From 0fb3b92b04e48c8e7f9bb2c005541342a5d7ee0c Mon Sep 17 00:00:00 2001 From: Szymon Szukalski Date: Mon, 25 Nov 2024 14:28:36 +1100 Subject: Latest export --- Recipes/Sweet Potato Broccoli & Barley Salad.html | 364 +++++++++++++--------- 1 file changed, 211 insertions(+), 153 deletions(-) (limited to 'Recipes/Sweet Potato Broccoli & Barley Salad.html') diff --git a/Recipes/Sweet Potato Broccoli & Barley Salad.html b/Recipes/Sweet Potato Broccoli & Barley Salad.html index fa3e3e8..9d4e560 100644 --- a/Recipes/Sweet Potato Broccoli & Barley Salad.html +++ b/Recipes/Sweet Potato Broccoli & Barley Salad.html @@ -1,180 +1,238 @@ - + - - - - - - -
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Sweet Potato Broccoli & Barley Salad

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+ Sweet Potato Broccoli & Barley Salad +

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- - - Servings: Serves 4 - - - Source: - - + + + Servings: Serves 4 + + + + Source: + +

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Ingredients

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1 cup barley

1 kg sweet potatoes

500 g broccoli

1 to 2 tablespoons olive oil

salt

black pepper

1 tsp white sesame seeds

1 tsp black sesame seeds

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Ingredients

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+ 1 cup barley +

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+ 1 kg sweet potatoes +

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+ 500 g broccoli +

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+ 1 to 2 tablespoons olive oil +

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salt

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black pepper

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+ 1 tsp white sesame seeds +

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+ 1 tsp black sesame seeds +

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Directions

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Heat oven to 400 degrees. Place rice or grain and cooking liquid in a rice cooker or on the stove. Cook according to package directions.

Peel sweet potatoes and cut into 1-inch cubes. Cut tops off broccoli and separate into bite-sized florets. If your broccoli stems feel especially woody, I like to peel them (with the same vegetable peeler), then cut them into 1/2- to 1-inch segments.

Coat one large or two smaller trays with a thin slick of olive oil. Layer sweet potatoes on tray(s) and sprinkle with salt and pepper. Roast for 20 minutes, until browning underneath. Flip and toss chunks around, then add broccoli to the tray(s), season again with salt and pepper, and roast for another 10 to 20 minutes, until broccoli is lightly charred at edges and sweet potato is fully bronzed and tender. Toss chunks around one more time if it looks like they’re cooking unevenly.

In a small skillet, toast black and white sesame seeds until fragrant. (You can do this in the oven if using an oven-proof skillet.) Let cool.

While vegetables roast, prepare sesame-miso dressing: Combine everything in a blender and run until smooth, scraping down sides once. Taste and adjust ingredients if needed, but try to resist adding more honey if it tastes salty, as that extra pop of saltiness is exactly what I think sweet potato needs.

Assemble bowls: Scoop some rice/grains into each, then pile on the roasted sweet potatoes and broccoli. Coat lightly with sesame-miso dressing and finish with toasted sesame seed duo. Serve with extra dressing on the side.

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Directions

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+ Heat oven to 400 degrees. Place rice or grain and cooking liquid + in a rice cooker or on the stove. Cook according to package + directions. +

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+ Peel sweet potatoes and cut into 1-inch cubes. Cut tops off + broccoli and separate into bite-sized florets. If your broccoli + stems feel especially woody, I like to peel them (with the same + vegetable peeler), then cut them into 1/2- to 1-inch segments. +

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+ Coat one large or two smaller trays with a thin slick of olive + oil. Layer sweet potatoes on tray(s) and sprinkle with salt and + pepper. Roast for 20 minutes, until browning underneath. Flip and + toss chunks around, then add broccoli to the tray(s), season again + with salt and pepper, and roast for another 10 to 20 minutes, + until broccoli is lightly charred at edges and sweet potato is + fully bronzed and tender. Toss chunks around one more time if it + looks like they’re cooking unevenly. +

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+ In a small skillet, toast black and white sesame seeds until + fragrant. (You can do this in the oven if using an oven-proof + skillet.) Let cool. +

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+ While vegetables roast, prepare sesame-miso dressing: Combine + everything in a blender and run until smooth, scraping down sides + once. Taste and adjust ingredients if needed, but try to resist + adding more honey if it tastes salty, as that extra pop of + saltiness is exactly what I think sweet potato needs. +

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+ Assemble bowls: Scoop some rice/grains into each, then pile on the + roasted sweet potatoes and broccoli. Coat lightly with sesame-miso + dressing and finish with toasted sesame seed duo. Serve with extra + dressing on the side. +

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