These Miso Glazed Sweet Potatoes are inspired by the True Food Kitchen Ancient Grains bowl. These are easy to make, are sweet, salty, tangy and with a kick of heat. I paired these veggies with chili crisp eggplant and salmon.
Q: What's a good substitute for miso paste in the Miso Sesame Sweet Potatoes?
A: If you don't have miso paste, try using soy sauce or tahini. Both will provide a savory and slightly nutty flavor to complement the sweet potatoes.
Q: Can I prepare the sweet potatoes and eggplant in advance?
A: Absolutely! Both the sweet potatoes and eggplant can be cooked in advance. Store them in airtight containers in the refrigerator and reheat gently before assembling the dish.
Q: I don't have chili crisp sauce for the Scallion-Chili Crisp Eggplant. Any alternatives?
A: If you don't have chili crisp sauce, you can use a combination of crushed red pepper flakes and soy sauce for a spicy kick. Adjust the quantities based on your spice preference.
Q: Is there a way to make the dish less spicy?
A: To reduce spiciness, you can decrease the amount of chili crisp sauce, omit the red chilis, or remove the seeds from the chilis before using.
Q: Can I use frozen salmon for this recipe?
A: Yes, you can use frozen salmon. Make sure to thaw it in the refrigerator overnight or under cold running water before seasoning and cooking.
Q: What's a good side dish to serve with this meal?
A: A light side salad with a citrus vinaigrette or steamed vegetables would complement this dish well. Additionally, jasmine rice or basmati rice makes a perfect accompaniment.
Q: How do I store leftovers, and can I reheat them?
A: Store leftovers in airtight containers in the refrigerator. To reheat, gently warm in the microwave or on the stovetop, adding a bit of water or oil to maintain moisture.
Q: Can I use a different type of fish instead of salmon?
A: Certainly! You can substitute salmon with trout, tilapia, or another white fish of your choice. Adjust the cooking times based on the thickness of the fish.
Prepare the Salmon:
Rub each salmon fillet with salt, pepper, and sugar on both sides.Heat olive oil in a skillet over medium-high heat.Sear the salmon fillets for 3-4 minutes per side, or until they reach your preferred level of doneness.
Make the Miso Sesame Sweet Potatoes:
Boil or steam sweet potato cubes until tender.In a bowl, mix miso paste, sesame oil, soy sauce, honey, sesame seeds, salt, and pepper.Toss the cooked sweet potatoes in the miso sesame mixture until well coated.
Prepare the Scallion-Chili Crisp Eggplant: In a large skillet, heat vegetable oil over medium-high heat.Add eggplant rounds and cook until browned on both sides.In a bowl, mix chili crisp sauce, soy sauce, rice vinegar, chopped scallions, and minced garlic. Pour over the eggplant and toss to coat.
Assemble the Bowl: Place a serving of cooked white rice in each bowl.Top with miso sesame sweet potatoes and scallion-chili crisp eggplant.Arrange the salt, pepper, and sugar-rubbed salmon fillet on top.Garnish with sliced red chilis, cucumber, and chopped scallions.Serve immediately, and enjoy this delightful salmon bowl with miso sesame sweet potatoes and scallion-chili crisp eggplant!
Prepare the Salmon:
Rub each salmon fillet with salt, pepper, and sugar on both sides.Heat olive oil in a skillet over medium-high heat.Sear the salmon fillets for 3-4 minutes per side, or until they reach your preferred level of doneness.
Make the Miso Sesame Sweet Potatoes:
Boil or steam sweet potato cubes until tender.In a bowl, mix miso paste, sesame oil, soy sauce, honey, sesame seeds, salt, and pepper.Toss the cooked sweet potatoes in the miso sesame mixture until well coated.
Prepare the Scallion-Chili Crisp Eggplant: In a large skillet, heat vegetable oil over medium-high heat.Add eggplant rounds and cook until browned on both sides.In a bowl, mix chili crisp sauce, soy sauce, rice vinegar, chopped scallions, and minced garlic. Pour over the eggplant and toss to coat.
Assemble the Bowl: Place a serving of cooked white rice in each bowl.Top with miso sesame sweet potatoes and scallion-chili crisp eggplant.Arrange the salt, pepper, and sugar-rubbed salmon fillet on top.Garnish with sliced red chilis, cucumber, and chopped scallions.Serve immediately, and enjoy this delightful salmon bowl with miso sesame sweet potatoes and scallion-chili crisp eggplant!
Prepare the Salmon:
Rub each salmon fillet with salt, pepper, and sugar on both sides.Heat olive oil in a skillet over medium-high heat.Sear the salmon fillets for 3-4 minutes per side, or until they reach your preferred level of doneness.
Make the Miso Sesame Sweet Potatoes:
Boil or steam sweet potato cubes until tender.In a bowl, mix miso paste, sesame oil, soy sauce, honey, sesame seeds, salt, and pepper.Toss the cooked sweet potatoes in the miso sesame mixture until well coated.
Prepare the Scallion-Chili Crisp Eggplant: In a large skillet, heat vegetable oil over medium-high heat.Add eggplant rounds and cook until browned on both sides.In a bowl, mix chili crisp sauce, soy sauce, rice vinegar, chopped scallions, and minced garlic. Pour over the eggplant and toss to coat.
Assemble the Bowl: Place a serving of cooked white rice in each bowl.Top with miso sesame sweet potatoes and scallion-chili crisp eggplant.Arrange the salt, pepper, and sugar-rubbed salmon fillet on top.Garnish with sliced red chilis, cucumber, and chopped scallions.Serve immediately, and enjoy this delightful salmon bowl with miso sesame sweet potatoes and scallion-chili crisp eggplant!
