Miso Glazed Sweet Potato is a delightful bowl that fills your heart and stomach with warmth and comfort. This versatile dish features caramelized sweet potatoes, crispy chickpeas, and fresh greens, making it perfect for any season. The combination of sweet and savory flavors creates a unique taste experience that you’ll love. Let’s dive into this delicious recipe!
Why You’ll Love This Miso Glazed Sweet Potato
This miso sweet potato recipe is packed with benefits. First, it’s a healthy vegan option, perfect for those seeking nutritious meals. Second, the sweet potatoes with miso glaze offer a delightful flavor combination that elevates any dinner. Third, it’s easy to make, taking only about 45 minutes from start to finish. Fourth, it can be a filling main course or a fantastic side dish. Fifth, it’s customizable; you can add or swap ingredients based on your preferences. Finally, this dish is great for meal prep, ensuring you have delicious lunches ready throughout the week. You won’t regret giving this miso glazed sweet potato dish a try!
Ingredients for Miso Glazed Sweet Potato
Gather these items:
- 4 cups Sweet Potatoes (Peeled and cubed)
- 3 tablespoons White Miso Paste (Substitute with tahini and soy sauce if necessary)
- 2 tablespoons Maple Syrup (Agave syrup works if preferred)
- 2 tablespoons Soy Sauce (or Tamari) (Use tamari for gluten-free)
- 1 tablespoon Rice Vinegar (Lemon juice can be used as a quick swap)
- 2 tablespoons Olive Oil (Avocado oil is a delicious alternative)
- 1 can Chickpeas (Use canned for convenience or dried for control)
- 1 teaspoon Smoked Paprika (Enhances flavor)
- 1 teaspoon Cumin (Adjust for preferred spice level)
- Salt (Season to taste)
- 2 cups Cooked Quinoa (Can swap for brown rice or other grains)
- 4 cups Mixed Salad Greens (Kale or spinach makes a great substitute)
- 1 medium Carrot (Julienne for optimal texture)
- 1 medium Avocado (Slice just before serving)
- 2 tablespoons Toasted Sesame Seeds (Sprinkle generously)
- 2 tablespoons Green Onions (Thinly sliced for even distribution)
- 3 tablespoons Tahini (Thin with water to desired consistency)
How to Make Miso Glazed Sweet Potato Step-by-Step
- Step 1: Preheat your oven to 425°F (220°C) and line two baking sheets with parchment paper.
- Step 2: In a large mixing bowl, whisk together white miso paste, maple syrup, soy sauce, rice vinegar, and olive oil until well combined. Toss the sweet potatoes in this mixture.
- Step 3: Pat the chickpeas dry and combine olive oil, smoked paprika, cumin, and salt in another bowl. Toss the chickpeas in this mixture.
- Step 4: Spread the sweet potatoes and chickpeas on the baking sheets and roast for 25-30 minutes, flipping halfway.
- Step 5: While roasting, rinse and cook quinoa according to package directions.
- Step 6: Whisk tahini, lemon juice, maple syrup, crushed garlic, and salt in a small bowl, thinning with water as needed.
- Step 7: Assemble bowls with quinoa, salad greens, sweet potatoes, chickpeas, carrot, and avocado.
- Step 8: Drizzle tahini dressing over each bowl and top with sesame seeds and green onions.
Pro Tips for the Best Miso Glazed Sweet Potato
Keep these in mind:
- Make sure to cut the sweet potatoes into uniform cubes for even cooking.
- For a spicy kick, consider adding a pinch of cayenne pepper to the chickpeas.
- Use fresh ingredients for the best flavor, especially the greens and avocado.
- Consider using a high-quality miso for a richer taste.
- Try adding different vegetables like bell peppers or zucchini for variety.
Best Ways to Serve Miso Glazed Sweet Potato
This miso roasted sweet potatoes dish is perfect on its own, but you can serve it alongside grilled tofu or tempeh for added protein. It also pairs beautifully with a light miso dressing for added flavor. For a heartier meal, consider serving it over a bed of brown rice or quinoa.
How to Store and Reheat Miso Glazed Sweet Potato
Store any leftovers in an airtight container in the fridge for up to 3 days. When ready to enjoy, simply reheat in the oven at 350°F (175°C) for about 10-15 minutes, or until warmed through. This dish is excellent for meal prep, allowing you to enjoy healthy meals throughout the week.
Frequently Asked Questions About Miso Glazed Sweet Potato
What’s the secret to perfect Miso Glazed Sweet Potato?
The secret lies in the balance of flavors. Using high-quality sweet potato miso sauce and roasting the sweet potatoes until caramelized creates a delicious depth of flavor. Don’t skip the tahini dressing, as it adds a creamy finish!
Can I make Miso Glazed Sweet Potato ahead of time?
Absolutely! You can prepare the sweet potatoes and chickpeas ahead and store them in the fridge. Just reheat when you’re ready to serve, making it an ideal miso sweet potato recipe for meal prep.
How do I avoid common mistakes with Miso Glazed Sweet Potato?
To avoid mushy sweet potatoes, ensure you cut them into even pieces and roast them at a high temperature. Also, make sure to dry your chickpeas thoroughly before roasting to achieve that crispy texture.
Variations of Miso Glazed Sweet Potato You Can Try
Here are some ideas:
- Swap sweet potatoes for other root vegetables like carrots or parsnips for a different flavor profile.
- Add nuts like walnuts or pecans for extra crunch and nutrition.
- Experiment with different grains, like farro or barley, instead of quinoa.
- For a non-vegan option, consider adding a poached egg on top for added richness.
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Delicious Miso Glazed Sweet Potato Bowl for Everyone
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
A deliciously versatile Miso Glazed Sweet Potato Bowl, perfect for any season, featuring caramelized sweet potatoes, crispy chickpeas, and fresh greens.
Ingredients
- 4 cups Sweet Potatoes (Peeled and cubed)
- 3 tablespoons White Miso Paste (Substitute with tahini and soy sauce if necessary)
- 2 tablespoons Maple Syrup (Agave syrup works if preferred)
- 2 tablespoons Soy Sauce (or Tamari) (Use tamari for gluten-free)
- 1 tablespoon Rice Vinegar (Lemon juice can be used as a quick swap)
- 2 tablespoons Olive Oil (Avocado oil is a delicious alternative)
- 1 can Chickpeas (Use canned for convenience or dried for control)
- 1 teaspoon Smoked Paprika (Enhances flavor)
- 1 teaspoon Cumin (Adjust for preferred spice level)
- Salt (Season to taste)
- 2 cups Cooked Quinoa (Can swap for brown rice or other grains)
- 4 cups Mixed Salad Greens (Kale or spinach makes a great substitute)
- 1 medium Carrot (Julienne for optimal texture)
- 1 medium Avocado (Slice just before serving)
- 2 tablespoons Toasted Sesame Seeds (Sprinkle generously)
- 2 tablespoons Green Onions (Thinly sliced for even distribution)
- 3 tablespoons Tahini (Thin with water to desired consistency)
Instructions
- Preheat your oven to 425°F (220°C) and line two baking sheets with parchment paper.
- In a large mixing bowl, whisk together white miso paste, maple syrup, soy sauce, rice vinegar, and olive oil until well combined. Toss the sweet potatoes in this mixture.
- Pat the chickpeas dry and combine olive oil, smoked paprika, cumin, and salt in another bowl. Toss the chickpeas in this mixture.
- Spread the sweet potatoes and chickpeas on the baking sheets and roast for 25-30 minutes, flipping halfway.
- While roasting, rinse and cook quinoa according to package directions.
- Whisk tahini, lemon juice, maple syrup, crushed garlic, and salt in a small bowl, thinning with water as needed.
- Assemble bowls with quinoa, salad greens, sweet potatoes, chickpeas, carrot, and avocado.
- Drizzle tahini dressing over each bowl and top with sesame seeds and green onions.
Notes
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 8 g
- Sodium: 500 mg
- Fat: 15 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 10 g
- Protein: 12 g
- Cholesterol: 0 mg
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