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(Recipe courtesy of Heather, Kailyard Kitchen)

Sweet Potato Rice Bowl with Watercress

  • 1 large sweet potato, cut into bite sized pieces
  • 1 small shallot, sliced
  • 1 clove of garlic, chopped
  • 1 inch piece ginger, peeled and chopped
  • 1 tablespoon white miso
  • 1 tablespoon rice vinegar
  • 1 teaspoon mirin
  • 2 tablespoons sesame oil, divided
  • 1 tablespoon toasted sesame seeds
  • 2 soft boiled eggs
  • Handful of watercress
  • 2 cups cooked rice
  1. Preheat oven to 400°. Toss sweet potato pieces and shallot with 1 tablespoon sesame oil. Place on baking sheet and roast until the sweet potato is fork tender, 12-20 minutes.
  2. Meanwhile in a blender or mortar and pestle, combine garlic, ginger, miso, rice vinegar, mirin, and remaining sesame oil. Blend until smooth and set aside.
  3. Place rice in the bottom of two bowls, top with sweet potatoes, soft boiled egg, and watercress. Drizzle sauce over everything and sprinkle with sesame seeds.

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