Miso Grain Bowl


  • 1 large or 2 medium sweet potatoes, washed and unpeeled, cut in 1-inch dice
  • 3 tbsp. yellow or white miso
  • 2 tbsp. soy sauce
  • 1 tbsp. rice vinegar
  • 2 tbsp. silan (date honey) or honey
  • 1 tbsp. extra virgin olive oil
  • 1 garlic clove, minced
  • 8 oz. mushrooms, sliced
  • 3 c. cooked farro or wheatberries
  • 4 c. chopped greens
  • Garnish with toasted sesame seeds, shredded nori, or chopped scallions

Preparation Instructions

  1. Preheat oven to 425℉. Line a baking sheet with parchment.
  2. Arrange sweet potato on baking sheet and roast at 425℉ for 20 minutes. 
  3. Meanwhile, in a large bowl whisk together miso, soy sauce, vinegar, honey, extra virgin olive oil, garlic, and ¼ cup water. Set aside.
  4. Remove pan from oven. Add mushrooms and pour half the sauce over top of potatoes and mushrooms. Toss well and place back in oven 425℉ for 10 minutes more, until veggies are caramelized and tender.
  5. When ready to serve, layer ¾ cup grains, greens, sweet potatoes and mushrooms in a bowl. Drizzle with remaining sauce and top with shredded nori, scallions and toasted sesame seeds.
Recipe by    Jamie Geller  of Kosher Network

Recipe by Jamie Geller of Kosher Network

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