Quinoa bowl with veggies and miso gravy

I made this recipe just before a huge history and literature exam. I had to be quick, because I still had notes to read through.DSC03731Luckily, the exam turned out to be great. I will have my results on Wednesday, I hope I get As.

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Anyway this bowl is great. It is perhaps something you would eat in autumn, but it was still amazing now.DSC03732

The gravy is quite salty so i do not recommend to salt the sweet potato a mushrooms.DSC03735

Angela inspired Quinoa bowl:


serves 2, cooking tme: 40 minutes

Ingredients:

For the sweet potato and quinoa
60 gram quinoa
1 big sweet potato, chopped into 1 cm wide pieces
olive oil

For the mushrooms:
4 big portobello mushrooms, chopped into 0,5 cm wide pieces
2 garlics
balsamic vinegar

For the miso mustard butter sauce:
4 tablesppons soy sauce
2 tablespoons miso
2 tablespoons dijon mustard
a pinch of smoked paprika
juice of a lime
60 gram butter or margarin
fresh cilantro
pepper, maybe salt

Instructions

  1. Cook the quinoa. Toss the potatoes in olive oil and bake them for 20-35 minutes at 190°C. After 15 minutes flip them so both sides will be equally brown.
  2. After thorougly washing the mushrooms, saute them over medium heat in olive oil. Add garlis, balsamic vinegar and a little water if needed. Saute for 10-15 minutes until it reduces in size.
  3. Prepare the sauce! In a smaller saucepan melt the butter or margarin and add the ingredients. Bring to boil and remove from heat. Whisk until smooth.
  4. Prepare the bowl!

 

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