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Miso Glazed Sweet Potato Buddha Bowl

A nourishing and colorful Buddha bowl featuring roasted miso-glazed sweet potatoes, fluffy quinoa, wilted spinach, and creamy avocado, offering a delightful blend of textures and flavors.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Healthy, Vegetarian
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 medium sweet potatoes, cubed
  • 2 tablespoons miso paste
  • 2 tablespoons olive oil
  • 1 tablespoon maple syrup
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1 cup cooked quinoa
  • 1 cup spinach, wilted
  • 1 medium avocado, sliced
  • Sesame seeds for garnish

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. In a mixing bowl, toss the cubed sweet potatoes with olive oil, miso paste, maple syrup, garlic powder, and salt until well-coated.
  3. Spread the sweet potato mixture evenly on a baking sheet lined with parchment paper and roast for about 25-30 minutes, flipping halfway through.
  4. While the sweet potatoes roast, prepare the quinoa according to package instructions.
  5. In the last 5 minutes of cooking, add freshly washed spinach to a hot pan with a splash of water and steam until wilted.
Assembly
  1. Assemble your Buddha bowl starting with a base of quinoa, followed by wilted spinach and roasted sweet potatoes.
  2. Top it off with sliced avocado and a sprinkle of sesame seeds.
Serving
  1. Feel free to customize with additional toppings like extra veggies or nuts.
  2. Dig in and savor the deliciousness!

Notes

Store in an airtight container in the refrigerator for up to three days. For longer shelf life, freeze roasted sweet potatoes separately. Reheat in the microwave or on the stovetop with a splash of water or vegetable broth.