Thursday, December 25, 2008

Steamed Sweet Potatoes and Broccoli with Miso-Almond Sauce

Served over brown rice, this is one of my favorite quick and light comfort meals. This recipe is highly flexible -- you can adapt to whatever vegetables or grains you have on hand. Try adding a dash of apple juice to the miso-almond sauce for a flavor kick. And if you don't have almond butter lying around or are allergic to tree nuts, peanut butter will probably work in a pinch.

Serves: 2 (easily multiplied)
Total Time: 10-15 minutes

2 sweet potatoes (American yams), cut into bite-sized chunks
1 bunch broccoli
2 T miso
2 T almond butter
Handful of your favorite nuts (walnuts, toasted almonds, and cashews all work well)(optional)
~ 1C boiling water, to taste
Salt to taste

1. Separate broccoli stem from crown. Cut crown into florets. Peel stem and cut into ~1/2" chunks.
2. In a steamer basket, steam sweet potatoes and broccoli stems. After about 3 minutes of steaming, add broccoli florets and steam until bright green and just tender. If you don't have a steamer basket, steam in a covered skillet or saucepan with a small amount of water.
3. While the veggies are steaming, combine miso and almond butter in a small bowl. Slowly add boiling water and whisk until sauce is smooth and of your desired thickness. Adjust salt if needed.
4. Arrange sweet potatoes and broccoli in a bowl (perhaps over rice or grains). Drizzle sauce over veggies, sprinkle with nuts, and serve.

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