Vibrant Miso-Glazed Sweet Potato Power Bowl with Crispy Chickpeas
This nourishing power bowl is packed with flavor and color: sweet miso-glazed roasted sweet potatoes, crispy spiced chickpeas, fresh greens, quinoa, and a creamy sesame-miso dressing. It’s vegan-friendly, protein-rich, and ideal for meal prep or a vibrant weekday dinner.
⏱️ Time Required
Prep Time: 15 minutes
Roasting Time: 30–35 minutes
Total Time: 50–55 minutes
Ingredients
For the Miso-Glazed Sweet Potatoes
2 large sweet potatoes, peeled & cubed
1 ½ tbsp white miso paste
1 tbsp olive oil
1 tbsp maple syrup
1 tsp soy sauce or tamari
½ tsp garlic powder
For the Crispy Chickpeas
1 can (15 oz) chickpeas, drained, rinsed, and dried
1 tbsp olive oil
1 tsp smoked paprika
½ tsp cumin
½ tsp garlic powder
Salt & pepper to taste
For the Bowl Base
1 cup uncooked quinoa (or brown rice), cooked
2 cups mixed greens or baby spinach
1 large avocado, sliced
1 cup shredded purple cabbage
1 carrot, julienned or grated
Optional extras: cucumber, edamame, sesame seeds, cilantro
Creamy Sesame-Miso Dressing
1 ½ tbsp white miso paste
2 tbsp tahini
1 tbsp rice vinegar or lemon juice
1 tbsp soy sauce
2 tsp maple syrup
1–2 tbsp warm water to thin
Instructions
1. Preheat oven
Heat your oven to 425°F (220°C).
2. Make the Miso-Glazed Sweet Potatoes
1. In a bowl, whisk miso, olive oil, maple syrup, soy sauce, and garlic powder.
2. Toss sweet potato cubes in the mixture.
3. Spread onto a lined baking sheet.
4. Roast 25–30 minutes, flipping halfway, until caramelized and tender.
3. Prepare the Crispy Chickpeas
1. Pat chickpeas very dry with a towel.
2. Toss with olive oil, paprika, cumin, garlic powder, salt, and pepper.
3. Spread on another baking sheet.
4. Roast 20–25 minutes, shaking halfway until crispy and golden.
(You can roast both trays at once.)
4. Cook the Quinoa
1. Rinse quinoa.
2. Combine 1 cup quinoa + 2 cups water, bring to a boil.
3. Reduce to low, cover, and simmer 12–15 minutes.
4. Fluff and cool slightly.
5. Make the Dressing
Whisk miso, tahini, vinegar/lemon, soy sauce, maple syrup, and warm water until creamy.
6. Assemble Your Power Bowls
Divide among 4 bowls:
- Quinoa
- Mixed greens
- Sweet potatoes
- Crispy chickpeas
- Purple cabbage
- Carrots
- Avocado slices
Drizzle generously with sesame-miso dressing. Add sesame seeds or herbs if desired.
❓ Common Questions
Can I make it gluten-free?
Yes — use tamari instead of soy sauce.
What type of miso works best?
White miso (shiro miso) is mild and slightly sweet, perfect for bowls and dressings.
Can I use air fryer instead of oven?
Absolutely!
Sweet potatoes: 400°F for 12–15 min, shake halfway.
Chickpeas: 400°F for 10–12 min, shake twice.
Can I add protein?
Sure! Options: tofu, tempeh, grilled chicken, salmon, or edamame.
Tips for the Best Power Bowl
Dry chickpeas well → essential for crispiness.
Don’t overcrowd the pans → helps with even browning.
Add greens at the bottom if packing for lunch to avoid wilting.
Use contrasting colors (purple cabbage, orange sweet potatoes, green avocado) for a vibrant presentation.
Double the dressing — it keeps well and works on salads all week.
Nutritional Information
Calories: ~520
Protein: 14–16 g
Carbs: 63–68 g
Fiber: 12–14 g
Fat: 22–24 g
Saturated Fat: 3 g
Sodium: ~650 mg