Description
A delicious and nutritious sweet potato quinoa bowl topped with vibrant vegetables and a miso dressing.
Ingredients
Scale
- 2 medium sweet potatoes, peeled and cubed
- 2 tablespoons white miso paste
- 1 tablespoon maple syrup
- 1 tablespoon olive oil
- 1 cup cooked quinoa
- 1 cup shredded red cabbage
- 1 cup chopped kale
- 1 avocado, sliced
- 1 carrot, julienned
- 2 tablespoons sesame seeds
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a bowl, whisk together miso paste, maple syrup, and olive oil. Toss the sweet potato cubes in the mixture until well coated.
- Spread the sweet potatoes evenly on the prepared baking sheet. Roast for 25-30 minutes, flipping halfway, until tender and caramelized.
- While the sweet potatoes are roasting, prepare the quinoa according to package instructions and set aside.
- Assemble the bowls by dividing the quinoa among 4 bowls. Add roasted sweet potatoes, shredded cabbage, chopped kale, carrot, and avocado slices.
- Sprinkle with sesame seeds and drizzle with extra miso dressing if desired. Serve immediately.
Notes
- This recipe can be easily customized with your favorite vegetables.
- Leftover sweet potatoes can be stored in the fridge and used for another meal.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 6g
- Sodium: 500mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 10g
- Protein: 8g
- Cholesterol: 0mg