by Peachy Palate on May 13, 2013

Miso, Sweet Potatoes and short grain rice…I could live of all three if I had too; in fact I’d be relatively happy given the odd piece of fruit and unlimited nut butter! Smile

I’m back in sweet potato loving mood for sure. That sweet potato black bean salad with creamy avocado sauce is still pulling at my heart strings; or rather my tastebuds, calling for more. Low and behold this is my new and improved all time favourite way to cook sweet potatoes.

The base is miso and maple syrup, on this occasion subbed with some orange juice for a twist and 100% inspired by Ashley over at Edible Perspective – amazing simple delicious meal idea that I’ve had on repeat a few times over ever since digging in to this plateful last week.

I opted the wonder short grain red rice I had since making that wonderful pumpkin edamame rice dish. Slightly chewier than short grain brown basmati, a little nuttier but just as wonderful.

I coated the sweet potato rounds in the dressing before roasting. Charred around the edges, soft, melt in the mouth flesh, dressed with some reserved dressing and generous helping of black sesame seeds along with a little coriander.

Components of a happy meal for me include an orange veg., a wonderful grain and heaps of nutrient dense flavour along with a little sprinkling of crunch. The simple combinations really are sometimes the best. I ummed and ahhed more times that I can remember as I dug in to this beauty. Loved every minute of it! I’ve another variation on the menu tonight which if it’s every bit as delicious I’ll share very soon!

What are your key components of a “happy meal” ? i.e. one that you look ridiculously forward too!

Orange Miso Maple Sweet Potatoes & Red Rice (adapted from Edible Perspective)

Print this easy peasy recipe Print this easy peasy recipe

Servings – 1

Preparation Time – 5 minutes

Cooking Time – 40 minutes


Potatoes and Rice

  • 1/3 cup (60g) uncooked red rice
  • 1/2 small sweet potato sliced in to three to four rounds approx. 1/2 inch thick
  • 1/4 tsp rock or sea salt


  • 1 tbsp sweet brown rice miso
  • 2 tbsp fresh squeezed orange juice
  • 1/2 tbsp rice wine vinegar
  • 1 tsp melt coconut oil
  • 1 tsp Bragg’s aminos/gluten free soy sauce
  • 1/2 tbsp maple syrup
  • Pinch of ground ginger
  • Pinch of cayenne pepper

To Serve

  • 1 heaped tsp black sesame seeds
  • Coriander to serve


  1. Combine all glaze ingredients whisking until smooth; preheat oven to 180C (350F).
  2. Use 2/3 of the glaze to coat the sweet potato rounds and place on a non stick baking tray to roast for 30 –35 minutes – turning at least once during cooking time.
  3. Meanwhile cover rice with boiling water and cook for 35 –40 minutes. I don’t measure out the water, I simply add more if it needs it and drain off the excess once cooked.
  4. Season rice with salt.
  5. Serve sweet potatoes on the bed of rice, reserved glaze over the top, sprinkled with sesame seeds and garnished with coriander.

{ 10 comments… read them below or add one }

Nikki @ The Road to Less Cake May 13, 2013 at 1:43 pm

This looks gorgeous. I’m super into sweet potatoes (especially baked fries) at the moment. I’ve never tried red rice though – it looks pretty.


Peachy Palate May 13, 2013 at 3:45 pm

Ye it’s got a really nice texture. Kind of nutty and yet fluffy at the same time!


Alexia@NamasteYoga May 13, 2013 at 3:23 pm

so sweeeeet!! loooove it


Holly @ EatGreatBEGreat May 13, 2013 at 3:58 pm

This looks amazing! Love it!


Hannah @ CleanEatingVeggieGirl May 13, 2013 at 4:49 pm

Currently, my key component to a great dish is avocado! I cannot get enough!


Peachy Palate May 13, 2013 at 9:01 pm

I know I’m head over heels in love :)


Kalee May 14, 2013 at 3:30 am

This looks so pretty and delicious! I love sweet potatoes! My favorite happy meals involve fresh veggies usually. I love tomatoes and squash in the summer.


Peachy Palate May 14, 2013 at 8:18 am

Oh ye I can’t wait for tomatoes to start tasting amazing again!


Sloane Pitman May 14, 2013 at 4:45 am

Beautiful. Seriously. I don’t know how you do it!


Peachy Palate May 14, 2013 at 8:19 am

Awh thanks Sloane! I just LOVE cooking! :)


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