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Miso Glazed Sweet Potato Bowl

Miso Glazed Sweet Potato Bowl for Easy Weeknight Bliss

This Miso Glazed Sweet Potato Bowl combines sweet potatoes and roasted chickpeas for a nutritious and delightful meal prep option.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Bowl
  • 2 large Sweet Potatoes Substitute with butternut squash or Brussels sprouts if desired.
  • 1 can Chickpeas Consider using black beans or cannellini beans.
  • 1 cup Cooked Quinoa Brown rice or farro can also be used.
  • 4 cups Mixed Salad Greens Spinach, arugula, or kale are good substitutes.
  • 1 medium Carrot Can substitute with bell pepper or cucumber.
  • 1 medium Avocado Tahini or yogurt can be used for creaminess.
For the Glaze
  • 3 tablespoons White Miso Paste Substitute with tahini and soy sauce mix if needed.
  • 2 tablespoons Maple Syrup Agave nectar or honey can be used.
  • 2 tablespoons Soy Sauce Tamari is good for gluten-free.
  • 1 tablespoon Rice Vinegar Can replace with apple cider vinegar.
  • 2 tablespoons Olive Oil Avocado oil or melted coconut oil can substitute.
  • 1 teaspoon Cumin Dash of chili powder can be used if missing.
  • 1 teaspoon Smoked Paprika Consider chili powder for a spicy twist.
For the Tahini Dressing
  • 1/4 cup Tahini Unsweetened almond butter can be a substitute.
  • 2 tablespoons Lemon Juice Lime juice is a good alternative too.
  • 1 clove Garlic Adjust garlic to taste for proper seasoning.
  • 1/2 teaspoon Salt

Equipment

  • Oven
  • Mixing Bowl
  • Baking Sheets
  • Parchment paper
  • Small Bowl

Method
 

Preparation Steps
  1. Preheat your oven to 425°F (220°C) and line two baking sheets with parchment paper.
  2. In a mixing bowl, whisk together white miso paste, maple syrup, soy sauce, rice vinegar, and olive oil until smooth. Toss sweet potato cubes in this glaze and spread them on one baking sheet.
  3. Rinse and dry the chickpeas, then combine with olive oil, cumin, smoked paprika, and salt, and spread them on the second baking sheet.
  4. Place both baking sheets in the oven and roast for 25-30 minutes, flipping halfway.
  5. While roasting, prepare the quinoa according to package instructions.
  6. In a small bowl, whisk tahini, lemon juice, maple syrup, minced garlic, and salt until smooth, adding water to reach desired consistency.
  7. Divide cooked quinoa among bowls, layer mixed salad greens, roasted sweet potatoes, and chickpeas, and add carrot and avocado.
  8. Drizzle tahini dressing over each bowl and sprinkle with sesame seeds and green onions before serving.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 50gProtein: 12gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gSodium: 600mgPotassium: 800mgFiber: 10gSugar: 7gVitamin A: 1500IUVitamin C: 20mgCalcium: 80mgIron: 3mg

Notes

Ensure sweet potatoes and chickpeas are in a single layer for even roasting. Store components separately to maintain freshness.

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