Sweet Potato and Bok Choy with Miso Dressing

 

Ingredients:

• 1 ½ pounds assorted sweet potatoes, peeled and cut into 1-inch chunks
• 6 heads baby bok choy, halved lengthwise
• ¼ cup minced fresh ginger
• 2 tablespoons red or brown miso paste
• 2 tablespoons lime juice
• 2 tablespoons cider vinegar
• 2 teaspoons maple syrup
• 2 cloves garlic, minced
• 6 tablespoons canola oil
• Cooked red or white quinoa
• Sesame seeds, optional

Directions:

Step 1:  Place a steamer basket in a large skillet or pot. Add water to just below the basket. Bring to boiling; reduce heat. Add sweet potatoes to basket; cover. Steam 10 minutes. Add bok choy; cover. Steam 5 minutes more or until tender.

Step 2:  Meanwhile, for Miso Dressing, in a small bowl whisk together the ginger, miso, lime juice, cider vinegar, maple syrup, and garlic. Gradually whisk in canola oil until combined.

Step 3:  Serve veggies over quinoa; drizzle with Miso Dressing. Garnish with sesame seeds, if desired.