Miso sweet potato and edamame bowl

Method

1. Heat the oven to 200°C (180°C fan) and line a roasting tray with baking paper. Scrub the sweet potatoes and cut them into 2 cm cubes, skins on.
2. In a large bowl, stir the miso paste, maple syrup and sesame oil together until smooth. Add the sweet potato and toss until every piece is coated.
3. Spread the sweet potato on the tray in a single layer and roast for 25 minutes, turning halfway, until soft when pressed and dark and sticky at the edges.
4. While it roasts, rinse the rice in a sieve and put it in a small pan with 300 ml of water. Bring to the boil, cover, turn the heat low and cook for 9 minutes.
5. Scatter the edamame over the rice, quickly put the lid back on and cook for 3 minutes more. Then leave it off the heat, lid on, for 5 minutes.
6. Slice the radishes thinly and toss them with the rice vinegar and a pinch of salt. Slice the spring onions thinly too.
7. Fluff the rice and edamame with a fork and share between two bowls. Add the sweet potato, radishes and spring onions and finish with the sesame seeds.

Tip Line the tray properly, as the miso glaze catches and sticks. If you cannot find edamame, frozen peas cooked in the same way will do.

Photo made with AI.

From Nosha · nosha.app