Miso Glazed Sweet Potato Buddha Bowl
A colorful and nutritious Buddha bowl featuring miso-glazed sweet potatoes, quinoa, chickpeas, and fresh vegetables.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Vegan
- Diet: Vegan
Ingredients
Scale
- 2 medium sweet potatoes, diced
- 1 cup quinoa, rinsed
- 1 can chickpeas, drained and rinsed
- 2 tablespoons miso paste
- 2 tablespoons maple syrup
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 1 cup mixed fresh vegetables (e.g., bell peppers, carrots, spinach)
- Sesame seeds, for garnish
Instructions
- Preheat the oven to 425°F (220°C).
- Mix the miso paste, maple syrup, olive oil, salt, and pepper until smooth.
- Toss the diced sweet potatoes in the miso mixture until well coated.
- Spread the sweet potatoes evenly on a baking sheet.
- Roast the sweet potatoes for 25-30 minutes.
- Cook the quinoa according to package instructions.
- Heat the chickpeas in a pan until warm.
- Assemble the bowl with quinoa, sweet potatoes, chickpeas, and fresh vegetables.
- Garnish with sesame seeds and serve immediately.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 410
- Sugar: 8g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 0mg