Miso Glazed Sweet Potato and Broccoli Soba Bowl

13 45 806
Ingredients Minutes Calories
Prep Cook Servings
10 min 35 min 4
Miso Glazed Sweet Potato and Broccoli Soba Bowl
Health Rating

Ingredients


1 head Broccoli, raw (large head)
454 gm Japanese noodles, soba, dry (gluten free)
2 tbsp Maple syrup (sub for honey or agave)
3 tbsp Miso paste
2 tbsp Rice vinegar
1 tbsp Tamari, gluten free, reduced sodium (or soy sauce)
1 large potato Sweet potato (peeled and cut into 1 inch cubes)
2 tbsp Olive oil
1 cup Vegetable stock/broth, gluten-free (or beef)
1 piece, 1-inch Ginger root (cut into match sticks)
1 bunch Green onion, scallion, ramp (thinly sliced diagonally)
2 tbsp Sesame seeds, black (or white, or mixed)
1 1/3 package Buckwheat soba noodles, gluten-free, dry

Instructions


1. Preheat oven to 400F.

2. Cut the broccoli into bite-sized florets and cut the stem into 1-inch chunks

3. In a large pot, cook the soba according to package directions. Drain, rinse well with cold water, set aside

4. In a small bowl, whisk together the miso, honey, rice vinegar, tamari and sesame oil

5. Place the sweet potatoes on a large, rimmed baking sheet, drizzle with 1 tablespoon of the olive oil, season with salt and pepper then roast for 20 minutes.

6. Add broccoli, drizzle with remaining 1 tablespoon of oil and about two-thirds of the miso sauce.

7. Toss, season with more salt and pepper, and roast until the broccoli edges are lightly charred and the sweet potato is tender, approx. 12 to 15 minutes longer, tossing once half way through.

8. Remove from oven and toss vegetables to coat

9. Meanwhile, in a small saucepan over medium-low heat, warm the broth and ginger.

10. In a large bowl, combine the soba with the warm broth and the remaining one-third of miso sauce.

11. Toss to combine and divide among 4 bowls

12. Top each bowl with one-forth of the vegetables, garnish with some green onions and sesame seeds, and enjoy!


Nutrition Facts

Per Portion

Calories 806
Calories from fat 114
Calories from saturated fat 19.9
Total Fat 12.7 g
Saturated Fat 2.2 g
Trans Fat 0.0 g
Polyunsaturated Fat 3.6 g
Monounsaturated Fat 8.9 g
Cholesterol 0
Sodium 2284 mg
Potassium 748 mg
Total Carbohydrate 142 g
Dietary Fiber 16.1 g
Sugars 9.6 g
Protein 31 g

Dietary servings

Per Portion


Grain 5.0
Meat Alternative 0.2
Vegetables 1.6

Energy sources


Pygal70%450.2212055770071247.6217140286375414%293.3813440660624180.954682481405515%339.29637591757205117.2614800336641870%14%15%CarbohydratesFatProtein
Main