Introduction

This Miso Glazed Sweet Potato Bowl is a vibrant and nourishing meal that combines caramelized sweet potatoes, crispy spiced chickpeas, and fresh vegetables all drizzled with a creamy tahini dressing. It’s perfect for a wholesome lunch or dinner that’s full of bold flavors and textures.

A white bowl filled with six distinct layers, arranged side by side: golden-brown crispy chickpeas at the top, bright orange shredded carrots sprinkled with black and white sesame seeds on the right, a fluffy mix of white and red quinoa topped with chopped green onions at the bottom right, dark green sautéed kale drizzled with tan creamy sauce on the left, caramelized dark brown tofu cubes garnished with sesame seeds and green onions at the bottom left, and in the center, a fan of sliced green avocado drizzled with the same tan creamy sauce and sprinkled with sesame seeds. The bowl sits on a white marbled surface with natural light coming from the right side. Photo taken with an iphone --ar 4:5 --v 7

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

Instructions

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

Tips & Variations

Swap quinoa for brown rice or couscous if preferred for a different grain base.
For extra heat, add a pinch of chili flakes to the chickpeas before roasting.
Use kale or spinach instead of mixed salad greens for a heartier leafy green component.
The tahini dressing can be made ahead and refrigerated for up to 3 days; just stir well before using.
Add a handful of roasted nuts or seeds for additional crunch and flavor.

Storage

Store leftover roasted sweet potatoes, chickpeas, and cooked quinoa separately in airtight containers in the refrigerator for up to 3 days. Assemble bowls fresh when ready to eat to maintain the best texture. Reheat the sweet potatoes and chickpeas in the oven or microwave until warmed through. The tahini dressing can be stored in the fridge for up to 3 days and should be stirred before serving.

How to Serve

A white bowl filled with a colorful, layered salad placed on a white marbled surface. The bowl contains cubes of golden roasted sweet potatoes drizzled with a creamy, light beige dressing and sprinkled with white sesame seeds, located at the top left. In the center, there are golden-brown roasted chickpeas topped with chopped green onions. To the right of the chickpeas is a portion of mixed quinoa with small white, red, and black grains, next to a small silver spoon resting in a creamy beige sauce. At the bottom right, bright orange shredded carrots are topped with some dressing and herbs. Below the chickpeas, there is a fan-like arrangement of green avocado slices drizzled with the same dressing and sprinkled with seeds. To the left side of the avocado, fresh mixed green salad leaves are lightly covered with the creamy dressing and sprinkled with seeds. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of miso paste?

Yes, you can use red or yellow miso paste, but white miso has a milder flavor that works best with this recipe’s balance of sweet and savory.

Is this recipe vegan and gluten-free?

It is naturally vegan. To keep it gluten-free, use tamari instead of soy sauce and ensure other packaged ingredients are gluten-free certified.