Purple Sweet Potato & Mushroom Miso Bowl

**This ingredient is available at Honey’s Farm Store, open every Saturday & Sunday, 10am-4pm

Recipe by Rebecca Feldman, Honey’s Holistic Chef

Serves 2


Ingredients:

  • 1 large purple sweet potato**, cubed

  • 1-2 Tablespoons olive oil**

  • Himalayan pink salt** to taste

  • 2 cups mushrooms** (shiitake or a mix)

  • 1 head greens** of choice, chopped (e.g. bok choy, kale, arugula, etc.)

  • 1 handful hemp greens**, chopped

  • 2 soft-boiled eggs**

  • 3 cups mushroom broth or bone broth**

  • 1-2 Tablespoons white or mellow miso paste

  • 1 teaspoon coconut aminos or tamari

  • Sesame seeds, for garnish

  • Chili flakes, for garnish


Directions:

  1. Preheat your oven to 400°F. Toss the cubed purple sweet potatoes in olive oil and pink salt and roast for 25-30 minutes until soft and slightly crisped on the edges.

  2. In a small pot, warm your mushroom or bone broth. Add the coconut aminos or tamari.

  3. Take the broth off the heat and add the miso paste. 

  4. In a skillet, heat a bit of olive or coconut oil. Sauté the mushrooms until golden, then add the bok choy and hemp greens. Sauté for 2-3 minutes more until wilted but still vibrant.

  5. Bring a small pot of water to a boil, then lower to a simmer. Add the eggs and cook for 6-7 minutes. Remove and run under cold water immediately, then peel.

  6. In two bowls, divide the roasted sweet potatoes, sautéed veggies, and halved eggs. Pour hot broth over everything. Top with a sprinkle of pink salt, a drizzle of chili oil, or a sprinkle of sesame seeds.