• 2 medium sweet potatoes
  • 1 tbsp olive oil
  • 1 onion, diced
  • 1 clove of garlic, chopped
  • 1/2 red bell pepper, finely diced
  • 1 cup black rice
  • 2 and 1/2 cups water
  • Salt
  • 1 tbsp tomato paste
  • 4 tbsp white miso (shiro miso)
  • 1 tsp nutritional yeast
  • About 2 cups packed leafy greens (spinach, kale, etc)
  • Pepper
  • 2 tsp maple syrup
  • 1 tbsp almond butter
  • 1 tbsp rice vinegar (or lemon juice)
  • 1/8 tsp garlic powder
  • 1 tsp sesame oil (optional but adds flavor)



  • Preheat oven to 400°F.
  • Wash and brush the sweet potatoes, pat them dry with a kitchen towel. Prick each potato a few times with a knife and wrap each one loosely with foil.
  • Place on a baking sheet and bake for about 50 minutes, or until the sweet potatoes are soft.


  • Heat the olive oil in a large saucepan over medium heat.
  • Add the onions and garlic and cook for about 8 minutes, or until the onions are soft and translucent.
  • Add the red bell pepper and cook for another 5 minutes, stirring regularly to make sure the onions don’t burn or stick to the bottom of the saucepan.
  • Rinse the black rice and add it with the water, salt and tomato paste to the saucepan. Bring to a boil, lower the heat and let simmer 45-50 minutes, or until the rice is soft and almost no water remains.
  • Stir in the white miso and nutritional yeast.
  • Divide into 3 bowls and top with the baked sweet potatoes and greens. Drizzle the miso sauce on the sweet potatoes and serve hot.


Wash the leafy greens. Heat one tablespoon of olive oil in a large skillet, sautée the greens for about 5 minutes (I used spinach, it might take longer if using kale or chard). Season with salt and pepper.


Combine all the ingredients in a small bowl and add water, one tablespoon at a time, until you get the desired consistency.

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