Miso Roast Veggies Bowl with Black Rice, Sweet Potato and Broccoli

Black Forbidden Rice Bowl with Roast Broccoli and Purple sweet potatoes and Miso Dressing bento box lunch

This roast veggie bowl packs right up and keeps for days

Inspired by a recipe on the ever reliable goop.com, we gave this one a few little tweaks.

We used black, or "Forbidden" rice for a super vegetarian protein, and substituted purple sweet potatoes for more commonly found yellow or garnet ones. We roasted the veggies to perfection, crispy on the outside, and soft on the inside, and topped it with a miso tahini dressing. It's all super easy to prepare and you can pack it up in advance and it will keep for days.

And you can prepare this for lunch or dinner—simply use your Portion Perfect bento containers to determine your perfect portions for weight loss or maintenance, and you can't go wrong.

See what you think!


Serves 2

  • 1 cup dried black rice, rinsed and cooked
  • 1 sweet potato
  • 1 large crown of broccoli
  • 2 tablespoons olive oil
  • Salt and pepper
  • 2 teaspoons toasted sesame seeds


  • 1 teaspoon freshly grated or minced ginger
  • 1 garlic clove, minced
  • 1 tablespoons white miso
  • 2 tablespoons tahini
  • 1 tablespoon honey
  • 1/4 cup rice vinegar
  • 2 tablespoons sesame oil
  • 2 tablespoons olive oil

How To

  1. Preheat oven to 400ºF.
  2. Cook rice according to package directions.
  3. Peel sweet potatoes and cut into 1-inch cubes. Cut tops off broccoli and separate into bite-sized florets.
  4. Toss sweet potatoes and broccoli florets with olive oil, salt and pepper.
  5. Layer sweet potatoes on one half of a baking tray lined with parchment paper and roast for 20 minutes. Turn sweet potatoes, add broccoli, season again if necessary, and roast for another 20 minutes.
  6. In a small pan over medium-low heat, stir sesame seeds until fragrant, about 5 minutes, then remove from pan and set aside to cool.
  7. To prepare dressing, whisk ingredients together in a small bowl. Adjust seasoning, if necessary.

Scoop an amount of rice that fits into your large bento box container, and add  sweet potatoes and broccoli. Pour dressing over rice and veggies and garnish with toasted sesame seeds. Store it all ready to go in one of your XL bento box lunch containers.

Black Forbidden Rice Bowl with Roast Broccoli and Purple sweet potatoes and Miso Dressing bento box lunch

Anna Dietze
Anna Dietze


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