Name: Miso Glazed Sweet Potato Buddha Bowl
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Asian-Inspired
Ingredients: 1 large sweet potato, peeled and cubed; 2 tablespoons white miso paste; 1 tablespoon maple syrup; 1 tablespoon tamari or soy sauce; 1 tablespoon rice vinegar; 1 tablespoon olive oil; 1 cup cooked quinoa; 1 cup shredded red cabbage; 1 small cucumber, thinly sliced; 1 avocado, cubed; 1 medium carrot, ribboned; 1 tablespoon sesame seeds; 2 tablespoons tahini; 1 tablespoon lemon juice; 1 clove garlic, minced; 2 tablespoons water (for thinning sauce)

Description

This Miso Glazed Sweet Potato Buddha Bowl is a vibrant vegan recipe packed with roasted sweet potatoes, quinoa, crunchy vegetables, and a creamy tahini miso sauce. A perfect healthy lunch or dinner idea, it’s gluten-free, satisfying, and full of umami flavor.

Ingredients

1 large sweet potato, peeled and cubed

2 tablespoons white miso paste

1 tablespoon maple syrup

1 tablespoon tamari or soy sauce

1 tablespoon rice vinegar

1 tablespoon olive oil

1 cup cooked quinoa

1 cup shredded red cabbage

1 small cucumber, thinly sliced

1 avocado, cubed

1 medium carrot, ribboned

1 tablespoon sesame seeds

2 tablespoons tahini

1 tablespoon lemon juice

1 clove garlic, minced

2 tablespoons water (for thinning sauce)

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Instructions

1. Preheat the oven to 400°F (200°C).

2. In a bowl, whisk together miso paste, maple syrup, tamari, rice vinegar, and olive oil.

3. Toss the cubed sweet potatoes in the miso glaze until well coated.

4. Spread sweet potatoes on a lined baking sheet and roast for 30 minutes, flipping halfway through.

5. Cook quinoa according to package directions, then fluff with a fork and let it cool.

6. While everything cooks, prep the veggies: shred the red cabbage, slice cucumber, ribbon the carrot, and cube the avocado.

7. For the sauce, whisk tahini, lemon juice, garlic, water, and a spoonful of miso until smooth and pourable.

8. Assemble the bowl with quinoa at the base, then arrange sweet potatoes and veggies around it.

9. Drizzle tahini miso sauce on top and sprinkle with sesame seeds.

10. Serve immediately or store components separately for meal prep.

Notes

Roast extra sweet potatoes to save for the next day’s lunch.

If the tahini sauce is too thick, add water a teaspoon at a time until it’s pourable.

Swap quinoa for brown rice or farro for variety.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main
Method: Roasted
Cuisine: Asian-Inspired

Nutrition

Serving Size: 1 bowl
Calories: 420
Sugar: 10g
Sodium: 620mg
Fat: 18g
Saturated Fat: 2g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 54g
Fiber: 9g
Protein: 10g
Cholesterol: 0mg