Introduction
If you’re seeking a wholesome, nutrient-rich, and vibrant dish, this Roasted Beet and Sweet Potato Bowl with Avocado, Edamame, and Miso Ginger Dressing is exactly what you need. It’s a visually stunning and delicious meal, packed with flavors and nutrition. The earthy, roasted beets and sweet potatoes bring a subtle sweetness, while the creamy avocado and nutty edamame add healthy fats and protein to the bowl. Paired with a bed of hearty brown rice and topped with a savory miso ginger dressing, this dish will satisfy your taste buds and fuel your body with energy. It’s a vegan-friendly, gluten-free meal that’s perfect for meal prep or a healthy dinner option.
Ingredients
Bowl Ingredients:
- 2 medium beets, peeled and diced
- 2 medium sweet potatoes, peeled and diced
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 cup frozen or fresh edamame, shelled
- 1 ripe avocado, sliced
- 2 cups cooked brown rice
- 2 tablespoons sesame seeds (optional)
- Fresh cilantro or parsley, chopped (for garnish)
Miso Ginger Dressing:
- 2 tablespoons white miso paste
- 1 tablespoon freshly grated ginger
- 1 clove garlic, minced
- 2 tablespoons rice vinegar
- 1 tablespoon soy sauce or tamari (for gluten-free)
- 2 teaspoons maple syrup or honey
- 3 tablespoons sesame oil
- 1 tablespoon water (to thin, if needed)
- 1 teaspoon lime juice (optional, for a zesty touch)
Preparation
Step 1: Roast the Vegetables
- Preheat your oven to 400°F (200°C).
- Place the diced beets and sweet potatoes on a baking sheet lined with parchment paper. Drizzle with olive oil, and sprinkle with salt and pepper. Toss to coat evenly.
- Roast in the preheated oven for 25-30 minutes or until tender and slightly caramelized, stirring halfway through the roasting time to ensure even cooking.
Step 2: Prepare the Brown Rice
- While the vegetables are roasting, cook the brown rice according to package instructions. Usually, it requires about 2 cups of water for every 1 cup of rice. Bring to a boil, reduce the heat to a simmer, cover, and cook for about 40 minutes or until the rice is tender.
- Once cooked, fluff the rice with a fork and set it aside.
Step 3: Prepare the Edamame
- In a small pot, bring water to a boil. Add the shelled edamame and cook for about 5 minutes or until tender.
- Drain the edamame and rinse with cold water to stop the cooking process. Set aside.
Step 4: Make the Miso Ginger Dressing
- In a small bowl, whisk together the miso paste, grated ginger, minced garlic, rice vinegar, soy sauce, maple syrup, sesame oil, and lime juice.
- If the dressing is too thick, add a splash of water to thin it to your desired consistency.
- Taste and adjust seasoning if needed, adding more lime juice for acidity or maple syrup for sweetness.
Step 5: Assemble the Bowl
- In large serving bowls, place a base of cooked brown rice.
- Add the roasted beets and sweet potatoes, edamame, and sliced avocado on top.
- Drizzle generously with the miso ginger dressing.
- Sprinkle with sesame seeds and fresh herbs (cilantro or parsley).
- Serve immediately or store in the refrigerator for a fresh, ready-to-eat meal.
Cooking Notes
- Roasting Tips: Make sure to cut the beets and sweet potatoes evenly to ensure consistent cooking. If you like extra caramelization, you can turn on the broiler for the last 2-3 minutes of roasting.
- Miso Paste: White miso is milder and sweeter, making it ideal for dressings. Feel free to use red or yellow miso if you prefer a stronger, saltier flavor.
- Rice Substitute: Quinoa, farro, or cauliflower rice can be used instead of brown rice for variety.
- Make-Ahead Option: Roast the vegetables and make the rice ahead of time. Keep the components in separate containers and assemble them just before serving for freshness.
Serving Suggestions
Serve this dish warm or at room temperature. For a bit of crunch, you can add roasted chickpeas or nuts like cashews or almonds. Pair it with a cup of green tea or a light sparkling water infused with citrus for a refreshing meal.
Tips
- Meal Prep Friendly: Prepare all the ingredients in bulk and store them in separate containers. You can have a healthy, balanced meal ready in minutes.
- Customize Your Bowl: Feel free to add other roasted vegetables like carrots, bell peppers, or zucchini. Grilled tofu or tempeh can add extra protein.
- Dressing Storage: The miso ginger dressing will keep for up to a week in the fridge in a sealed container, making it a great addition to any salad or veggie bowl.
- Freshness: If storing leftovers, keep the avocado separate and add it fresh when serving to prevent browning.
Prep Time: 15 minutes
Cooking Time: 45 minutes
Total Time: 60 minutes
Nutritional Information (per serving):
- Calories: 430
- Protein: 10g
- Carbohydrates: 60g
- Fat: 20g
- Fiber: 12g
- Sodium: 540mg
Conclusion
This Roasted Beet and Sweet Potato Bowl with Avocado, Edamame, and Miso Ginger Dressing is a delightful fusion of textures and flavors, blending the sweetness of roasted root vegetables with the creaminess of avocado and the umami richness of miso. It’s a simple yet sophisticated dish that’s perfect for busy weeknights or weekend meal prepping. The addition of edamame adds a great source of plant-based protein, making this bowl filling and nutritious. Give it a try and enjoy a meal that’s not only good for you but also incredibly satisfying!
Print
Roasted Beet and Sweet Potato Bowl with Avocado, Edamame, and Miso Ginger Dressing
- Total Time: 60 minutes
Ingredients
Scale
Bowl Ingredients:
- 2 medium beets, peeled and diced
- 2 medium sweet potatoes, peeled and diced
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 cup frozen or fresh edamame, shelled
- 1 ripe avocado, sliced
- 2 cups cooked brown rice
- 2 tablespoons sesame seeds (optional)
- Fresh cilantro or parsley, chopped (for garnish)
Miso Ginger Dressing:
- 2 tablespoons white miso paste
- 1 tablespoon freshly grated ginger
- 1 clove garlic, minced
- 2 tablespoons rice vinegar
- 1 tablespoon soy sauce or tamari (for gluten-free)
- 2 teaspoons maple syrup or honey
- 3 tablespoons sesame oil
- 1 tablespoon water (to thin, if needed)
- 1 teaspoon lime juice (optional, for a zesty touch)
Instructions
Step 1: Roast the Vegetables
- Preheat your oven to 400°F (200°C).
- Place the diced beets and sweet potatoes on a baking sheet lined with parchment paper. Drizzle with olive oil, and sprinkle with salt and pepper. Toss to coat evenly.
- Roast in the preheated oven for 25-30 minutes or until tender and slightly caramelized, stirring halfway through the roasting time to ensure even cooking.
Step 2: Prepare the Brown Rice
- While the vegetables are roasting, cook the brown rice according to package instructions. Usually, it requires about 2 cups of water for every 1 cup of rice. Bring to a boil, reduce the heat to a simmer, cover, and cook for about 40 minutes or until the rice is tender.
- Once cooked, fluff the rice with a fork and set it aside.
Step 3: Prepare the Edamame
- In a small pot, bring water to a boil. Add the shelled edamame and cook for about 5 minutes or until tender.
- Drain the edamame and rinse with cold water to stop the cooking process. Set aside.
Step 4: Make the Miso Ginger Dressing
- In a small bowl, whisk together the miso paste, grated ginger, minced garlic, rice vinegar, soy sauce, maple syrup, sesame oil, and lime juice.
- If the dressing is too thick, add a splash of water to thin it to your desired consistency.
- Taste and adjust seasoning if needed, adding more lime juice for acidity or maple syrup for sweetness.
Step 5: Assemble the Bowl
- In large serving bowls, place a base of cooked brown rice.
- Add the roasted beets and sweet potatoes, edamame, and sliced avocado on top.
- Drizzle generously with the miso ginger dressing.
- Sprinkle with sesame seeds and fresh herbs (cilantro or parsley).
- Serve immediately or store in the refrigerator for a fresh, ready-to-eat meal.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
Nutrition
- Calories: 430
- Sodium: 540mg
- Protein: 10g