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Photo of Veggie rice bowl by WW

Veggie rice bowl

11
Points® value
Total Time
35 min
Prep
10 min
Cook
25 min
Serves
4
Difficulty
Easy
The miso paste adds a unique burst of flavour in this Asian veg dish

Ingredients

Brown Rice, dry

240 g

Broccoli, raw

200 g, chopped

Sweet potato, raw

2 medium, peeled and cubed

Calorie controlled cooking spray

4 spray(s)

Sesame Seeds

2 teaspoon(s), mixed

Garlic

1 clove(s), finely chopped

Root Ginger

1 teaspoon(s), finely grated

Miso

2 teaspoon(s)

Agave Syrup

2 teaspoon(s), level

Olive Oil

2 teaspoon(s)

Tahini paste (sesame paste)

2 teaspoon(s)

Rice Wine Vinegar

4 teaspoon(s)

Instructions

  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.

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