Miso Glazed Sweet Potato Bowl
A delightful mix of roasted sweet potatoes, crispy chickpeas, and fresh veggies, this bowl offers vibrant flavors and a wealth of nutrients for a satisfying meal.
Ingredients
For the roasted ingredients
- 2 large sweet potatoes, peeled and cut into 1-inch cubes
- 1 15 ounce can chickpeas, drained and rinsed
- 1 tablespoon olive oil For tossing chickpeas
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/4 teaspoon salt
For the miso glaze
- 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 For miso glaze
For the bowl assembly
- 2 cups cooked quinoa
- 4 cups mixed salad greens
- 1 large carrot, julienned
- 1 large avocado, sliced
- 2 tablespoons toasted sesame seeds
- 2 green onions sliced
For the tahini dressing
- 3 tablespoons tahini
- 2 tablespoons lemon juice
- 1 tablespoon maple syrup
- 2 tablespoons water, plus more as needed
- 1 small clove garlic, minced
- pinch salt
Instructions
Preparation
- Preheat the oven to 425°F (220°C) and line two baking sheets with parchment paper.
- In a bowl, whisk together the miso paste, maple syrup, soy sauce, rice vinegar, and olive oil. Toss sweet potato cubes in the mixture until evenly coated. Spread the cubes 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 them on the second baking sheet.
Cooking
- Roast sweet potatoes and chickpeas for 25-30 minutes, flipping halfway through until the sweet potatoes are caramelized and the chickpeas are golden and crispy.
- While roasting, cook quinoa according to package instructions if not already prepared.
Assembly
- 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 any leftovers in an airtight container in the refrigerator for up to 4 days. The flavors meld beautifully over time. Adjust the sweetness of the miso glaze to your preference by adding more or less maple syrup.
Nutrition
Serving: 1gCalories: 500kcalCarbohydrates: 75gProtein: 15gFat: 18gSaturated Fat: 3gSodium: 600mgFiber: 12gSugar: 10g