Okinawan-Style Sweet Potato & Miso Bowl

Ingredients

• 600 g sweet potato, in wedges
• 200 g brown rice
• 200 g pak choi or spring greens
• 1 tbsp miso paste, 1 tsp honey or mirin
• 1 tbsp rice vinegar, 1 tsp sesame oil
• 15 g ginger, grated
• 1 tbsp sesame seeds

Instructions

1. 1Cook the brown rice according to the packet.
2. 2Steam or boil the sweet potato wedges for 12–15 minutes, until tender.
3. 3Whisk miso, honey, vinegar, sesame oil and ginger with 1 tbsp water.
4. 4Wilt the greens in a hot pan with a splash of water, 2 minutes.
5. 5Build the bowls with rice, sweet potato and greens, spoon over the glaze and add sesame seeds.

Simple swaps

• Purple sweet potato if you can find it.
• Spinach or kale instead of pak choi.

Why it fits your focus

Sweet potato and wholegrain rice provide carbohydrate and fibre, the greens add plant variety and miso is a traditional fermented food in Okinawan cooking.

General food and nutrition information — not medical advice. Always check the ingredients if you have allergies.