Miso-Glazed Roasted Sweet Potatoes with Quinoa

Sweet potatoes glazed with savory miso and sesame, served over nutty quinoa for a balanced meal.

Cuisine: Asian

Category: Vegetarian

Prep: 15 minutes. Cook: 25 minutes.

Serves 4.

Ingredients

• 2 medium, peeled and cubed sweet potatoes
• 1 cup, uncooked quinoa
• 2 tbsp miso paste
• 1 tbsp sesame oil
• 1 tbsp maple syrup
• 1 tsp toasted sesame seeds
• 2 cups water
• 1 cup chicken broth
• 2, sliced green onions

Instructions

1. Step 1: Preheat oven to 400°F (200°C). Toss 2 medium cubed sweet potatoes with 1 tbsp sesame oil and 1/2 tsp salt on a parchment-lined sheet pan.
2. Step 2: Roast for 20 minutes until edges are caramelized and tender.
3. Step 3: While potatoes roast, combine 1 cup uncooked quinoa with 2 cups water and 1 cup chicken broth in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until liquid is absorbed.
4. Step 4: In a small bowl, whisk 2 tbsp miso paste, 1 tbsp maple syrup, and 1 tbsp sesame oil. Remove potatoes from oven and drizzle with miso mixture, tossing to coat evenly.
5. Step 5: Fluff quinoa with a fork, then top with roasted sweet potatoes and garnish with 1 tsp toasted sesame seeds and 2 sliced green onions.