Description
This vibrant and nourishing Miso Glazed Sweet Potato Buddha Bowl is packed with roasted sweet potatoes, crispy tofu, chickpeas, fluffy quinoa, and creamy avocado, all topped with a savory miso-tahini dressing. It’s the ultimate balanced bowl of comfort and freshness.
Ingredients
Scale
- 2 medium sweet potatoes, peeled and cubed
- 1 block (14 oz) firm tofu, pressed and cubed
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 cup cooked quinoa
- 1 ripe avocado, sliced
- 1 cup shredded carrots
- 2 cups mixed salad greens
- 2 tablespoons white miso paste
- 2 tablespoons tahini
- 1 tablespoon maple syrup
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 clove garlic, minced
- 1 teaspoon fresh ginger, grated
Instructions
- Preheat oven to 400°F (200°C) and line two baking sheets with parchment paper.
- Toss cubed sweet potatoes with olive oil, salt, and pepper. Spread on one side of the baking sheet.
- Toss chickpeas with oil and optional smoked paprika. Place on the other side of the same baking sheet.
- Coat tofu with a little soy sauce and sesame oil. Spread on a second baking sheet.
- Roast everything for 25–30 minutes until golden and crispy.
- While roasting, cook quinoa and prepare dressing by whisking miso, tahini, maple syrup, soy sauce, rice vinegar, sesame oil, garlic, and ginger.
- Assemble bowls with greens, quinoa, roasted sweet potatoes, chickpeas, tofu, shredded carrots, and avocado slices.
- Drizzle with miso dressing and garnish as desired. Serve immediately.
Notes
- Press tofu for 10–15 minutes to remove excess moisture before roasting.
- Double the miso dressing to use throughout the week on other dishes.
- Try adding toasted sesame seeds or chopped nuts for extra crunch.
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 7g
- Sodium: 620mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 11g
- Protein: 19g
- Cholesterol: 0mg
Keywords: buddha bowl, miso glazed sweet potato, vegan bowl, quinoa bowl, tofu recipes