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For the sauce, whisk or blend together the ingredients and set aside.
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For the bowls, start by making the rice. Rinse the rice in a fine mesh sieve until the water runs clear. Transfer to a small pot and add the water. Bring to a boil, lower to a simmer, cover and cook for 18 minutes or until the water is evaporated. In a small saucepan, warm 2 Tablespoons rice vinegar, sugar and salt and stir until sugar and salt are dissolved. Stir into the cooked rice. Set aside and keep covered.
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Preheat the oven to 400 degrees. Line a large baking sheet with unbleached parchment paper. Toss the sweet potato slices in a medium mixing bowls with about 1/3 of the almond butter miso sauce, then sprinkle with salt and pepper.
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Bake for about 30 minutes until the sweet potatoes start to darken and crinkle around the edges.
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To serve, fill each bowl with desired amount of rice, sweet potatoes, black beans, and any toppings you like and serve with additional almond butter miso sauce and/or soy sauce. Grab your chopsticks and dig in.