Looking for a delightful meal that can turn a hectic weekday into a feasting affair? This Miso Glazed Sweet Potato Bowl checks all the boxes for a quick, healthy, and utterly satisfying dinner.

This recipe combines the natural sweetness of roasted sweet potatoes with the rich umami flavor of miso. The creamy avocado, nutty tahini dressing, and crunchy chickpeas add texture, making every bite an adventure. It’s not just delicious; it’s a wholesome dish that will keep you feeling energized and happy.

Let’s dive into why this recipe should be part of your go-to meal plan. It’s quick to prepare, making it ideal for busy schedules. With simple, nutritious ingredients, it’s also great for meal prep. Plus, it’s a family favorite that everyone will enjoy.

Why You’ll Love This Recipe

Ready in 30 minutes: Quick enough for any busy night!
Made with pantry staples: Easy to find ingredients that you may already have at home.
Perfect for weekly meal prep: Make ahead and enjoy throughout the week.
Naturally vegan and gluten-free: A great option for various dietary needs.

Ingredients for Miso Glazed Sweet Potato Bowl

2 large sweet potatoes, peeled and cut into 1-inch cubes
2 tablespoons white miso paste
2 tablespoons maple syrup
1 tablespoon soy sauce (or tamari for gluten-free)
1 tablespoon rice vinegar
1 tablespoon olive oil
1 (15 ounce) can chickpeas, drained and rinsed
1 tablespoon olive oil
1/2 teaspoon smoked paprika
1/2 teaspoon ground cumin
1/4 teaspoon salt
2 cups cooked quinoa
4 cups mixed salad greens
1 large carrot, julienned
1 avocado, sliced
2 tablespoons toasted sesame seeds
2 green onions, sliced
3 tablespoons tahini
2 tablespoons lemon juice
1 tablespoon maple syrup
2 tablespoons water, plus more as needed
1 small garlic clove, minced
Pinch of salt

Step-by-Step Instructions of Miso Glazed Sweet Potato Bowl

Preheat your oven: Set it to 400°F (200°C).
Prepare the miso glaze: In a small bowl, whisk together the white miso paste, maple syrup, soy sauce, rice vinegar, and olive oil until smooth.
Toss the sweet potatoes: On a baking sheet, combine sweet potato cubes with half of the miso glaze. Toss until the potatoes are well coated.
Roast the sweet potatoes: Bake in the preheated oven for about 20 minutes or until tender and slightly caramelized.
Season the chickpeas: In a separate bowl, combine the drained chickpeas, olive oil, smoked paprika, ground cumin, and salt. Spread them out on a baking sheet.
Roast the chickpeas: Place them in the oven during the last 10 minutes of the sweet potatoes’ cooking time until crispy.
Prepare the tahini dressing: In a small bowl, mix together tahini, lemon juice, maple syrup, water, minced garlic, and a pinch of salt. Adjust the water for desired consistency.
Assemble the bowl: In a large bowl or plate, layer the cooked quinoa, mixed salad greens, roasted sweet potatoes, roasted chickpeas, julienned carrot, and sliced avocado.
Drizzle with dressing: Top generously with the tahini dressing, and finish with toasted sesame seeds and sliced green onions.
Serve and enjoy: Dig into your colorful bowl of deliciousness!

Tips for Success

For best results, roast the sweet potatoes thoroughly: This gives them a caramelized sweetness that’s simply irresistible.
Adjust tahini dressing to your liking: Add more lemon juice for tang or more water to thin it out, depending on your taste.
Feel free to add extra veggies: Toss in your favorites to enhance both nutrition and flavor.

Substitutions & Variations of Miso Glazed Sweet Potato Bowl

To Make It Vegan/Gluten-Free: Replace soy sauce with coconut aminos for a gluten-free option.
Variations: Add roasted bell peppers, sprinkle in some hemp seeds for extra crunch, or mix in spinach for added nutrients.

Storage Instructions of Miso Glazed Sweet Potato Bowl

Refrigerator: Store leftovers in an airtight container for up to 5 days.
Freezer: This bowl freezes well for up to 3 months. Just keep the dressing separate until ready to serve.
Make-Ahead: Chop all the vegetables and prepare the miso glaze a day ahead to save time on weeknights.

Frequently Asked Questions (FAQ) of Miso Glazed Sweet Potato Bowl

Can I substitute sweet potatoes with other root vegetables?
Yes! Carrots, parsnips, or butternut squash are great alternatives.

How can I make this dish spicier?
Add red pepper flakes or a drizzle of sriracha to elevate the heat.

Is quinoa necessary, or can I skip it?
While quinoa adds protein and makes the bowl heartier, you can omit it or swap it for rice or other grains.

Conclusion

Embrace the joys of a Miso Glazed Sweet Potato Bowl, where flavor meets nourishment in every bite. This meal not only delights your taste buds but also keeps you energized for whatever the day throws your way. Don’t forget to share your experiences and rate this recipe; we’d love to hear how your bowl turned out!

Miso Glazed Sweet Potato Bowl

Print Recipe

A quick and nutritious bowl featuring roasted sweet potatoes, creamy avocado, and a flavorful tahini dressing.

Total Time: 30 minutes
Yield: 4 servings

Ingredients

Scale

2 large sweet potatoes, peeled and cut into 1-inch cubes
2 tablespoons white miso paste
2 tablespoons maple syrup
1 tablespoon soy sauce (or tamari for gluten-free)
1 tablespoon rice vinegar
2 tablespoons olive oil
1 (15 ounce) can chickpeas, drained and rinsed
1/2 teaspoon smoked paprika
1/2 teaspoon ground cumin
1/4 teaspoon salt
2 cups cooked quinoa
4 cups mixed salad greens
1 large carrot, julienned
1 avocado, sliced
2 tablespoons toasted sesame seeds
2 green onions, sliced
3 tablespoons tahini
2 tablespoons lemon juice
1 tablespoon maple syrup
2 tablespoons water, plus more as needed
1 small garlic clove, minced
Pinch of salt

Cook Mode Prevent your screen from going dark

Instructions

Preheat your oven to 400°F (200°C).
In a small bowl, whisk together the white miso paste, maple syrup, soy sauce, rice vinegar, and olive oil until smooth.
On a baking sheet, combine sweet potato cubes with half of the miso glaze. Toss until the potatoes are well coated.
Bake in the preheated oven for about 20 minutes or until tender and slightly caramelized.
In a separate bowl, combine the drained chickpeas, olive oil, smoked paprika, ground cumin, and salt. Spread them out on a baking sheet.
Place them in the oven during the last 10 minutes of the sweet potatoes’ cooking time until crispy.
In a small bowl, mix together tahini, lemon juice, maple syrup, water, minced garlic, and a pinch of salt. Adjust the water for desired consistency.
In a large bowl or plate, layer the cooked quinoa, mixed salad greens, roasted sweet potatoes, roasted chickpeas, julienned carrot, and sliced avocado.
Top generously with the tahini dressing, and finish with toasted sesame seeds and sliced green onions.
Dig into your colorful bowl of deliciousness!

Notes

Adjust tahini dressing to your liking; add extra veggies for enhanced nutrition. Store leftovers in an airtight container for up to 5 days.

Author: soukaina
Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Baking
Cuisine: Vegan
Diet: Vegan, Gluten-Free