Sweet Potato Rice Bowl with Watercress

  We’ve been enjoying Thanksgiving leftovers morning, noon, and night in our house and I’m ready to start thinking about tempering that with some lighter meals. This rice bowl fits the bill: it’s healthy and flavorful, but still comfort food. Perfect for a chilly evening in. The watercress adds a nice sharp bite to the dish with its peppery finish, so be sure to include plenty in your topping.

A side note in case you find yourself in a round of food trivia: did you know that what we often refer to as yams in the United States are actually sweet potatoes? Yams and sweet potatoes aren’t even related! The beautiful sweet potatoes included in this week’s CSA box are members of the morning glory family, while yams (native to Africa and Asia) are in the lily family and can only be found in specialty Caribbean and west African markets. Hope that little tidbit gives you enough points to win a round of Trivial Pursuit!

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
1 tablespoon sake (optional)
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, sake, 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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