Description
Discover the vibrant flavors of our Miso Glazed Sweet Potato Bowl, a delightful dish that combines nutrition and taste in every bite.
Ingredients
Scale
- 2 large sweet potatoes, cubed (about 4 cups)
- 2 tablespoons miso paste
- 1 tablespoon maple syrup
- 1 tablespoon sesame oil
- 1 tablespoon tamari or soy sauce
- 1 teaspoon rice vinegar
- 1 clove garlic, minced (optional)
- ½ teaspoon grated fresh ginger (optional)
- 2 cups cooked quinoa or brown rice, farro, or millet
- 2 cups chopped kale or mixed greens
- 1 cup roasted or steamed broccoli florets
- 1 cup shredded carrots
- 1 cup cooked or roasted chickpeas
- 1 avocado, sliced
- 2 tablespoons sesame seeds
- Fresh cilantro or scallions for garnish
- 2 tablespoons tahini (optional)
- 1 tablespoon fresh lemon juice (optional)
- 1 teaspoon maple syrup (optional)
- 1 tablespoon warm water to thin (optional)
- Pinch of salt (optional)
Instructions
- Begin by preheating your oven to 425°F (220°C). Cube the sweet potatoes and spread them in a single layer on a prepared baking sheet.
- In a mixing bowl, combine the miso paste, maple syrup, sesame oil, tamari or soy sauce, and rice vinegar. Whisk until smooth.
- Pour the glaze over the sweet potatoes and toss to coat. Roast for 25 to 30 minutes, flipping halfway through.
- While roasting, cook grains according to package instructions. Massage greens with olive oil and salt.
- Roast or steam broccoli, slice avocado, and prepare carrots and chickpeas.
- For tahini dressing, whisk tahini, lemon juice, maple syrup, and warm water until smooth.
- Assemble the bowl with quinoa, greens, broccoli, carrots, chickpeas, sweet potatoes, avocado, sesame seeds, and dressing.
Notes
Store leftovers in an airtight container; they will stay fresh in the refrigerator for up to three days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
Nutrition
- Calories: 450 kcal
- Sodium: 600 mg
- Protein: 14 g