Veggie rice bowl
11
Points®
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
Sweet potato, raw
2 medium
Calorie controlled cooking spray
4 spray(s)
Sesame Seeds
2 teaspoon(s)
Garlic
1 clove(s)
Root Ginger
1 teaspoon(s)
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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