Miso-Glazed Sweet Potato & Broccoli

2 sweet potatoes, peeled and cut into 1-inch pieces
1 large head broccoli, cut into florets
3 Tbs olive oil, divided
2 Tbs white miso
2 Tbs creamy almond butter
2 tsp honey
2 tsp rice vinegar
2 cups brown basmati rice, cooked

1) Preheat oven to 375F. Place sweet potatoes on a baking sheet coated with cooking spray and bake for 15 minutes. Add broccoli to baking sheet, drizzle with 1 Tbs olive oil, and return to oven for 15 minutes more.
2) In a bowl, stir together miso, almond butter, honey, vinegar and remaining 2 tablespoons of oil until smooth.
3) Serve vegetables over a bed of rice, topped with miso dressing.

Review: I realize my dressing was thicker than it was probably designed to be. However, I really like miso and almond butter, so I doubled the requested amounts. It was definitely worth it. This had a great savory flavor, that had the sweetness of the almonds and honey, but with a bit of a kick from the rice vinegar. It was well balanced with the roasted vegetables and basmati rice. I loved this dish!

Adapted from:
Women's Health Magazine March 2015