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Miso Glazed Sweet Potato Buddha Bowl

Miso Glazed Sweet Potato Buddha Bowl

This Miso Glazed Sweet Potato Buddha Bowl is a nourishing, colorful, and flavor-packed meal perfect for a healthy lunch or dinner. Caramelized miso roasted sweet potatoes sit atop a hearty bowl of grains, crisp vegetables, and plant-based protein, balanced with creamy toppings and a simple tahini dressing.
It’s customizable, meal-prep friendly, and loaded with nutrients, making it a satisfying and energizing dish you'll want to make again and again.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Course
Cuisine Asian
Servings 4 Servings
Calories 520 kcal

Ingredients
  

For the Miso Glazed Sweet Potatoes

  • 2 large sweet potatoes cubed
  • 2 tablespoons miso paste
  • 1 tablespoon maple syrup
  • 1 tablespoon sesame oil
  • 1 tablespoon tamari or soy sauce
  • 1 teaspoon rice vinegar
  • 1 clove garlic minced (optional)
  • ½ teaspoon grated ginger optional

For the Bowl

  • 2 cups cooked quinoa or brown rice, farro, or millet
  • 2 cups chopped kale or mixed greens
  • 1 cup roasted or steamed broccoli
  • 1 cup shredded carrots
  • 1 cup chickpeas cooked or roasted
  • 1 avocado sliced
  • 2 tablespoons sesame seeds
  • Fresh cilantro or scallions for topping

Optional Dressing

  • 2 tablespoons tahini
  • 1 tablespoon lemon juice
  • 1 teaspoon maple syrup
  • 1 tablespoon warm water to thin
  • Pinch of salt

Instructions
 

Prepare the Sweet Potatoes

  • Preheat your oven to 425°F (220°C).
  • Line a baking sheet with parchment paper.
  • Add the cubed sweet potatoes to the sheet.
  • Whisk together miso paste, maple syrup, sesame oil, tamari, and rice vinegar. Add garlic and ginger if using.
  • Pour the glaze over the sweet potatoes and toss to coat evenly.
  • Roast for 25–30 minutes, flipping halfway through, until caramelized and golden.

Prepare the Base and Veggies

  • Cook your quinoa or preferred grain according to package instructions.
  • Massage the kale (if using) with a small drizzle of olive oil and a pinch of salt to soften.
  • Roast or steam broccoli.
  • Gather shredded carrots, chickpeas, and any other veggies you like.

Make the Optional Dressing

  • Whisk tahini, lemon juice, maple syrup, and warm water until smooth.
  • Adjust thickness with more water if needed.

Assemble the Buddha Bowls

  • Start with a scoop of quinoa in each bowl.
  • Add greens, broccoli, carrots, and chickpeas.
  • Add a generous portion of miso glazed sweet potatoes.
  • Top with avocado slices, sesame seeds, and herbs.
  • Drizzle with tahini dressing if desired.
Keyword Sweet Potato Buddha Bowl