Red Pepper Miso Buddha Bowls

Ingredients

FOR THE SWEET POTATOES

1 large unpeeled sweet potato, cut into

1-inch cubes

2 tablespoons extra-virgin olive oil

1 teaspoon kosher salt

½ teaspoon freshly ground black pepper

FOR THE RED PEPPER MISO

DRIZZLE

½ cup roughly chopped jarred roasted red pepper (about 1 pepper)

¼ cup coconut aminos

2 tablespoons no-sugar-added sriracha

(I use Yellowbird brand)

2 tablespoons rice vinegar

1½ tablespoons gluten-free white miso (see page 9)

1 garlic clove, peeled

FOR THE CUCUMBERS

2 cups medium-diced Persian (mini)

cucumbers (about 4 cucumbers)

2 tablespoons rice vinegar

1 tablespoon extra-virgin olive oil

1 teaspoon black sesame seeds

¼ teaspoon kosher salt

FOR THE MUSHROOMS AND KALE

3 tablespoons extra-virgin olive oil, divided

4 cups sliced baby bella mushrooms

¾ teaspoon kosher salt, divided 8 cups deribbed and roughly chopped lacinato kale (about 2 bunches)

2 tablespoons freshly squeezed lemon juice (about 1 lemon)

FOR SERVING

2 cups cooked grain (I use quinoa, brown rice, or farro)

1 large avocado, thinly sliced

Directions

ROAST THE SWEET POTATOES: Preheat the oven to 375°F. Line a large sheet pan with parchment paper.

PLACE the sweet potatoes on the prepared sheet pan. Drizzle with the oil, sprinkle with the salt and black pepper, and toss to coat. Parbake for 15 minutes.

MEANWHILE, MAKE THE RED PEPPER MISO DRIZZLE: In a blender or using an immersion blender in a wide-mouth jar, combine the drizzle ingredients and blend until smooth. Set aside.

WHEN the sweet potato cook time is complete, remove the pan from the oven and drizzle the sweet potatoes with ½ cup of the red pepper miso drizzle. Toss until the sweet potatoes are well coated. Return the pan to the oven and roast until they are tender and golden on the edges, 10 to 15 minutes.

PREPARE THE CUCUMBERS: In a medium bowl, combine all the cucumber ingredients. Toss to combine and set aside.

COOK THE MUSHROOMS AND KALE: In a large skillet, heat 2 tablespoons of the oil over medium heat. Add the mushrooms and ½ teaspoon of the salt. Cook, undisturbed, until golden on one side, 2 to 3 minutes. Flip and continue to cook until the mushrooms are tender and golden on all the edges, 3 to 4 more minutes. Transfer to a bowl and set aside.

IN the same skillet, combine the remaining 1 tablespoon oil, the kale, and the remaining ¼ teaspoon salt. Cook, tossing, until the kale has just wilted, 2 to 3 minutes. Add the lemon juice, toss, and remove from the heat.

TO SERVE: Divide the cooked grain among four bowls. Top with the mushrooms, kale, and cucumbers. Add the sweet potatoes and drizzle with a bit more of the red pepper miso drizzle. Top with sliced avocado.