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.