Miso-cajun grilled sweet potato bowl recipe

Ingredients

• 1 cup quinoa, rinsed well
• 1½ cups vegetable broth
• 1 garlic clove, crushed
• ¼ teaspoon sea salt
• 2 cups cooked black beans

• 1 pound sweet potatoes, peeled and cut into 1-inch thick wedges
• ¼ cup vegetable broth
• 2 tablespoons white miso
• 1 tablespoon olive oil
• 2 teaspoons paprika
• 1 teaspoon fresh or dried thyme
• 1 teaspoon natural sugar
• ½ teaspoon black pepper
• ½ teaspoon sea salt
• 2 garlic cloves, coarsely chopped

• 1 pound broccoli, cut into medium florets
• 1 teaspoon olive oil
• Sea salt and black pepper

Quinoa
1. Heat the quinoa, broth, garlic, and salt in a medium saucepan. Cover, bring to boil over high heat, reduce to medium-low heat and cook, covered, for 15 minutes. Remove from heat, and set aside for 10 minutes. Fluff in the beans and keep warm.
Sweet Potatoes
2. Steam the potato wedges in a large pot using a steamer basket. Steam until almost tender, about 7 minutes. Preheat a grill pan over medium heat. Blend the broth, miso, oil, paprika, thyme, sugar, black pepper, salt, and garlic in a small blender. Transfer the marinade to a large bowl and coat the par-cooked sweet potatoes well, rubbing in the marinade. Grill the wedges, covered, until tender, about 2 minutes per side.
Vegetables
3. Preheat the oven to 425°F. Steam the broccoli florets in the same steamer setup until almost tender, about 4 minutes. Transfer the broccoli to a baking sheet and toss with the oil and salt and black pepper. Bake until tender and crisp on the edges, about 10 minutes.
Sauce
4. Transfer the remaining marinade back to the small blender. Add the bell pepper, broth, and vinegar and season with salt and black pepper. Blend until very smooth.
Assembly
5. To serve, spoon the quinoa and beans in wide bowls topped with wedges of sweet potato and roasted broccoli. Serve with the sauce.