Miso Glazed Sweet Potato Bowls
Miso Glazed Sweet Potato Bowls- a healthy bowl of winter’s best vegetables tossed in a miso glaze and topped with a creamy tahini sauce. Vegan with gluten-free option!
This week will make it 3 months since we’ve moved to Georgia. Under normal circumstances I would say that it feels like it was just yesterday but strangely enough, that’s not the case. Life seems to move at a slower pace here and I kind of love it.
When Brandon and I flew here back in October to look for a place to live, we stopped off for lunch in Atlanta at True Food Kitchen before making the drive to Athens. Have you ever eaten there? It’s definitely the best chain restaurant I’ve ever been to. The menu is artfully constructed using seasonal whole foods to inspire a health lifestyle. From the drinks to the desserts, there are fantastic options to suit any diet imaginable.
We’ve been back twice to that location since our first visit and each time I’ve ordered the same thing: the Ancient Grain Bowl with Miso Glazed Sweet Potatoes. It’s really just that good.
The tangy glazed sweet potatoes are served with turmeric infused grains, grilled portobello mushroom, charred onion, and snow peas then topped off with avocado and hemp seeds. The whole combo is super nourishing and so flavorful.
I changed things up a bit by using kale in place of the snow peas and cooked the mushrooms and onion on the stovetop rather than the grill. Because winter.
I also topped it off with a simple tahini sauce that’s adds some extra oomph but it’s not necessary if your want to keep things simple. I found that cooking the sweet potato without oil results in a better texture as they tend to absorb a lot of the moisture from the glaze. I’m sure my oil-free friends out there won’t have any complaints in that area. ;)
I hope you get a chance to eat at True Food Kitchen one day because it’s truly amazing. In the meantime, enjoy munching on these bowls to hold you over!
Miso Glazed Sweet Potato Bowls
Yield: 4 bowls
Prep Time: 15
Cook Time: 45
Total Time: 1 hour
- 2 medium sweet potatoes, diced into 2-inch cubes (about 4 cups)
- 1 and 1/2 cups uncooked farro
- 1 teaspoon ground turmeric
- 3 tablespoons white miso
- 2 tablespoons low sodium tamari
- 1 tablespoon rice wine vinegar
- 2 tablespoons pure maple syrup
- 1 tablespoon extra virgin olive oil
- 1 onion, finely chopped
- 5 cups chopped kale (about 2 large bundles)
- 8 ounces mushrooms, finely chopped
- 1 teaspoon garlic powder
- sliced avocado and tahini sauce** for topping
Preheat the oven to 425°F then line a baking sheet with parchment paper. Arrange the diced sweet potato on top and bake in the oven for about 20-25 minutes, until tender, stirring halfway through.
In a small pot, bring 3 cups water to a boil. Add the farro and cook for about 20 minutes, until tender. Once all of the water has absorbed, add the turmeric and stir to combine.
In a large pot, warm the olive oil over medium heat. Add the onion and cook for 3 minutes. Add the mushrooms, sprinkle with salt & pepper and garlic powder, then cook for about 5 minutes, until the mushrooms release their liquid. Lastly, add the kale and cook for about 5-7 minutes, until wilted.
In a large bowl. whisk together the miso, tamari, rice wine vinegar, pure maple syrup and 1/4 cup water until smooth. Add the sweet potatoes to the bowl and toss until evenly coated. Arrange the sweet potatoes in separates bowls with the farro and the kale/mushroom mixture. Top with avocado and tahini sauce (optional, see notes), and enjoy!
*Substitute brown rice or quinoa to make gluten-free.
**For the tahini sauce, whisk together 4 tablespoons tahini with 2 tablespoons pure maple syrup, and juice of 1 lemon. Add water 1 tablespoon at a time if needed to thin.
Did you try this recipe? Please let me know how it turned out by leaving a comment below or sharing a picture on Instagram with the hashtag #makingthymeforhealth. I love hearing your feedback!
I’ve been eating something similar nearly every week; it’s so easy to meal prep! I’ve been making a turmeric tahini dressing to go on top of quinoa, roasted sweet tater or squash and sauteed kale — with hemp seeds and sesame, mmm!
I love that your settling in to your new home and are finding fabulous new places to eat… inspiring ones no less! This looks so good, and you know I’m all about that miso! Farro is such a nutty, and texture rich grain… It assists in the heartiness factor of this filling bowl. Loved that you squeezed some turmeric in too! Delicious Sarah!
I love tahini sauce – it goes with almost anything!! And it pairs especially well with miso :)
I went to True Food Kitchen in Walnut Creek with a friend a few weeks ago and it was amazing! We shared (3) dishes, and one was a grain bowl just like this but with rainbow quinoa instead of farro. I was in love with it, and you’ve captured it perfectly! I’ve been wanting to recreate it but haven’t gotten around to it yet. I’m so glad you did — I’m so making this!
Isn’t such a great place?! I wish we had one closer because I’d be eating there at least once per week. :)
We went to True Food in Walnut Creek yesterday. Had the ancient grain bowl. Delicious! They also had jackfruit lettuce wraps. First time eating that. Also delicious. Thank you for sharing recipe
Ooh this sounds amazing! I’ve never heard of True Kitchen, but I would definitely go if they were near us!
yes, this looks amazing! i find tahni to be a bit bland, so i bet the miso is an amazing combination with it! cant wait to try
I agree- tahini by itself is meh. But it can be amazing when it’s paired with the right ingredients!
This looks so good – I love how easy it is!
Totally obsessed with sweet potato also. x
I am with you, I adore True Foods Kitchen! The one in San Diego isn’t all that close to me, otherwise I would eat there all the time. It’s the kind of “chain” restaurant that we need many more of in America!
Yes! I hope they continue to open more locations!!
I’m so glad you guys are settling in to your new home..I really need to plan a visit! I wish there were a True Foods Kitchen in Reno…I’ll have to keep my eyes peeled when I’m travelling. But in the meantime, these bowls look amazing! I could eat something like this every single day. Sweet potato + avocado = life!
You are welcome anytime, missy! We definitely have to plan something soon! xo
I wish this restaurant had locations in Canada – this bowl is exactly my kind of food! Glad I can now make a homemade version. :)
How did you know miso + tahini is my most recent obsession???? I’ve been mixing a little of both and drizzling it on veggies and roasted potatoes. Talk about damn delicious.
I LOVED this bowl at TFK when I went to Cali, but I can’t wait to make it at home! Miso is my latest obsession.
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DELICIOUS!! The nearest True Foods is 2 hours from me. The ancient grains bowl is my absolute favorite and this is the real deal. I love it!!! My husband requested this meal for his Fathers Day dinner. :)
Aw that just made my day. Thanks Wendy! :)
Soooooo good!!! I just made this for lunch (for the next few days) and I’m thrilled with how it turned out! I had the Ancient Grains Bowl at True Foods last week and I haven’t been able to stop thinking about it since then. I made it with quinoa because that’s more my jam. Also, I felt like it could use a little bit of a kick, too (I remembered the sweet potatoes having some spice) so I added some chipotle powder to the glaze. Thanks for this killer recipe!
I’m so happy you liked them, Erin! True Foods adds a green sort of chimichurri sauce to their bowl (which might be where the spice came from) but I was trying to simplify it so that the ingredient list wasn’t too crazy. I think adding chipotle powder is a great idea. I love that stuff! :)
Chimichurri — THAT’s what the ‘kick’ is in the sweet potatoes! Thank goodness I read these comments — finding this out had become a quest.
Recently ate at TFK for the first time in north Dallas (TX) and cannot get these sweet potatoes off my mind. Thank you for the recipe and for the chimichurri reference.
Chimichurri is the green sauce they serve with the grain bowls; it’s not a spice on the sweet potatoes. You could always add a little cayenne if you like them spicy!
Kimberly: I laughed to myself when I read “cannot get these sweet potatoes off my mind.”! That’s exactly how I feel! The Sweet potatoes definitely have some heat, but it’s not the chimichuri. I would really love to figure out what they use at True Food… It seems to be part of the miso glaze, but I’m not sure what they use. Any ideas anyone?
I made this with my fiance this weekend and OMG it was incredible. Our new fave dish. I’m entertaining tonight and making it for guests. Thank you!!!
I’m so happy it was a hit! Thanks Jenny!
My husband and I recently fell in love with this dish at True Foods also. I’d like to recreate this for our Shabbat dinner . How many servings is the above recipe? So I can adjust to feed a table of 5, maybe six. Thank you!
Also, any reasons why we shouldn’t substitute white sweet potatoes for the orange?
Hi Jennifer! This recipe makes 4 servings but I would double it to be on the safe side. White sweet potatoes will work fine, as long as you like the flavor.
Also, I’m sure you already noticed this but the recipe isn’t exactly like the bowls as True Food because they use snap peas (not kale) and a chimichurri type of sauce instead of tahini sauce. Just wanted to disclose that in case you were expecting it to be exact. I hope you enjoy it!
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Made these this week for dinner! Just as good as true food kitchen for sure!
Aw thanks, Tatiana! :)
Just had this last night at their Chicago location. I purposely Googled these ingredients to find how to make it. Can’t wait to try!!
It’s such a good dish! Love me some True Food. :)
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These bowls are SO GOOD! I’m a vegetarian but my husband is not- so we are always looking for good vegetarian-friendly recipes that will please us both! This was such a huge hit! It also works great with other veggies (we had green beans and carrots on hand, so I threw that in there).
GOOD RECIPES WEBSITE I LOVE IT WELL DONE.
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I found this recipe through Pinterest and the flavors are good, but the sauce and glaze are far too thin. I should have not added water to the tahini sauce, but I always follow the recipe as written the first time I make something. I like the idea of miso sweet potatoes and all of the flavors, it just didn’t wow me due to flaws in the recipe.
If anyone happens to be reading this 2 bunches of kale is more than 5 cups. I didn’t measure and stopped cutting after my first bunch. Due to how much kale it is everything doesn’t fit into my meal prep containers.
I like all the flavors, but I’ll have to experiment with portions to get something that works.
Sorry you felt the sauce and glaze were too thin. Tahini does vary quite a bit from brand to brand so it’s possible yours was thinner than the brand I used to create the recipe. I’ll make note of that for future reference. As far as the glaze, it’s possible your miso also varied in thickness. I’m not sure what else could have caused it to be too thin. And for the kale- I find that kale cooks down quite a bit and I can eat an entire bunch in one sitting once sautéed. In order to make enough for 4 servings, I use 2 bunches. Again, the size of the bunches may vary but since this is usually how kale is purchased, I find it easier to list it that way. Hopefully with some tweaking you can tailor it to suit your preferences.
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I followed your recipe and it came out Perfect!!!! So delicious! I feel like I finally made something at home that tastes good. Thank you very much!
What kind of miso do you use? Is it a paste or miso broth concentrate? Love this recipe!
It’s a paste! This is my favorite brand: https://great-eastern-sun.com/shop/miso-master-miso/miso-master-organic-chickpea-miso/miso-master-chickpea-miso/ They usually carry it at health food stores such as Whole Foods.
Just made this recipe and LOVED it! So nourishing, tasty and grounding. Filled with flavor. I had to swap the tamari for Bragg’s aminos and it was so delish. Thank you!!
I don’t normally comment on stuff but WOW was this delicious! I didn’t have tahini, but i used sesame oil and peanut butter in place of it, and it was awesome!
This recipe was delicious! My husband and I have just discovered Farro. This is the second grain bowl we have tried. We loved it! The flavors all went together so well. I pan toasted my farro first and then shortened the cooking time to 15 minutes. I substituted red miso for white, because that was what I accidentally bought. It was still delicious. It was also the first time I have used miso. So, I don’t know what the white miso tastes like. Delicious, healthy and filling meal!
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Hi there! Do you know the calories per serving for this recipe? Thanks so much
Do you have nutrition info on this receipt? This loofs amazing and am wanting to make it soon.
Hello. I’m making this recipe for the first time and I’m curious as to whether roasting the sweet potatoes with the miso dressing wouldn’t work as well as glazing them afterwards? Thanks!
You certainly could if you wanted to!
Question: why add the miso to the sweet potatoes after baking rather than before? Thanks!
I did it that way to maximize the glaze as it will cook off as the sweet potatoes roast. But you could try adding it before and see what you think!
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