Description
A delightful and healthy bowl featuring roasted sweet potatoes, quinoa, broccoli, chickpeas, and creamy avocado, topped with a delicious miso glaze.
Ingredients
Scale
- 2 medium sweet potatoes
- 1 cup quinoa
- 2 cups broccoli florets
- 1 can chickpeas, drained and rinsed
- 1 avocado
- 3 tablespoons miso paste
- 2 tablespoons tahini
- Olive oil
- Salt and pepper to taste
- Water for cooking quinoa
Instructions
- Preheat the oven to 400°F (200°C).
- Peel and cube the sweet potatoes and toss them in olive oil, salt, and pepper. Roast in the oven for 25-30 minutes until tender.
- While the sweet potatoes are roasting, cook the quinoa according to package instructions.
- Toss the broccoli florets and chickpeas in olive oil, salt, and pepper, and roast in the oven for about 15-20 minutes until the broccoli is tender and slightly crispy.
- In a small bowl, mix the miso paste with a little water to create a glaze.
- Assemble the bowl by placing quinoa at the base, adding roasted sweet potatoes, broccoli, chickpeas, and sliced avocado on top.
- Drizzle tahini and miso glaze over the bowl before serving.
Notes
Don’t overcook the sweet potatoes or broccoli. Use fresh ingredients for the best flavor.
- Prep Time: 15
- Cook Time: 50
- Category: Main Course
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 8g
- Sodium: 500mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 64g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 0mg