Miso-Tahini Glazed Sweet Potato and Kale Bowl

Name: Miso-Tahini Glazed Sweet Potato and Kale Bowl
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 2 servings
Cuisine: Asian-inspired
Ingredients: 2 medium, peeled and cut into 1/2-inch cubes sweet potato; 4 cups, stems removed and chopped kale; 1 cup, cooked quinoa; 1 tbsp white miso paste; 1 tbsp tahini; 1 tsp rice vinegar; 1/2 tsp maple syrup; 1 tbsp olive oil; 1 tsp, toasted sesame seeds

A quick, nutrient-packed bowl with roasted sweet potatoes and kale coated in a savory-sweet miso-tahini glaze, served over quinoa.

Cuisine: Asian-inspired

Category: Quick Meals

Prep: 10 minutes. Cook: 25 minutes.

Serves 2.

Ingredients

2 medium, peeled and cut into 1/2-inch cubes sweet potato
4 cups, stems removed and chopped kale
1 cup, cooked quinoa
1 tbsp white miso paste
1 tbsp tahini
1 tsp rice vinegar
1/2 tsp maple syrup
1 tbsp olive oil
1 tsp, toasted sesame seeds

Instructions

Step 1: Preheat oven to 400°F (200°C). Toss 2 medium peeled and cubed sweet potatoes with 1 tbsp olive oil, spreading on a baking sheet. Roast for 20 minutes until tender and slightly caramelized.
Step 2: While potatoes roast, whisk together 1 tbsp white miso paste, 1 tbsp tahini, 1 tsp rice vinegar, and 1/2 tsp maple syrup in a small bowl until smooth.
Step 3: Add 4 cups chopped kale to the roasted sweet potatoes, drizzle with miso-tahini glaze, and toss until kale is coated. Transfer to a bowl, top with 1 cup cooked quinoa, and sprinkle with 1 tsp toasted sesame seeds.