Description

This Miso Glazed Sweet Potato Bowl features caramelized sweet potatoes coated in a savory miso glaze, served over a bed of nutrient-rich quinoa and fresh greens. Enhanced with roasted broccoli, shredded carrots, chickpeas, and a creamy tahini dressing, this vibrant, wholesome bowl offers a delicious balance of sweet, savory, and tangy flavors perfect for a healthy, satisfying meal.

Ingredients

Scale

Sweet Potato and Miso Glaze

2 large sweet potatoes, cubed (about 4 cups)
2 tablespoons miso paste
1 tablespoon maple syrup
1 tablespoon sesame oil
1 tablespoon tamari or soy sauce
1 teaspoon rice vinegar
1 clove garlic, minced (optional)
½ teaspoon grated fresh ginger (optional)

Grain and Vegetables

2 cups cooked quinoa or brown rice, farro, or millet
2 cups chopped kale or mixed greens
1 cup roasted or steamed broccoli florets
1 cup shredded carrots
1 cup cooked or roasted chickpeas

Toppings and Dressing

1 avocado, sliced
2 tablespoons sesame seeds
Fresh cilantro or scallions for garnish
2 tablespoons tahini (optional)
1 tablespoon fresh lemon juice (optional)
1 teaspoon maple syrup (optional)
1 tablespoon warm water to thin (optional)
Pinch of salt (optional)

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Instructions

Preheat and prepare sweet potatoes: Preheat the oven to 425°F (218°C) and line a baking sheet with parchment paper. Spread the cubed sweet potatoes evenly on the prepared sheet to ensure even roasting.
Make the miso glaze: In a mixing bowl, whisk together miso paste, maple syrup, sesame oil, tamari, rice vinegar, garlic, and fresh ginger if using. This glaze will add a deeply savory and sweet flavor layer to the sweet potatoes.
Coat and roast sweet potatoes: Pour the miso glaze over the cubed sweet potatoes and toss well to coat each piece evenly. Roast in the oven for 25 to 30 minutes, flipping halfway through, until the sweet potatoes are tender and caramelized.
Cook grains: Prepare 2 cups of quinoa or your choice of brown rice, farro, or millet according to package instructions. This will serve as the hearty base of your bowl.
Prepare kale: Massage the chopped kale or mixed greens with a drizzle of olive oil and a pinch of salt until softened and vibrant, helping to tenderize the leaves.
Cook broccoli and prepare other vegetables: Roast or steam broccoli florets until tender. Have shredded carrots ready and cook or roast chickpeas as preferred for added protein and texture.
Make tahini dressing (optional): Whisk together tahini, lemon juice, maple syrup, and warm water until smooth. Adjust the consistency with additional water if needed for a perfect creamy dressing.
Assemble bowls: Divide the cooked quinoa among four bowls. Layer the massaged kale or greens, broccoli, shredded carrots, and chickpeas on top to create a colorful, balanced mix.
Add sweet potatoes and toppings: Add a generous portion of the roasted miso-glazed sweet potatoes to each bowl. Top with sliced avocado, sprinkle with sesame seeds, and garnish with fresh cilantro or scallions.
Serve with dressing: Drizzle the tahini dressing over the bowls if desired, for a rich, nutty finish that complements the roasted flavors.

Notes

For a vegan option, ensure the tamari or soy sauce is vegan-friendly and omit any optional ingredients as desired.
The tahini dressing is optional but highly recommended to enhance flavor and creaminess.
You can substitute any preferred grain such as brown rice, farro, or millet instead of quinoa.
Massaging the kale softens its texture and makes it easier to eat raw in the bowl.
Roasting the sweet potatoes at a high heat ensures caramelization and depth of flavor.