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Miso Glazed Sweet Potato Buddha Bowl

A vibrant, healthy bowl featuring roasted sweet potatoes, creamy avocado, colorful vegetables, and a savory miso-tahini drizzle.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 2 servings
Course: Lunch, Main Course
Cuisine: Asian, Japanese
Calories: 550
Ingredients Method Notes

Ingredients
  

For the Sweet Potatoes
  • 2 medium sweet potatoes, cubed Choose organic varieties for enhanced flavor and nutrition.
  • 2 tablespoons sesame oil
  • Salt and pepper to taste
For the Quinoa
  • 1 cup quinoa, rinsed
  • 2 cups water or vegetable broth
Veggies & Toppings
  • 1 cup mixed vegetables (bell peppers, carrots, cucumbers)
  • 1 whole avocado, sliced
  • Fresh herbs (cilantro or parsley) for garnish
For the Miso-Tahini Drizzle
  • 2 tablespoons miso paste Use white or red miso according to your flavor preference.
  • 2 tablespoons tahini
  • 1 tablespoon lemon juice
  • Splash of water

Method
 

Preparation
  1. Preheat the oven to 425°F (220°C).
  2. Toss the cubed sweet potatoes with sesame oil, salt, and pepper until evenly coated.
  3. Spread them on a baking sheet and roast for 25-30 minutes until tender and golden.
  4. Meanwhile, combine rinsed quinoa and water or vegetable broth in a small pot. Bring to a boil, then cover and reduce heat to simmer for about 15 minutes until fluffy.
Making the Miso-Tahini Drizzle
  1. In a small bowl, whisk together miso paste, tahini, lemon juice, and a splash of water until smooth and creamy.
Assembling the Bowl
  1. Start with a base of fluffy quinoa, then layer on the roasted sweet potatoes, mixed vegetables, and avocado slices.
  2. Drizzle the miso-tahini sauce over the top and garnish with fresh herbs.

Notes

For presentation, plate each component artfully. Pair with warm ginger tea or citrusy sparkling water. Leftovers can be reheated in the oven at 350°F.