Name: Delicious Miso Glazed Sweet Potato Bowl for Everyone
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Asian
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)

Description

A deliciously versatile Miso Glazed Sweet Potato Bowl, perfect for any season, featuring caramelized sweet potatoes, crispy chickpeas, and fresh greens.

Ingredients

Scale

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)

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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