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Miso Glazed Sweet Potato Bowl with Crispy Chickpeas and Tahini Dressing Recipe

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★★★★★

4.9 from 105 reviews

This Miso Glazed Sweet Potato Bowl is a vibrant and nutritious meal featuring caramelized sweet potatoes coated in a savory miso glaze, crispy seasoned chickpeas, fluffy quinoa, and fresh salad greens. Topped with a creamy tahini dressing, avocado, and toasted sesame seeds, this dish offers a delightful balance of flavors and textures perfect for a wholesome lunch or dinner.

Ingredients

Scale

Sweet Potatoes and Glaze

  • 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
  • 1 tablespoon olive oil

Chickpeas

  • 1 (15 ounce) can chickpeas, drained and rinsed
  • 1 tablespoon olive oil
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon salt

Grain and Vegetables

  • 2 cups cooked quinoa
  • 4 cups mixed salad greens
  • 1 large carrot, julienned
  • 1 avocado, sliced
  • 2 tablespoons toasted sesame seeds
  • 2 green onions, sliced

Tahini Dressing

  • 3 tablespoons tahini
  • 2 tablespoons lemon juice
  • 1 tablespoon maple syrup
  • 2 tablespoons water, plus more as needed
  • 1 small garlic clove, minced
  • Pinch of salt

Instructions

  1. Prepare for Roasting: Preheat your oven to 425°F (220°C) and line two baking sheets with parchment paper for easy clean-up and to prevent sticking.
  2. Glaze Sweet Potatoes: In a mixing bowl, whisk together the white miso paste, maple syrup, soy sauce, rice vinegar, and olive oil. Toss the sweet potato cubes in this mixture until they are evenly coated. Spread the glazed sweet potatoes out on one of the prepared baking sheets in a single layer.
  3. Season Chickpeas: Pat the drained chickpeas dry using a paper towel to remove excess moisture. In another bowl, toss the chickpeas with olive oil, smoked paprika, cumin, and salt ensuring they are well coated. Spread them on the second baking sheet.
  4. Roast Components: Place both baking sheets in the preheated oven. Roast the sweet potatoes and chickpeas for 25-30 minutes, flipping them halfway through cooking. The sweet potatoes should become caramelized and tender while the chickpeas turn golden and crispy.
  5. Cook Grain: While the sweet potatoes and chickpeas roast, prepare your quinoa according to the package instructions if it is not already cooked. This will serve as the base for your bowl.
  6. Prepare Dressing: In a small bowl, whisk together tahini, lemon juice, maple syrup, water, minced garlic, and a pinch of salt until the dressing is smooth and creamy. Add more water if needed to reach your desired consistency.
  7. Assemble Bowls: Divide the cooked quinoa among four bowls. Layer each bowl with mixed salad greens, the roasted sweet potatoes, crispy chickpeas, julienned carrots, sliced avocado, toasted sesame seeds, and sliced green onions.
  8. Finish and Serve: Drizzle each bowl generously with the tahini dressing just before serving for a delicious and nourishing meal.

Notes

  • You can substitute quinoa with brown rice or couscous if preferred.
  • For a gluten-free version, use tamari instead of soy sauce.
  • Add more water to the tahini dressing to make it thinner if you like it as a drizzle.
  • Store leftover roasted sweet potatoes and chickpeas separately in airtight containers in the refrigerator for up to 3 days.
  • This bowl makes a great meal prep option as all components can be made in advance.

Keywords: Miso glazed sweet potato, roasted chickpeas, quinoa bowl, vegan meal, healthy bowl, tahini dressing, gluten-free option

Find it online: https://cheflenacooks.com/miso-glazed-sweet-potato-bowl-with-crispy-chickpeas-and-tahini-dressing-recipe/