Description
This Miso Glazed Sweet Potato Buddha Bowl is the kind of easy recipe that makes healthy eating feel exciting, colorful, and completely satisfying. Tender roasted sweet potatoes are coated in a savory-sweet miso glaze, then layered with fluffy quinoa, crisp vegetables, creamy avocado, and a rich tahini drizzle. It is perfect for a quick breakfast meal prep, easy dinner, healthy snack-style lunch, or fresh dinner idea when you want nourishing food ideas that still taste bold and comforting.
Ingredients
1 medium sweet potato, peeled and cubed
1 tablespoon white miso paste
1 tablespoon maple syrup
1 tablespoon olive oil
1/2 cup uncooked quinoa
1 cup water
1 cup broccoli florets
1 cup chickpeas, drained and rinsed
1 cup kale, stems removed
1/2 cup shredded carrots
1/2 avocado, sliced
2 tablespoons tahini
1 tablespoon lemon juice
1 small garlic clove, grated
2 to 4 tablespoons water
1 teaspoon sesame seeds
1/4 teaspoon salt
1/4 teaspoon black pepper
Instructions
1. Preheat the oven to 425°F. Line a baking sheet with parchment paper.
2. In a bowl, toss the sweet potato cubes with miso paste, maple syrup, olive oil, salt, and black pepper until well coated.
3. Spread the sweet potatoes on one side of the baking sheet.
4. Toss the broccoli and chickpeas with a light drizzle of olive oil and place them on the other side of the sheet.
5. Roast for 25 to 30 minutes, flipping halfway through, until the sweet potatoes are tender and caramelized and the broccoli is lightly browned.
6. While the vegetables roast, rinse the quinoa and combine it with water in a saucepan. Bring to a boil, reduce to low, cover, and cook for 15 minutes. Let it sit for 5 minutes, then fluff with a fork.
7. Massage the kale for about 1 minute with a tiny squeeze of lemon juice or a few drops of olive oil until slightly softened.
8. In a small bowl, whisk together tahini, lemon juice, grated garlic, and 2 to 4 tablespoons water until smooth and pourable.
9. Assemble the bowl by adding quinoa first, then the roasted sweet potatoes, broccoli, chickpeas, kale, shredded carrots, and avocado.
10. Drizzle with the tahini sauce and finish with sesame seeds before serving.
Notes
Cut the sweet potatoes into evenly sized cubes so they roast at the same rate and caramelize nicely.
Keep the tahini drizzle slightly loose so it spreads easily over the bowl instead of clumping in one spot.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Fusion
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 12g
- Sodium: 620mg
- Fat: 21g
- Saturated Fat: 3g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 13g
- Protein: 14g
- Cholesterol: 0mg
Keywords: miso glazed sweet potato buddha bowl, buddha bowl, sweet potato bowl, quinoa bowl, healthy dinner, easy recipe, vegetarian bowl, meal prep bowl, dinner ideas, food ideas