- 1 medium sweet potato, cut into 1-inch pieces
- 1/2 cup red quinoa
- 1/2 cup buckwheat
- 1 bunch baby broccoli, blanched
- 1 shallot, sliced
- 1/8 cup pepitas, lightly toasted
- 1/8 cup peanuts, chopped and lightly toasted
- 4 tablespoons olive oil
- 1 poached or fried egg per person
- crushed red pepper flakes
- 4 tablespoons miso paste
- 4 tablespoons tahini
- 4 tablespoons honey
- 6 tablespoons water
- 2 tablespoons ginger, grated
- 2 cloves garlic, grated
Preheat the oven to 450º. Toss sweet potato chunks in 2 tablespoons of olive oil and lightly season with salt and pepper. Cook until tender, approximately 30 minutes.
Rinse the quinoa and the buckwheat under cold water. Place the grains in a large pot and cover with 2 cups of water. Bring to a boil then reduce to a simmer and cook, covered, for 10 to 12 minutes. Drain and set aside.
Heat the remaining 2 tablespoons of olive oil in a small skillet over medium heat. Once hot, add the sliced shallots and cook until browned and crispy, 5 to 10 minutes. Set aside.
Prepare the miso sesame sauce by whisking all sauce ingredients together in a small bowl. Combine the grains, sweet potato, broccoli, pepitas and peanuts, and toss with the dressing until combined. Separate into bowls and top each with an egg, the shallots and crushed red pepper flakes.
Looking for groceries for this recipe? Miya shops locally at Native Sun Jax!