Miso Glazed Sweet Potato Bowl

why make this recipe

Miso Glazed Sweet Potato Bowl is a delicious and nutritious dish that combines roasted sweet potatoes, crispy chickpeas, and fresh salad greens. This bowl is full of flavors and textures, making it a satisfying meal. It’s not only tasty but also packed with vitamins, fiber, and protein. Plus, it’s easy to prepare and can be customized to your liking.

how to make Miso Glazed Sweet Potato Bowl

Ingredients

• 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

Directions

1. Preheat the oven to 425°F (220°C) and line two baking sheets with parchment paper.
2. In a bowl, whisk together the miso paste, maple syrup, soy sauce, rice vinegar, and olive oil. Toss the sweet potato cubes in the mixture until evenly coated. Spread them on one prepared baking sheet.
3. Pat the chickpeas dry with a paper towel. In another bowl, toss the chickpeas with olive oil, smoked paprika, cumin, and salt. Spread them on the second baking sheet.
4. Roast the sweet potatoes and chickpeas for 25-30 minutes, flipping halfway, until the sweet potatoes are caramelized and the chickpeas are golden and crispy.
5. While roasting, cook the quinoa according to package instructions if not already prepared.
6. In a small bowl, whisk together the tahini, lemon juice, maple syrup, water, garlic, and salt until smooth. Add more water for a thinner consistency if desired.
7. Divide the cooked quinoa among 4 bowls. Top each with salad greens, roasted sweet potatoes, crispy chickpeas, julienned carrot, sliced avocado, toasted sesame seeds, and sliced green onions.
8. Drizzle with tahini dressing before serving.

how to serve Miso Glazed Sweet Potato Bowl

Serve the Miso Glazed Sweet Potato Bowl warm or at room temperature. It’s great for lunch or dinner. Feel free to add extra toppings like your favorite nuts or seeds. This bowl can also be served as a side dish for gatherings.

how to store Miso Glazed Sweet Potato Bowl

You can store leftovers in an airtight container in the refrigerator for up to 3 days. Keep the tahini dressing separately so it stays fresh. Reheat the sweet potatoes and chickpeas in the oven or microwave before serving again.

tips to make Miso Glazed Sweet Potato Bowl

• Make sure to coat the sweet potatoes and chickpeas evenly for the best flavor.
• If you want a spicier kick, add some chili flakes to the chickpeas before roasting.
• You can use any type of greens you have, like spinach or arugula.

variation

You can customize this bowl by swapping sweet potatoes for butternut squash or adding other vegetables like bell peppers or zucchini. You can also change the protein by adding grilled chicken or tofu.

FAQs

1. Can I make this recipe vegan?
Yes, this recipe is already vegan as it contains no animal products.

2. How can I make it gluten-free?
To make it gluten-free, use tamari instead of soy sauce.

3. Can I use other beans instead of chickpeas?
Yes, you can use other beans like black beans or kidney beans if you prefer. They will give a different flavor but will work well in this bowl.

Miso Glazed Sweet Potato Bowl

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• Author: miamcook
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Diet: Vegan

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Description

A delicious and nutritious dish featuring roasted sweet potatoes, crispy chickpeas, and fresh salad greens, packed with flavors and textures.

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Ingredients

Scale 1x2x3x

• 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

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Instructions

1. Preheat the oven to 425°F (220°C) and line two baking sheets with parchment paper.
2. In a bowl, whisk together the miso paste, maple syrup, soy sauce, rice vinegar, and olive oil. Toss the sweet potato cubes in the mixture until evenly coated. Spread them on one prepared baking sheet.
3. Pat the chickpeas dry with a paper towel. In another bowl, toss the chickpeas with olive oil, smoked paprika, cumin, and salt. Spread them on the second baking sheet.
4. Roast the sweet potatoes and chickpeas for 25-30 minutes, flipping halfway, until the sweet potatoes are caramelized and the chickpeas are golden and crispy.
5. While roasting, cook the quinoa according to package instructions if not already prepared.
6. In a small bowl, whisk together the tahini, lemon juice, maple syrup, water, garlic, and salt until smooth. Add more water for a thinner consistency if desired.
7. Divide the cooked quinoa among 4 bowls. Top each with salad greens, roasted sweet potatoes, crispy chickpeas, julienned carrot, sliced avocado, toasted sesame seeds, and sliced green onions.
8. Drizzle with tahini dressing before serving.

Notes

Serve warm or at room temperature. Great for lunch or dinner, and can be customized with additional toppings.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Roasting
• Cuisine: Vegan

Nutrition

• Serving Size: 1 bowl
• Calories: 450
• Sugar: 10g
• Sodium: 600mg
• Fat: 18g
• Saturated Fat: 2g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 66g
• Fiber: 12g
• Protein: 14g
• Cholesterol: 0mg