportions.

  • luluf on November 08, 2017

    Absolutely delicious. I will do it with different veg and try substituting peanut butter for tahini for some variety. So easy!

  • Smokeydoke on November 07, 2017

    Just thought it was ok. The dressing is thick. I didn't roast the broccoli, blanched then pan-fried.

  • clcorbi on October 19, 2017

    YUM. 5 stars. This grain bowl was so delicious and surprisingly fast to throw together, which was a pleasant surprise on a weeknight. I used PB instead of tahini in the dressing, which we both liked. Other than that, we followed the recipe as written. I'd love to try this with a heartier grain like farro or barley, but even with quinoa, these bowls are so lovely and filling. The vegetables kept perfectly and it all still tasted delicious as a cold lunch today. We will definitely be repeating.

  • eliza on August 11, 2017

    After reading the comments on the site, I made the sauce only to go on some other vegetables from my garden. It was fine, but would probably be a better match with the sweet potatoes, so I will try it with those next. The sauce has a sour note so probably benefits from a sweet/starchy vegetable and I would hold back on the vinegar a bit in future to compensate. Went well with salmon and grains.

  • louie734 on July 17, 2017

    We became obsessed with this recipe this past winter. Wild rice is great, easy in the rice cooker (mixed 50/50 with brown rice or another grain like farro). All sorts of veggies work, I particularly like the sweetness of sweet potato or winter squash in combination with broccoli or kale (added at the last 5-10 minutes of roasting, it gets addictively crispy-chewy-wilted). A can of chickpeas sprinkled at the edges of the baking pan near the end makes the bowl heartier. Avoid toasting the sesame seeds by sprinkling them on the veggies near the end of roasting. Really though, this is all about the dressing ... so, so good.

  • nyb34 on November 13, 2016

    One of my favorite recipes. The sauce is the best, put in whatever veggies you have on hand, even better if it's over a bowl of sushi rice.

  • alisonkc on January 21, 2014

    Super delicious. This is a great lunch! When I pull the veggies out of the oven to cool, I throw some chickpeas in with them.

  • Queezle_Sister on October 28, 2013

    Amazingly delicious. The miso-tahini sauce is king here, and was the perfect complement to sweet potatoes and broccoli. Substituted quinoa for the rice for a bit more protein.

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