Photo of Veggie rice bowl by WW

Veggie rice bowl

2 - 11
PersonalPoints™ per serving
Total Time
35 min
10 min
25 min
The miso paste adds a unique burst of flavour in this Asian veg dish


Brown Rice, dry

240 g

Broccoli, raw

200 g, chopped

Sweet potato(es), raw

2 medium, peeled and cubed

Calorie controlled cooking spray

4 spray(s)

Sesame Seeds

2 teaspoons, mixed


1 clove(s), finely chopped

Root Ginger

1 teaspoons, finely grated


2 teaspoons

Agave Syrup

2 teaspoons, level

Olive Oil

2 teaspoons

Tahini paste (Sesame paste)

2 teaspoons

Rice Wine Vinegar

4 teaspoons


  1. Cook the rice according to pack instructions, adding the broccoli 5 minutes before the end. Drain and tip into a mixing bowl.
  2. Meanwhile, heat the oven to 200°C, fan 180°C, gas mark 6. Put the sweet potato into a small roasting tray and mist with cooking spray. Roast for about 20 minutes or until tender. Mix into the rice and broccoli and season lightly.
  3. To make the dressing, mix together the garlic, ginger, miso paste, agave syrup, olive oil, tahini and rice wine vinegar with 1 tsp water.
  4. Divide the rice between 4 bowls drizzle with the dressing, scatter the sesame seeds over and serve.