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Miso Glazed Sweet Potato Bowl: A Wholesome Delight

A deliciously versatile Miso Glazed Sweet Potato Bowl, perfect for any season, featuring caramelized sweet potatoes, crispy chickpeas, and fresh greens.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Plant-Based
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sweet Potatoes
  • 4 cups Sweet Potatoes Peeled and cubed
  • 3 tablespoons White Miso Paste Substitute with tahini and soy sauce if necessary
  • 2 tablespoons Maple Syrup Agave syrup works if preferred
  • 2 tablespoons Soy Sauce (or Tamari) Use tamari for gluten-free
  • 1 tablespoon Rice Vinegar Lemon juice can be used as a quick swap
  • 2 tablespoons Olive Oil Avocado oil is a delicious alternative
For the Chickpeas
  • 1 can Chickpeas Use canned for convenience or dried for control
  • 1 teaspoon Smoked Paprika Enhances flavor
  • 1 teaspoon Cumin Adjust for preferred spice level
  • Salt Salt Season to taste
For the Base
  • 2 cups Cooked Quinoa Can swap for brown rice or other grains
  • 4 cups Mixed Salad Greens Kale or spinach makes a great substitute
For the Toppings
  • 1 medium Carrot Julienne for optimal texture
  • 1 medium Avocado Slice just before serving
  • 2 tablespoons Toasted Sesame Seeds Sprinkle generously
  • 2 tablespoons Green Onions Thinly sliced for even distribution
For the Dressing
  • 3 tablespoons Tahini Thin with water to desired consistency

Equipment

  • oven
  • mixing bowl
  • Baking sheets
  • parchment paper
  • Small Bowl

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C) and line two baking sheets with parchment paper.
  2. In a large mixing bowl, whisk together white miso paste, maple syrup, soy sauce, rice vinegar, and olive oil until well combined. Toss the sweet potatoes in this mixture.
  3. Pat the chickpeas dry and combine olive oil, smoked paprika, cumin, and salt in another bowl. Toss the chickpeas in this mixture.
  4. Spread the sweet potatoes and chickpeas on the baking sheets and roast for 25-30 minutes, flipping halfway.
  5. While roasting, rinse and cook quinoa according to package directions.
  6. Whisk tahini, lemon juice, maple syrup, crushed garlic, and salt in a small bowl, thinning with water as needed.
  7. Assemble bowls with quinoa, salad greens, sweet potatoes, chickpeas, carrot, and avocado.
  8. Drizzle tahini dressing over each bowl and top with sesame seeds and green onions.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 50gProtein: 12gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gSodium: 500mgPotassium: 800mgFiber: 10gSugar: 6gVitamin A: 120IUVitamin C: 80mgCalcium: 6mgIron: 15mg

Notes

Store components separately for freshness and assemble just before serving for best texture.

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