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Miso Glazed Sweet Potato

Miso Glazed Sweet Potato Bowl: Flavorful and Nutritious Delight

Delight in this Miso Glazed Sweet Potato bowl, combining caramelized sweet potatoes and crispy chickpeas for a nutritious vegan meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Gluten-Free, Vegan
Calories: 480
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sweet Potato & Chickpeas
  • 4 cups sweet potatoes, cubed Adds natural sweetness and creaminess when roasted
  • 3 tablespoons white miso paste Provides umami flavor
  • 2 tablespoons maple syrup Sweetens the miso glaze
  • 2 tablespoons soy sauce (or tamari) For gluten-free, use tamari
  • 2 tablespoons olive oil Essential for roasting and glazing
  • 1 can chickpeas Provides plant-based protein and crunch
  • 1 teaspoon smoked paprika Elevates the flavor profile
  • 1 teaspoon ground cumin Earthy spice enhancing flavor
For the Base & Greens
  • 1 cup quinoa Protein-rich grain
  • 4 cups mixed salad greens Adds freshness and crunch
  • 1 medium carrot, julienned Adds color and crunch
For the Toppings
  • 2 tablespoons toasted sesame seeds Adds nutty flavor
  • 3 tablespoons tahini Key for creamy dressing

Equipment

  • Oven
  • Mixing bowl
  • Baking Sheets
  • Saucepan

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 425°F (220°C) and line two baking sheets with parchment paper.
  2. In a bowl, whisk together white miso paste, maple syrup, soy sauce, and olive oil. Toss sweet potato cubes in the glaze and spread them on one baking sheet.
  3. Pat dry chickpeas and toss with olive oil, smoked paprika, cumin, and salt. Spread them on the second baking sheet.
  4. Roast both baking sheets in the preheated oven for 25–30 minutes, flipping halfway through.
  5. Prepare quinoa according to package instructions, using 1 cup quinoa and 2 cups water. Simmer until liquid is absorbed.
  6. Whisk together tahini, lemon juice, maple syrup, minced garlic, salt, and water in a small bowl to make the dressing.
  7. Assemble bowls by dividing quinoa, adding salad greens, roasted sweet potatoes, and chickpeas.
  8. Top with julienned carrots, avocado slices, sesame seeds, and green onions.
  9. Drizzle with tahini dressing before serving to combine flavors.

Nutrition

Serving: 1bowlCalories: 480kcalCarbohydrates: 65gProtein: 12gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 7gMonounsaturated Fat: 10gSodium: 680mgPotassium: 750mgFiber: 12gSugar: 8gVitamin A: 18000IUVitamin C: 30mgCalcium: 100mgIron: 3mg

Notes

For meal prep, store each component separately and assemble when ready to eat. Feel free to swap vegetables according to seasons.

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