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

Description

A warm and filling bowl featuring roasted miso glazed sweet potato, crispy chickpeas, quinoa, fresh greens, and tahini dressing, perfect for meal prep or a quick dinner.

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
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

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.

Notes

Store components in separate containers for best results. Reheat roasted parts and add fresh greens before serving.

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

Nutrition

Serving Size: 1 serving
Calories: 450
Sugar: 12g
Sodium: 600mg
Fat: 18g
Saturated Fat: 3g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 60g
Fiber: 9g
Protein: 15g
Cholesterol: 0mg