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–+ servings
Miso Glazed Sweet Potato Bowl

Miso Glazed Sweet Potato Bowl: A Nutritious Flavor Party

This Miso Glazed Sweet Potato Bowl is a delightful fusion of flavors packed with umami-rich miso, 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: Japanese
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sweet Potatoes
  • 4 medium Sweet Potatoes can substitute with butternut squash or Brussels sprouts
  • 1/4 cup White Miso Paste can substitute with tahini and soy sauce mix
  • 2 tablespoons Maple Syrup
  • 2 tablespoons Soy Sauce can swap with tamari for gluten-free
  • 1 tablespoon Rice Vinegar
  • 2 tablespoons Olive Oil can use avocado oil instead
For the Crispy Chickpeas
  • 1 can Chickpeas packed with protein, season with spices
For the Base
  • 1 cup Quinoa can substitute with brown rice or farro
For the Garnish
  • 2 cups Mixed Salad Greens can use seasonal greens
  • 1 medium Carrot can substitute with radishes
  • 1 medium Avocado optional, can skip for lighter dish
  • 2 tablespoons Toasted Sesame Seeds optional but recommended
  • 2 tablespoons Green Onions can replace with chives
For the Tahini Dressing
  • 1/4 cup Tahini can use almond butter mixed with lemon juice
  • 2 tablespoons Lemon Juice fresh juice preferred
  • 1 clove Garlic can omit if not preferred

Equipment

  • Oven
  • Mixing bowls
  • Baking sheets
  • Parchment paper
  • Whisk

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C). Line two baking sheets with parchment paper.
Glazing Sweet Potatoes
  1. Whisk together white miso, maple syrup, soy sauce, rice vinegar, and olive oil in a bowl. Toss sweet potatoes in the mixture.
Seasoning Chickpeas
  1. Drain and rinse chickpeas, then toss with olive oil, smoked paprika, cumin, and salt.
Roasting
  1. Spread sweet potatoes and chickpeas on separate sheets and roast for 25-30 minutes, flipping halfway through.
Cooking Quinoa
  1. Prepare quinoa according to package instructions, usually about 15 minutes.
Making Dressing
  1. Whisk tahini, lemon juice, maple syrup, minced garlic, and salt. Add water for desired consistency.
Assembling Bowls
  1. Layer cooked quinoa, followed by sweet potatoes, chickpeas, greens, carrot, and avocado in serving bowls. Top with sesame seeds and green onions.
Finishing
  1. Drizzle tahini dressing over assembled bowls before serving.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 47gProtein: 12gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gSodium: 450mgPotassium: 700mgFiber: 10gSugar: 5gVitamin A: 5000IUVitamin C: 30mgCalcium: 100mgIron: 3mg

Notes

Store components separately for best freshness. Customize with seasonal vegetables.

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