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bowl with miso glazed sweet potato, quinoa, spinach, chickpeas, miso vinaigrette, red onion, and crispy onion on top seen from up close

Miso Sweet Potato & Quinoa Bowl

A filling, plant-based bowl of goodness: miso glazed sweet potato, quinoa, leafy greens, and more topped with a miso vinaigrette
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Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Course Dinner, Lunch
Servings 2 people

Equipment

  • oven
  • Pan

Ingredients
  

  • 1 large sweet potato, peeled and cubed

The Miso Glaze

  • 1 tbsp miso
  • 1 tsp lemon juice
  • 1 tsp sugar (brown or cane)
  • 1 clove of garlic, grated
  • 2 tbsp olive oil
  • 1 knob of ginger, grated (about 2x2 cm/1x1")

Bowl

  • ½ cup quinoa (±75 grams per person)
  • 1 cup cooked chickpeas (±50 grams per person)
  • 2 handfuls of spinach
  • ½ red onion, sliced (option: quick pickled in a bit of vinegar with sugar and salt)
  • 1 tbsp sesame seeds, black & white
  • 1 tbsp crispy fried onion bits
  • fresh coriander

Miso Vinaigrette

  • 1 tbsp miso
  • 1 tbsp agave (or maple)
  • 1 tbsp lemon juice
  • 1 tbsp olive oil
  • cracked black pepper
  • tiny pinch of salt

Instructions
 

  • Preheat your oven to 200 °C and line a baking sheet. Start by peeling the sweet potato and cutting it into cubes.
  • Then we'll move onto the miso glaze. In a cup, combine the miso, lemon juice, sugar, garlic, olive oil, and ginger. Whisk together. Coat all of the sweet potato cubes and get them onto your baking sheet. Pop into the oven for 30 minutes or until crispy and browned.
  • Now cook the quinoa according to the instructions. Rinse the chickpeas and set aside, season with a bit of salt and pepper.
  • Get a bowl for the miso vinaigrette. Add the miso, agave, lemon juice, olive oil, salt and pepper and whisk. Cut the onion and if you're going for it, make a quick pickle by putting the red onion in a bowl with a splash of vinegar, sugar, and salt.
  • Get two bowls ready to serve. Add the spinach, the cooked quinoa, the chickpeas, the sweet potato, the red onion, the crispy onion bits, the sesame seeds, the vinaigrette, and a bit of fresh coriander.
  • Enjoy!

Notes

This recipe is totally gluten free. 
You can keep the sweet potato in the fridge for up to a few days. Reheat in the oven or enjoy cold! I even put some in a sandwich and yum, it was delicious. 
Keyword Gluten Free, Plantbased, Sweet Potato, Vegan
Tried this recipe?Let us know how it was!