Miso Maple Roasted Sweet Potato Grain Bowls
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Sweet potatoes roasted in a savory miso-maple glaze sit over fluffy quinoa with avocado, cabbage, cucumber, sesame, and lime for a colorful vegan bowl.
Prep time
15 min
Cook time
30 min
Servings
4
Calories
480 kcal
Difficulty
Easy
Cuisine
Asian
These miso maple roasted sweet potato grain bowls bring together the comfort of caramelized vegetables, the chew of quinoa, and the bright crunch of fresh toppings in one satisfying meal. The glaze is simple but layered: mellow white miso adds savory depth, maple syrup helps the sweet potatoes brown at the edges, rice vinegar keeps the bowl lively, and ginger gives gentle warmth. While the vegetables roast, quinoa simmers on the stove, making the recipe practical for a weeknight dinner or a reliable meal-prep lunch.
The finished bowls are colorful, balanced, and easy to customize. Creamy avocado softens the salty-sweet glaze, cabbage and cucumber add freshness, and sesame seeds bring a nutty finish. A final squeeze of lime wakes everything up just before serving. Use gluten-free miso and tamari if needed, and swap in brown rice, millet, or another cooked grain if quinoa is not available. The recipe is naturally plant-based, filling without feeling heavy, and sturdy enough to pack for the next day. Keep the components separate for the crispest leftovers, then assemble when ready to eat.
Ingredients
Servings
- 2 piece sweet potatoes (medium, peeled and cut into 2 cm cubes)
- 1 cup quinoa (rinsed)
- 2 cup water
- 2 tbsp white miso paste (gluten-free if needed)
- 2 tbsp maple syrup
- 1 tbsp tamari (gluten-free)
- 1 tbsp rice vinegar
- 2 tbsp olive oil
- 2 tsp fresh ginger (grated)
- 1 clove garlic (grated)
- 2 cup red cabbage (thinly sliced)
- 1 piece cucumber (sliced)
- 1 piece avocado (sliced)
- 2 tbsp sesame seeds (toasted)
- 1 piece lime (cut into wedges)
- salt (to taste)
Directions
1. Heat the oven to 425°F / 220°C and line a large baking sheet with parchment paper.
2. In a large bowl, whisk together the miso paste, maple syrup, tamari, rice vinegar, olive oil, ginger, and garlic until smooth.
3. Add the cubed sweet potatoes and toss until every piece is coated in the glaze.
4. Spread the sweet potatoes on the prepared baking sheet in a single layer, leaving space between pieces.
5. Roast for 25 to 30 minutes, turning once halfway through, until tender inside and browned at the edges.
6. While the sweet potatoes roast, combine the rinsed quinoa, water, and a pinch of salt in a saucepan.
7. Bring to a boil, reduce the heat to low, cover, and simmer for 15 minutes, or until the water is absorbed.
8. Remove the quinoa from the heat and let it stand, covered, for 5 minutes, then fluff with a fork.
9. Divide the quinoa among four bowls and top with roasted sweet potatoes, cabbage, cucumber, and avocado.
10. Sprinkle with toasted sesame seeds, add lime wedges, and serve warm or at room temperature.
About the author
Anthony Bourdain
Culinary storytelling
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