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–+ servings

Miso Glazed Sweet Potato Buddha Bowl

Sally Thompson
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.
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Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Course Lunch/Dinner
Cuisine Fusion, Vegan
Servings 2 large bowls
Calories 520 kcal

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: 1bowlCalories: 520kcalCarbohydrates: 56gProtein: 14gFat: 27gSaturated Fat: 3gPolyunsaturated Fat: 23gSodium: 470mgFiber: 11gSugar: 9g
Keyword easy dinner, healthy lunch, meal prep, miso sweet potato, vegan bowl
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