Name: Miso Glazed Sweet Potato Bowl
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Vegan
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

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I make this bowl when I want a warm and full meal that is easy to pack for lunch. I started making the Miso Glazed Sweet Potato Bowl on weeks when I worked late. It saves time and still feels like a good dinner. The miso glaze makes the sweet potato taste deep and slightly sweet. The chickpeas add a crisp bite. The tahini sauce pulls it all together.

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I often pull this bowl together from things in my fridge. It works well with plain quinoa or rice. You can change the greens or the seeds. I like to make the roasted parts ahead. Then I build the bowls fast on busy nights.

This recipe is a bowl with roasted miso glazed sweet potato and crispy chickpeas. It also has quinoa, salad greens, carrot, avocado, sesame seeds, and a tahini dressing. You get sweet, salty, and nutty flavors in one bowl. The sweet potato is soft and glazed. The chickpeas are crunchy. The dressing is smooth and bright. People often make this for weeknight dinners, meal prep, or a simple lunch. You can serve it warm or at room temperature. If you want a side idea, try a crispy air fryer sweet potato cubes to match textures for other meals.

Why make this recipe

This bowl fits many days. It cooks fast in one oven time. It needs simple tools and safe steps. The glaze is quick to mix. You only need a bowl and two pans. The flavors are strong but not sharp. It feeds four people or gives two big lunches. It stores well in the fridge. It works for a solo cook or for a family. You can make more sweet potato or chickpeas if you want extra. If you want a morning switch, this idea pairs well with a healthy sweet potato hash browns dish for other meals. The recipe is easy to learn and easy to repeat each week.

How to make Miso Glazed Sweet Potato Bowl

First, you mix the miso glaze and toss the sweet potato. Then you season the chickpeas. Both go on separate baking sheets. You roast them at the same time so they finish together. While the oven runs, cook the quinoa and make the tahini sauce. After the roast, the sweet potato should be tender and sticky. The chickpeas should be crisp outside and soft inside. Then you build the bowls with greens, quinoa, carrot, and avocado. Top with sesame seeds and green onion. If you want other ideas for toppings or bowls, you can look at a loaded potato taco bowl for more mix-and-match ideas. This plan helps you keep steps clear and quick.

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

These are common items you can find in most stores. The miso paste gives the glaze its umami taste. Maple syrup adds a mild sweet note. Soy sauce and rice vinegar bring salt and tang. Chickpeas give the bowl protein and a crisp texture when roasted. Quinoa and greens make the bowl filling and green. Avocado adds cream. The tahini dressing is simple to whisk and will make the whole bowl smooth. You can use rice or another grain in place of quinoa if you prefer. Measure the miso and tahini with a spoon so the taste stays steady.

Directions

Preheat oven to 425°F (220°C) and line two baking sheets with parchment paper.
In a bowl, whisk together miso paste, maple syrup, soy sauce, rice vinegar, and olive oil. Toss sweet potato cubes in the mixture until evenly coated. Spread on one prepared baking sheet.
Pat chickpeas dry with a paper towel. In another bowl, toss chickpeas with olive oil, smoked paprika, cumin, and salt. Spread on the second baking sheet.
Roast sweet potatoes and chickpeas for 25-30 minutes, flipping halfway, until sweet potatoes are caramelized and chickpeas are golden and crispy.
While roasting, cook quinoa according to package instructions if not already prepared.
In a small bowl, whisk together tahini, lemon juice, maple syrup, water, garlic, and salt until smooth. Add more water for a thinner consistency if desired.
Divide 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.
Drizzle with tahini dressing before serving.

Start by heating the oven so it reaches the right temperature. A hot oven gives good caramel color to the sweet potato. Whisking the glaze makes a thin coat that cooks into the potato. Tossing the cubes makes sure each piece gets flavor. Drying the chickpeas helps them get crisp in the oven. Spices on the chickpeas add smoky and warm notes. Roast both pans at once to save time. Flip the pans once so both sides brown. Cook the quinoa while the oven runs to use time well. The tahini sauce is kept loose with water so it drizzles easily. When you build the bowls, arrange warm items on top of the grain so the greens stay fresh. Drizzle right before you eat for a neat bowl.

How to serve Miso Glazed Sweet Potato Bowl

Serve this bowl warm or at room temperature. Scoop quinoa first, then add greens. Put the sweet potato and chickpeas on top so they stay warm. Add avocado last so it keeps shape. Sprinkle sesame seeds and green onions. Drizzle the tahini sauce over each bowl just before eating. For family style, place all parts on the table and let people build their own bowls. For meal prep, pack grains and sauce separate from the roasted parts. Reheat the sweet potato and chickpeas and add greens fresh. You can serve this with a simple soup or a light salad for a fuller meal. Keep bowls simple when you have little time. The mix of warm and cool parts makes it feel like a full plate.

How to store Miso Glazed Sweet Potato Bowl

Store the components in separate containers for best results. Put roasted sweet potato and chickpeas in one airtight container. Keep quinoa in another. Store greens and avocado separately if you can. The tahini sauce should go in a small jar or container with a lid. In the fridge, roasted parts stay good for 3 to 4 days. Quinoa stays fine for up to 5 days. The sauce will last about a week in the fridge. Do not freeze the greens or avocado. You can freeze roasted sweet potato and chickpeas for up to 2 months. Thaw them in the fridge overnight and reheat in the oven to keep crisp. Use glass or tight plastic containers to reduce air and keep food fresh.

Tips to make Miso Glazed Sweet Potato Bowl

Cut sweet potatoes to roughly the same size so they cook evenly. Dry chickpeas well to help them crisp. Use parchment paper to keep pans clean and to help with even browning. Taste the glaze before you toss the potatoes. Adjust the maple or miso if you want more sweet or more savory. Flip the pans halfway to brown both sides. If chickpeas are not crispy after the time, roast a few more minutes. For a thinner sauce, add water a teaspoon at a time. Warm the tahini slightly if it feels thick. Toast sesame seeds in a dry pan for a minute to bring out their smell. These small steps make the bowl turn out better each time.

Variation

Swap quinoa for rice, farro, or bulgur if you prefer. Use kale or spinach in place of mixed greens. Try different beans like white beans or black beans instead of chickpeas. Swap maple syrup for honey if you do not need the bowl to be vegan. Add roasted broccoli or Brussels sprouts for more vegetables. Top with chili flakes for heat. Add pickled onion or cucumber for a bright note. For a nutty change, use almond butter in the dressing instead of tahini. These swaps keep the main idea but change textures and flavors. None of these swaps break the bowl. They just let you make it fit your pantry or taste.

FAQs

Q: Can I make this gluten-free?
A: Yes. Use tamari for soy sauce and check any packaged items. The bowl is easy to keep gluten-free.

Q: Can I use a different grain?
A: Yes. Rice, farro, or bulgur all work. Cook them as you normally would.

Q: How do I keep chickpeas crispy?
A: Dry them well and roast without crowding. Give them space on the pan and roast at high heat.

Q: Can I make this ahead for work lunches?
A: Yes. Store parts in separate containers. Reheat roasted parts and add fresh greens before you eat.

Q: Is the tahini dressing safe to store?
A: Yes. Keep it in a sealed jar in the fridge. Stir before using if it thickens.

Conclusion

You can find a similar recipe and tips on the Miso Glazed Sweet Potato Bowls – Making Thyme for Health page for more ideas. For another simple miso sweet potato method, see the Miso Glazed Sweet Potatoes – The Vegan 8 post. For a version with very soft glazed sweet potatoes, try the Miso Glazed Melting Sweet Potatoes – Wandering Chickpea.

Miso Glazed Sweet Potato Bowl