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Miso Glazed Sweet Potato Bowl

Miso Glazed Sweet Potato Bowl for Wholesome Meal Prep Bliss

Delight in this Miso Glazed Sweet Potato Bowl, a vibrant and wholesome dish perfect for meal prep and packed with flavors.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Lunch
Cuisine: Vegan
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sweet Potatoes
  • 4 medium Sweet Potatoes Choose firm, unblemished potatoes.
  • 3 tablespoons White Miso Paste If not available, blend tahini with soy sauce.
  • 2 tablespoons Maple Syrup Brown sugar can be used, but flavor will vary.
  • 2 tablespoons Soy Sauce Use tamari for a gluten-free option.
  • 1 tablespoons Rice Vinegar
  • 2 tablespoons Olive Oil
For the Chickpeas
  • 1 can Canned Chickpeas Pat dry for maximum crunch.
  • 1 teaspoon Smoked Paprika
  • 1 teaspoon Ground Cumin
  • 1 teaspoon Salt
For the Bowl Base
  • 1 cup Cooked Quinoa Can substitute with brown rice or farro.
  • 4 cups Mixed Salad Greens Kale or spinach can be used.
  • 1 medium Carrot Julienned or sliced.
  • 1 medium Avocado Choose ripe for best texture.
For Garnish and Dressing
  • 2 tablespoons Toasted Sesame Seeds Optional.
  • 2 stalks Green Onions Sliced, optional.
  • 2 tablespoons Tahini Can replace with almond butter thinned with lemon juice.

Equipment

  • Oven
  • Baking sheets
  • mixing bowl
  • Small Bowl
  • whisk
  • knife
  • cutting board

Method
 

Instructions for Miso Glazed Sweet Potato Bowl
  1. Preheat your oven to 425°F (220°C) and line two baking sheets with parchment paper.
  2. Whisk together white miso paste, maple syrup, soy sauce, rice vinegar, and olive oil until smooth. Toss sweet potatoes in the glaze.
  3. Drain, rinse, and pat chickpeas dry. Toss with olive oil, smoked paprika, ground cumin, and salt.
  4. Spread sweet potatoes and chickpeas on separate baking sheets and roast for 25-30 minutes, flipping halfway.
  5. Prepare quinoa according to package instructions for the base of the bowl.
  6. Whisk together tahini, lemon juice, maple syrup, water, and minced garlic in a small bowl to make the dressing.
  7. Assemble your bowls: start with quinoa, add mixed greens, roasted sweet potatoes, chickpeas, carrots, and avocado.
  8. Drizzle tahini dressing over the top and garnish with sesame seeds and green onions before serving.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 60gProtein: 14gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gSodium: 700mgPotassium: 800mgFiber: 12gSugar: 8gVitamin A: 150IUVitamin C: 30mgCalcium: 10mgIron: 20mg

Notes

Store components separately for meal prep. Keeps fresh for up to 3 days. Roast sweet potatoes and chickpeas ahead of time for easy meals.

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