Ingredients
Ingredients for Miso-Glazed Sweet Potatoes:
- 1 medium sweet potato, peeled and cubed
- 1 tablespoon shiro miso paste
- 1 tablespoon soy sauce
- 1 teaspoon lemon juice
- 1 garlic clove, minced
- 1/2 teaspoon sesame seeds
- 1 teaspoon maple syrup
- 1/4 teaspoon ground ginger
- 1/2 teaspoon sriracha
- 1-2 tablespoons of water
Bowl Ingredients:
- 2 pieces of salmon (4 ounces each)
- 1/2 cup uncooked or 1 cup cooked quinoa or superfood grains
- Assorted green vegetables (broccoli, snap peas, asparagus, greens)
- 8 ounces shiitake mushrooms, sliced (any mushrooms work)
- 1/2 avocado, sliced
- 2 tablespoons vegan basil pesto (without cheese)
- Lemon wedge
- Sesame oil
- Small handful of microgreens (optional)
Instructions:
1. Preheat the oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper and spread the cubed sweet potatoes in an even layer. Bake for 15 minutes, stirring once.
2. In a sauté pan, combine the remaining sweet potato ingredients: miso paste, soy sauce, lemon juice, minced garlic, sesame seeds, maple syrup, ground ginger, sriracha, and water. Bring to a simmer and let it thicken. Remove from heat and set aside.
3. Season the salmon with a bit of sesame oil, salt, and pepper. Place it on a piece of foil.
4. After the sweet potatoes have cooked for 15 minutes, add the salmon and mushrooms to the baking sheet. Flip the sweet potatoes and continue cooking for another 12 minutes or until the salmon reaches your desired doneness.
5. While the ingredients are cooking, prepare your grains according to package instructions.
6. Sauté the green vegetables in a little olive oil and squeeze some lemon juice over them.
7. Once everything is cooked, add the glazed sweet potatoes to the pan and toss to coat.
8. Plate the dish by starting with grains at the bottom, then adding salmon, mushrooms, sweet potatoes, and green vegetables. Garnish with sliced avocado, a spoonful of vegan basil pesto, and optional microgreens.
Enjoy your delicious and nutritious ancient grain bowl with salmon!