Miso Glazed Sweet Potato Bowl Recipe
This vibrant Miso Glazed Sweet Potato Bowl combines caramelized sweet potatoes and crispy spiced chickpeas with fluffy quinoa and fresh salad greens. Finished with a creamy tahini dressing, this hearty and nutritious bowl offers a perfect balance of savory, sweet, and tangy flavors, ideal for a wholesome lunch or dinner.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Roasting
- Cuisine: Fusion
- Diet: Vegan
Ingredients
Scale
Sweet Potatoes and Glaze
- 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
Chickpeas
- 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
Grain and Salad
- 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
Tahini Dressing
- 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
- Prepare for Roasting: Preheat your oven to 425°F (220°C) and line two baking sheets with parchment paper to prevent sticking and ensure easy cleanup.
- Glaze Sweet Potatoes: In a bowl, whisk together the white miso paste, maple syrup, soy sauce, rice vinegar, and olive oil. Toss the sweet potato cubes in this mixture until they’re evenly coated, then spread them out on one of the prepared baking sheets.
- Season Chickpeas: Pat the chickpeas dry with a paper towel to help them crisp up. In a separate bowl, toss the chickpeas with olive oil, smoked paprika, ground cumin, and salt. Spread them out evenly on the second baking sheet.
- Roast Components: Place both baking sheets in the oven and roast for 25-30 minutes, flipping the sweet potatoes and chickpeas halfway through. Roast until the sweet potatoes are caramelized and tender, and the chickpeas are golden and crispy.
- Cook Grain: While the vegetables roast, prepare the quinoa according to package instructions if you haven’t cooked it already.
- Prepare Dressing: In a small bowl, whisk together tahini, lemon juice, maple syrup, water, minced garlic, and a pinch of salt until smooth. Add additional water as needed to reach your desired dressing consistency.
- Assemble Bowls: Divide the cooked quinoa evenly among four bowls. Top each with mixed salad greens, roasted sweet potatoes, crispy chickpeas, julienned carrot, sliced avocado, toasted sesame seeds, and sliced green onions.
- Finish and Serve: Drizzle the tahini dressing over each bowl just before serving to add a creamy, tangy finish.
Notes
- To make this dish gluten-free, use tamari instead of soy sauce.
- Sweet potatoes can be swapped for butternut squash or carrots if desired.
- Adjust the tahini dressing thickness by adding more water for a lighter drizzle or less for a thicker sauce.
- Leftover roasted sweet potatoes and chickpeas make great salad toppers or sandwich fillers.
- For added protein, consider topping the bowl with a soft-boiled egg or grilled tofu.
Keywords: Miso glazed sweet potatoes, roasted chickpeas, quinoa bowl, tahini dressing, vegan bowl, healthy grain bowl, plant-based meals, gluten-free option
