Description
Get ready to fall in love with the ultimate colorful, nourishing, and flavor-packed Miso Glazed Sweet Potato Buddha Bowl. This easy recipe combines roasted miso-glazed sweet potatoes, crispy chickpeas, fluffy quinoa, crunchy kale and carrots, creamy avocado, and a tangy tahini dressing. Perfect for a quick lunch or easy dinner, it’s vegan, gluten-free, meal-prep friendly, and full of wholesome ingredients. Whether you’re looking for healthy snack ideas, quick weeknight dinners, or vibrant food ideas, this buddha bowl ticks all the boxes.
Ingredients
1 medium sweet potato, peeled and cubed
2 tablespoons white miso paste
1 tablespoon maple syrup
1 tablespoon soy sauce or tamari
1 tablespoon rice vinegar
1 teaspoon toasted sesame oil
1 cup cooked chickpeas
1 cup quinoa, uncooked
2 cups kale, chopped and massaged
1 cup shredded carrots
1 cup broccoli florets
1 avocado, sliced
2 tablespoons tahini
1 clove garlic, minced
2 tablespoons lemon juice
2 tablespoons water
Salt, to taste
2 teaspoons sesame seeds
Instructions
1. In a bowl, whisk together miso paste, maple syrup, soy sauce, rice vinegar, and sesame oil to create the glaze.
2. Toss sweet potato cubes in the glaze until fully coated.
3. Roast the sweet potatoes at 400°F (200°C) for 25–30 minutes, flipping halfway through.
4. On a separate baking tray, toss broccoli with olive oil, salt, and pepper. Roast for 20–25 minutes until crispy.
5. Toss chickpeas with olive oil and optional seasoning. Roast until golden and crunchy.
6. Rinse quinoa under cold water. Cook with water and a pinch of salt for 15 minutes until fluffy.
7. In a small bowl, whisk tahini with lemon juice, garlic, water, and salt until smooth.
8. Massage kale with a little oil or lemon juice to soften it.
9. Assemble the bowl: quinoa base, then arrange sweet potatoes, chickpeas, broccoli, carrots, kale, and avocado.
10. Drizzle with tahini dressing and sprinkle with sesame seeds before serving.
Notes
You can roast all vegetables on the same tray if spaced out well — just adjust cooking times accordingly.
The tahini sauce thickens as it sits — add warm water to thin if needed.
For a spicier kick, add chili flakes or a drizzle of sriracha on top.
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 9g
- Sodium: 470mg
- Fat: 27g
- Saturated Fat: 3g
- Unsaturated Fat: 23g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 11g
- Protein: 14g
- Cholesterol: 0mg
Keywords: easy dinner, vegan bowl, healthy lunch, meal prep, miso sweet potato