Miso Glazed Sweet Potato Buddha Bowl
This Miso Glazed Sweet Potato Buddha Bowl is a vibrant, nourishing meal made with caramelized miso-roasted sweet potatoes, fresh veggies, hearty grains, and a creamy miso-ginger dressing. Naturally vegan, packed with fiber and plant-based protein, and perfect for meal prep, it’s a flavorful, wholesome bowl you’ll crave again and again.
Ingredients
- 2 medium sweet potatoes peeled and cubed
- 2 tablespoons olive oil
- 2 tablespoons white miso paste
- 1 tablespoon maple syrup
- 1 teaspoon soy sauce or tamari
- 1 cup quinoa or brown rice cooked
- 1 cup broccoli florets
- 1 cup kale chopped
- 1/2 avocado sliced
- 2 tablespoons sesame seeds optional
- 1/2 cup tofu cubes optional
- Salt and pepper to taste
Instructions
1. Prepare the glaze
- In a small bowl, combine miso paste, maple syrup, soy sauce, and 1 tablespoon olive oil. Mix until smooth.
2. Roast the sweet potatoes
- Preheat oven to 400°F (200°C). Toss sweet potato cubes in the miso glaze. Spread them on a baking sheet lined with parchment. Roast for 25–30 minutes, turning once, until tender and slightly caramelized.
3. Cook the grains
- While sweet potatoes roast, cook quinoa or brown rice according to package instructions. Fluff with a fork and set aside.
4. Cook the vegetables
- Steam or lightly sauté broccoli and kale until tender but still bright. Season with a pinch of salt and pepper.
5. Optional tofu
- If using tofu, cut into cubes and pan-fry in a little oil until golden on all sides.
6. Assemble the bowl
- In each bowl, place a base of grains. Add roasted sweet potatoes and vegetables. Top with avocado slices, tofu cubes, and sesame seeds. Drizzle extra miso glaze if desired. Serve immediately.
Video
Notes
📝 Notes
- Use medium sweet potatoes for even cooking.
- Miso paste can be white, yellow, or red depending on taste preference.
- Optional: add roasted chickpeas for extra protein.
- Serve immediately for best texture; sweet potatoes soften over time.
- Substitute quinoa with brown rice or farro for variety.
- Store leftovers in an airtight container for up to 3 days.
- Reheat gently to avoid drying out the glaze.
- Top with seeds or nuts for extra crunch.