Description
This Miso Glazed Sweet Potato Buddha Bowl is a healthy, flavor-packed vegetarian bowl made with roasted sweet potatoes, white miso glaze, brown rice, edamame, crunchy vegetables, and creamy tahini dressing. Perfect for meal prep, easy lunches, or nourishing dinners, this sweet potato buddha bowl is colorful, satisfying, and loaded with plant-based goodness.
Ingredients
2 medium sweet potatoes, peeled and cubed
2 tablespoons white miso paste
1 tablespoon maple syrup
1 tablespoon soy sauce or tamari
1 tablespoon rice vinegar
1 tablespoon sesame oil
2 cups cooked brown rice or quinoa
1 cup shelled edamame, cooked
1 cup shredded red cabbage
1 cucumber, sliced
1 large carrot, grated or ribboned
1 avocado, sliced
2 green onions, sliced
1 tablespoon sesame seeds
3 tablespoons tahini
2 tablespoons fresh lime juice
2 to 4 tablespoons water
1/2 teaspoon salt
1/4 teaspoon black pepper
Instructions
1. Preheat the oven to 425°F and line a baking sheet with parchment paper.
2. Cut the sweet potatoes into bite-sized cubes and place them in a large bowl.
3. In a small bowl, whisk together the white miso paste, maple syrup, soy sauce or tamari, rice vinegar, and sesame oil until smooth.
4. Toss the sweet potatoes with the miso glaze until evenly coated.
5. Spread the sweet potatoes on the prepared baking sheet in a single layer.
6. Roast for 25 to 30 minutes, stirring halfway through, until tender and caramelized at the edges.
7. While the sweet potatoes roast, cook the brown rice or quinoa if needed.
8. Prepare the edamame, red cabbage, cucumber, carrot, avocado, and green onions.
9. In a small bowl, whisk together the tahini, fresh lime juice, water, salt, and black pepper until creamy and drizzleable.
10. Divide the rice or quinoa among four bowls.
11. Top each bowl with roasted sweet potatoes, edamame, red cabbage, cucumber, carrot, and avocado.
12. Drizzle with the tahini dressing and finish with green onions and sesame seeds.
13. Serve immediately while the sweet potatoes are still warm.
Notes
Roast the sweet potatoes in a single layer so they caramelize instead of steaming.
Add the water to the tahini dressing gradually so it stays smooth and does not become too thin.
For meal prep, store the avocado and dressing separately until ready to serve for the freshest texture.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Roasting
- Cuisine: Fusion
Nutrition
- Serving Size: 1 bowl
- Calories: 470
- Sugar: 11g
- Sodium: 620mg
- Fat: 21g
- Saturated Fat: 3g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 12g
- Protein: 13g
- Cholesterol: 0mg