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Miso Glazed Sweet Potato Bowl

Miso Glazed Sweet Potato Bowl for a Wholesome Vegan Meal

This Miso Glazed Sweet Potato Bowl is a nourishing vegan dish loaded with sweet and savory flavors, perfect for a healthy dinner.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Japanese
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sweet Potatoes
  • 4 medium Sweet Potatoes Or substitute with butternut squash or Brussels sprouts.
  • 3 tbsp White Miso Paste Can be swapped with tahini and soy sauce.
  • 2 tbsp Maple Syrup Use honey if not strictly vegan.
  • 2 tbsp Soy Sauce Use tamari for gluten-free.
  • 1 tbsp Rice Vinegar Can replace with apple cider vinegar.
  • 2 tbsp Olive Oil Any neutral oil can be substituted.
For the Chickpeas
  • 1 can Chickpeas Can be swapped with other legumes.
For the Base
  • 1 cup Quinoa Substitute with farro, brown rice, or cauliflower rice.
  • 4 cups Mixed Salad Greens Kale can be included.
For the Toppings
  • 1 medium Carrot Can be replaced with radishes.
  • 1 medium Avocado Omit for lower fat option or substitute with tahini.
  • 3 tbsp Tahini Swap with almond butter mixed with lemon juice.
  • 1 clove Garlic Omit for a milder taste.
  • 2 tbsp Sesame Seeds
  • 2 stalks Green Onions For garnish.

Equipment

  • Oven
  • baking sheets
  • Parchment paper
  • medium bowl
  • small bowl
  • Pot

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 425°F (220°C) and line two baking sheets with parchment paper.
  2. Whisk together the white miso paste, maple syrup, soy sauce, rice vinegar, and olive oil until smooth. Toss the cubed sweet potatoes in this mixture and spread them evenly on a baking sheet.
  3. Pat the chickpeas dry and toss them with olive oil, smoked paprika, cumin, and a pinch of salt. Spread them on the second baking sheet.
  4. Roast both sheets for 25-30 minutes, flipping halfway for even cooking.
  5. Cook quinoa according to package instructions until fluffy and water is absorbed.
  6. Whisk together tahini, lemon juice, maple syrup, water, minced garlic, and salt until smooth.
  7. Assemble the bowl with a base of quinoa, mixed salad greens, roasted sweet potatoes, chickpeas, carrot, avocado, and sesame seeds.
  8. Drizzle with tahini dressing and garnish with green onions before serving.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 55gProtein: 12gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gSodium: 450mgPotassium: 800mgFiber: 10gSugar: 8gVitamin A: 1500IUVitamin C: 40mgCalcium: 80mgIron: 3mg

Notes

This dish is easily customizable with seasonal ingredients and variations.

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