Miso Sweet Potato Power Bowl | Vegan Recipe

The pressure builds and you start counting down minutes until you eat. The sealing ring hisses quietly as the steam cues tell ya everything's cooking just right. You catch yourself daydreaming about that first bite already, savoring the thought of those tender sweet potatoes mingling with broccoli’s crispness.

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You remember when you first tried pressure cooker recipes and thought they’d be complicated. But this one? Nah, it’s easy and somehow hits every craving spot. Sweet meets savory and a dash of tangy that makes your taste buds wanna dance.

Steam fills the pot as the broth depth saturates the veggies, and the aroma is downright irresistible. You can’t wait to do that natural release, slow release to get every bit ready just right, then pile it all over warm brown rice. This bowl is gonna make you wanna cook it again, like yesterday.

Why This Recipe Works Every Single Time

• The balance of sweet potatoes and broccoli keeps it hearty yet fresh.
• Miso dressing adds depth that’s tangy, sweet, and savory all in one.
• Pressure cooker speeds cooking without drying veggies out.
• Natural release helps keep the texture perfect every time.
• Simple ingredients that you probably already got in your kitchen.
• Roasting step after pressure cooking amps flavor and browns nicely.
• Easy to swap brown rice for other grains if you want variety.

Your Simple Ingredient Checklist

• 2 medium sweet potatoes peeled and cubed
• 1 head broccoli, cut into florets
• 2 tablespoons olive oil for roasting
• ¼ cup white miso paste for dressing
• 2 tablespoons rice vinegar adds tang
• 1 tablespoon soy sauce for umami
• 1 tablespoon maple syrup to sweeten things up
• 1 teaspoon sesame oil gives that nutty punch
• 1 tablespoon grated fresh ginger with 1 clove minced garlic for zing

Don’t forget you’ll want cooked brown rice to serve with this bowl, plus toasted sesame seeds and sliced green onions for garnish. These little extras bring it all together, making every bite pop with texture and fresh flavor.

The Full Pressure Cooker Journey

First, you cube your sweet potatoes and toss 'em with a tablespoon of olive oil. Spread those babies on half a baking sheet lined with parchment so they roast evenly.

Pop those in a 4008F oven and roast for 15 minutes. Meanwhile, you cut the broccoli into florets, toss with the remaining olive oil, and get that ready for roasting too.

After 15 minutes, add broccoli to the other half of the tray. Then roast everything together for another 15 minutes until tender and just slightly browned. This step adds that extra yum on top of the pressure cooker work.

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Next, whisk the miso paste with rice vinegar, soy sauce, maple syrup, sesame oil, fresh ginger, and garlic. This dressing is gonna bring the whole bowl to life with bright flavor.

If you want, you can quickly cook your rice in the pressure cooker too while the veggies roast. It works real good if you time it right.

Once veggies are done, you do a natural release or slow release on your pressure cooker if you used it, so everything stays tender and moist.

Finally, layer warm brown rice in a bowl, pile on the sweet potatoes and broccoli, drizzle the miso dressing, then sprinkle toasted sesame seeds and green onions over the top.

Time Savers That Actually Work

• Peel and cube all your sweet potatoes the night before. Refrigerate and save yourself some prep work.
• Cut broccoli and toss with oil right after sweet potatoes go into the oven. It makes the roasting step seamless.
• Mix the dressing while veggies are roasting to multitask like a pro.
• Cook your brown rice in the pressure cooker while roasting for less dirty dishes.
• Use parchment paper on your baking sheet for easy clean-up that’s less fuss after cooking.

When You Finally Get to Eat

You cup that warm bowl in your hands and instantly feel the cozy vibes from roasted sweet potatoes. They’re tender with a sweet, caramelized edge that you just wanna dive into.

The broccoli still holds a bit of crispness that cuts through the softness perfectly. It’s got just enough bite to keep every mouthful interesting.

Drizzled with miso dressing, every bite bursts with umami and a gentle tanginess that balances the natural sugars from the veggies. You soaked it all up with warm brown rice that’s got that nutty chew you love.

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Sprinkled sesame seeds add just enough crunch while sliced green onions bring fresh, bright notes. The bowl’s cozy, filling, and feels like a big hug from your kitchen.

How to Store This for Later

If you got leftovers, pop them in an airtight container and keep in the fridge up to 3 days. It’s best to add fresh green onions and toasted sesame seeds when you reheat for max fresh flavor.

You can also freeze the roasted veggies separately to keep their texture intact. Just thaw overnight in the fridge before reheating.

Brown rice stores well too in the fridge or freezer, but sometimes it gets a bit dry. Adding a splash of water while reheating helps keep it soft and fluffy again.

Everything Else You Wondered About

• Can I skip roasting? You can, but roasting adds a caramelized depth you’ll miss. Pressure cooked veggies alone are good but less flavorful.
• Why natural release? It lets the pressure decrease slowly, helping veggies stay tender and not mushy.
• Can I swap broccoli? Totally. Cauliflower or green beans work great in this bowl.
• Is miso gluten free? Some are, check your brand’s label before using.
• Can I make it vegan? This recipe already is! Just be sure your soy sauce isn’t made with any fish sauce.
• How thick should the broth be? Keep broth depth shallow so veggies steam without boiling dry. Usually, about half a cup works well.

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Miso Sweet Potato and Broccoli Bowl - Pressure Cooker Style

This cozy vegan power bowl combines roasted sweet potatoes and broccoli with a savory miso dressing, made effortless for the pressure cooker—perfect comfort food with colorful, healthy flavor.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Cuisine Mediterranean

Servings 4 servings

Calories 375 kcal

Equipment

• 1 Mixing bowl for whisking dressing

Ingredients

  

Main ingredients

• 2 medium Sweet potatoes peeled and cubed
• 1 head Broccoli cut into florets
• 2 tablespoons Olive oil for roasting
• ¼ cup White miso paste for dressing
• 2 tablespoons Rice vinegar adds tang
• 1 tablespoon Soy sauce for umami
• 1 tablespoon Maple syrup to sweeten things up
• 1 teaspoon Sesame oil gives that nutty punch
• 1 tablespoon Fresh ginger grated
• 1 clove Garlic minced
• 2 cups Brown rice cooked, for serving
• Toasted sesame seeds for garnish
• Green onions sliced, for garnish

Instructions

 

Instructions

• Peel and cube sweet potatoes, toss with 1 tablespoon olive oil, and spread on half of a baking sheet lined with parchment paper.
• Roast sweet potatoes at 400°F for 15 minutes. Cut broccoli into florets, toss with remaining oil, and add to the tray. Roast an additional 15 minutes.
• Whisk together miso paste, rice vinegar, soy sauce, maple syrup, sesame oil, ginger, and garlic to make a dressing.
• Cook brown rice (optional: use pressure cooker while veggies roast).
• Layer warm brown rice in bowls, top with roasted sweet potatoes and broccoli, drizzle miso dressing, and garnish with sesame seeds and green onions.

Notes

Add fresh green onions and toasted sesame seeds after reheating for best texture and flavor.