Description
Miso Glazed Sweet Potato Buddha Bowl is a colorful, nourishing easy dinner that combines roasted sweet potatoes, crispy chickpeas, fluffy quinoa, and fresh veggies with a silky miso tahini drizzle—perfect for healthy meal prep, quick weeknight dinners, or wholesome lunch ideas when you need an easy recipe that still feels special.
Ingredients
2 large sweet potatoes peeled and cut into 1-inch cubes
3 tablespoons olive oil divided
2 tablespoons white miso paste divided
2 tablespoons maple syrup divided
2 tablespoons rice vinegar divided
2 tablespoons soy sauce or tamari divided
2 cloves garlic minced
1 cup dry quinoa rinsed
2 cups water or vegetable broth
1 can chickpeas drained and rinsed (15 ounces)
2 cups broccoli florets
3 cups kale or baby spinach loosely packed
1 cup shredded carrots
1 large avocado sliced
2 tablespoons tahini
1 teaspoon sesame oil
3–4 tablespoons water for thinning dressing
1 tablespoon sesame seeds for serving
1/2 teaspoon fine sea salt plus more to taste
1/4 teaspoon black pepper
Instructions
1. Preheat the oven to 400°F (200°C) and line two baking sheets with parchment paper.
2. Toss the cubed sweet potatoes with 1 1/2 tablespoons olive oil, salt, and pepper, then spread them on one baking sheet.
3. In a small bowl whisk together 1 tablespoon white miso paste, 1 tablespoon maple syrup, 1 tablespoon rice vinegar, and 1 tablespoon soy sauce or tamari, then drizzle over the sweet potatoes and toss to coat.
4. On the second baking sheet combine the broccoli florets and chickpeas with the remaining 1 1/2 tablespoons olive oil, minced garlic, a pinch of salt, and pepper, then spread into an even layer.
5. Roast both pans for 25–30 minutes, tossing halfway through, until the sweet potatoes are tender and caramelized and the broccoli and chickpeas are golden with crisp edges.
6. While the veggies roast, rinse the quinoa under cold water, then add it to a saucepan with the water or vegetable broth and a pinch of salt.
7. Bring the quinoa to a boil, reduce the heat to low, cover, and simmer for about 15 minutes until the liquid is absorbed.
8. Turn off the heat and let the quinoa steam, covered, for 5 minutes, then fluff with a fork.
9. Prepare the fresh toppings by shredding the carrots, slicing the avocado, and tearing the kale into bite-sized pieces.
10. If using kale, massage it with a small drizzle of olive oil and a pinch of salt for 1–2 minutes until it softens and darkens in color.
11. Make the miso tahini dressing by whisking together the tahini, remaining 1 tablespoon white miso paste, remaining 1 tablespoon maple syrup, remaining 1 tablespoon rice vinegar, remaining 1 tablespoon soy sauce or tamari, and sesame oil.
12. Add 3–4 tablespoons water to the dressing, a little at a time, whisking until it is smooth and pourable, then taste and adjust seasoning.
13. To assemble each bowl, add a generous scoop of warm quinoa as the base.
14. Arrange the roasted miso sweet potatoes, roasted broccoli, and crispy chickpeas around the bowl.
15. Add a handful of kale or spinach, a small pile of shredded carrots, and a few slices of avocado to each bowl.
16. Drizzle the miso tahini dressing over the top and finish with a sprinkle of sesame seeds before serving.
Notes
For the best texture, make sure the chickpeas are very dry before roasting and do not overcrowd the baking sheets—this helps everything crisp up instead of steaming and keeps your Buddha bowl components beautifully golden and caramelized.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Roasting
- Cuisine: Asian-inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 10
- Sodium: 780
- Fat: 22
- Saturated Fat: 3
- Unsaturated Fat: 18
- Trans Fat: 0
- Carbohydrates: 70
- Fiber: 11
- Protein: 16
- Cholesterol: 0
Keywords: miso glazed sweet potato buddha bowl, vegetarian dinner, healthy bowl, quinoa bowl, meal prep, easy recipe, dinner ideas, lunch ideas