Go Back
Miso glazed sweet potato bowl topped with fresh vegetables and sesame seeds

Miso Glazed Sweet Potato Bowl

A vibrant and nutritious bowl combining roasted sweet potatoes, chickpeas, and greens drizzled with a creamy tahini dressing.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Lunch
Cuisine: Mediterranean, Vegan
Calories: 550
Ingredients Method Notes

Ingredients
  

For the sweet potato and chickpeas
  • 2 large sweet potatoes, peeled and cut into 1-inch cubes
  • 2 tablespoons white miso paste
  • 2 tablespoons maple syrup
  • 1 tablespoon soy sauce (or tamari for gluten-free)
  • 1 tablespoon rice vinegar
  • 2 tablespoons olive oil, divided
  • 1 15 ounce can chickpeas, drained and rinsed
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon salt
For serving
  • 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 (additional)
  • 2 tablespoons water (plus more as needed)
  • 1 small garlic clove, minced
  • Pinch of salt

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C) and line two baking sheets with parchment paper.
  2. In a bowl, combine the miso paste, maple syrup, soy sauce, rice vinegar, and 1 tablespoon of olive oil. Whisk until smooth.
  3. Toss the sweet potato cubes in the mixture until they are evenly coated and spread them on one of the prepared baking sheets.
  4. Pat the chickpeas dry with a paper towel. In another bowl, mix the chickpeas with the remaining olive oil, smoked paprika, cumin, and salt.
  5. Spread the chickpeas on the second baking sheet.
Roasting
  1. Roast the sweet potatoes and chickpeas for 25-30 minutes, flipping them halfway through for even cooking. They should be caramelized and crispy when done.
Tahini Dressing
  1. While the vegetables roast, prepare your quinoa according to the package instructions if you haven’t already done so.
  2. For the tahini dressing, whisk together tahini, lemon juice, maple syrup, water, minced garlic, and a pinch of salt in a small bowl. Adjust the consistency by adding more water if necessary.
Assembly
  1. Once everything is ready, divide the cooked quinoa among four bowls.
  2. Top with mixed greens, roasted sweet potatoes, crispy chickpeas, julienned carrot, sliced avocado, toasted sesame seeds, and sliced green onions.
  3. Drizzle the tahini dressing over each bowl just before serving.

Notes

Feel free to swap the chickpeas for black beans or add different vegetables based on your preferences! Store components separately for optimal freshness.