Miso Glazed Sweet Potato Bowl (Print Version)
# Ingredients:
→ For the Miso Glazed Sweet Potatoes
01 -
2 large sweet potatoes, cubed
02 -
2 tablespoons miso paste
03 -
1 tablespoon maple syrup
04 -
1 tablespoon sesame oil
05 -
1 tablespoon tamari or soy sauce
06 -
1 teaspoon rice vinegar
07 -
1 clove garlic, minced (optional)
08 -
½ teaspoon grated ginger (optional)
→ For the Bowl
09 -
2 cups cooked quinoa or brown rice, farro, or millet
10 -
2 cups chopped kale or mixed greens
11 -
1 cup roasted or steamed broccoli
12 -
1 cup shredded carrots
13 -
1 cup cooked or roasted chickpeas
14 -
1 avocado, sliced
15 -
2 tablespoons sesame seeds
16 -
Fresh cilantro or scallions for topping
→ Optional Dressing
17 -
2 tablespoons tahini
18 -
1 tablespoon lemon juice
19 -
1 teaspoon maple syrup
20 -
1 tablespoon warm water to thin
21 -
Pinch of salt
# Instructions:
01 -
Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper. Add cubed sweet potatoes to the sheet. Whisk together miso paste, maple syrup, sesame oil, tamari, and rice vinegar. Add garlic and ginger if using. Pour the glaze over sweet potatoes and toss to coat evenly. Roast for 25–30 minutes, flipping halfway through, until caramelized and golden.
02 -
Cook quinoa or preferred grain according to package instructions. Massage kale (if using) with a small drizzle of olive oil and a pinch of salt to soften. Roast or steam broccoli. Gather shredded carrots, chickpeas, and any other veggies you like.
03 -
Whisk tahini, lemon juice, maple syrup, and warm water until smooth. Adjust thickness with more water if needed.
04 -
Start with a scoop of quinoa in each bowl. Add greens, broccoli, carrots, and chickpeas. Add a generous portion of miso glazed sweet potatoes. Top with avocado slices, sesame seeds, and herbs. Drizzle with tahini dressing if desired.
# Notes:
01 -
Massage kale to soften and enhance flavor.