Tuesday, April 15, 2014

Roasted Sweet Potato and Broccoli Rice Bowl with Fresh Spinach

 OVEN ROASTING VEGETABLES is efficient and delicious and one of my favorite ways to cook them. I love vegetables, every one. I love how they look so beautiful and healthful in produce displays. To me, working with fresh vegetables is the most pleasant and pleasurable part of cooking.

I place a cutting board beside my sink. My sharp knives are close at hand. Above the sink, a window looks into my backyard. I love staring out that window while I work, whether it is rainy or snowy or foggy and overcast. Now, I am watching the greening of grass and trees and the blossoming of flowers.  The birds are back, singing and frolicking.  In my quiet kitchen, I wash, peel, slice and dice vegetables into beautiful shapes. It is so relaxing and calming. This window faces west so I watch the sunset as I prepare our evening meal.

Roasted Sweet Potatoes

Roasted Broccoli

Tiny Heirloom Tomatoes

Roasted Sweet Potato and Broccoli Rice Bowl with Fresh Spinach
2 cups cooked brown rice
2 sweet potatoes
1 bunch broccoli
1 - 2 Tbsp. olive oil
Sea salt and freshly ground black pepper to taste
1 bunch spinach
Garnishes and Dressing

Preheat oven to 375 degrees.

Peel sweet potatoes and cut into bite-sized pieces. Place into a mixing bowl, drizzle with olive oil, sprinkle with salt and pepper, and toss together very well. Spread onto a large rimmed baking pan and place into preheated oven. Roast for 15 minutes.

Wash and cut the broccoli into pieces. Place into the same bowl used for the sweet potatoes, drizzle with more olive oil, salt and pepper, and toss together.

Remove the sweet potatoes from the oven; they should be golden brown on the bottom. Turn them over and push to one side of the pan. On the other side, spread the broccoli pieces. Return the pan to the oven and roast for 10 - 20 minutes. The broccoli should be browned at the edges and the sweet potatoes should be bronzed and tender.

Cut off the large stems from the bunched spinach. Wash very thoroughly to remove any grit. Tear into bite-sized pieces and dry in a lettuce spinner or with a clean kitchen towel.

Place rice into individual serving bowl and arrange the roasted sweet potato and roasted broccoli and spinach as desired.

Top with dressing of choice and also any garnishes desired.

This Miso Tahini Sauce is delicious and so is this Fresh Ginger Dressing.

Suggested garnishes include chopped nuts, toasted sesame seeds, raisins or dried cranberries, tomatoes, radish slices. As you can see, I even added a dollop of guacamole.


  1. I love roast veggies! Never tried them in a rice bowl like this, though. I should -- I particularly like the spinach. Very nice -- thanks.

    1. John, are roasted vegetables so great? I love combining some cooked and some raw vegetables together in my rice bowls. Thank you for your comment.

  2. OK, so we have been eating like this more and more. I love the idea of the roasted vegetables AS dinner, not just with dinner.

    1. Melynda, adding brown rice along with the vegetables as well as a flavorful and healthful sauce makes it feel more like a meal. Thank you for your comment.