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Miso Glazed Sweet Potato Bowl 2025 11 25 131525 150x150 1

Miso Glazed Sweet Potato Bowl

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

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. In a small bowl, whisk together the white miso paste, maple syrup, soy sauce, rice vinegar, and olive oil until smooth.
  3. On a baking sheet, combine sweet potato cubes with half of the miso glaze. Toss until the potatoes are well coated.
  4. Bake in the preheated oven for about 20 minutes or until tender and slightly caramelized.
  5. In a separate bowl, combine the drained chickpeas, olive oil, smoked paprika, ground cumin, and salt. Spread them out on a baking sheet.
  6. Place them in the oven during the last 10 minutes of the sweet potatoes’ cooking time until crispy.
  7. 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.
  8. In a large bowl or plate, layer the cooked quinoa, mixed salad greens, roasted sweet potatoes, roasted chickpeas, julienned carrot, and sliced avocado.
  9. Top generously with the tahini dressing, and finish with toasted sesame seeds and sliced green onions.
  10. 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

Find it online: https://spreadrecipes.com/miso-glazed-sweet-potato-bowl/