Golden Sweet Potato Miso Bowls with Ginger Lime Pickled Vegetables

Ingredients

• •2 medium sweet potatoes, peeled and cut into cubes
• •2 tablespoons olive oil
• •1 teaspoon ground turmeric
• •1/2 teaspoon ground cinnamon
• •Salt and pepper to taste
• •1 cup cooked quinoa
• •2 cups kale, chopped
• •1/4 cup white miso paste
• •2 tablespoons tahini
• •1 tablespoon maple syrup
• •1/4 cup rice vinegar
• •1 tablespoon soy sauce
• •Juice of 1 lime
• •1 teaspoon grated ginger
• •1 medium carrot, julienned
• •1/2 cucumber, julienned
• •1/4 small red onion, thinly sliced
• •1/4 cup fresh cilantro leaves, for garnish

Instructions

1. 1

   Preheat the oven to 400°F (200°C).

2. 2

   In a bowl, toss the sweet potato cubes with olive oil, turmeric, cinnamon, salt, and pepper until evenly coated.

3. 3

   Spread the seasoned sweet potatoes on a baking sheet and roast for 30-40 minutes, flipping halfway through, until golden brown and tender.

4. 4

   Meanwhile, cook the quinoa according to package instructions and set aside.

5. 5

   In a small bowl, whisk together the miso paste, tahini, maple syrup, rice vinegar, soy sauce, lime juice, and ginger to make the dressing. Adjust seasoning if needed.

6. 6

   In a separate bowl, combine the carrot, cucumber, and red onion. Add a splash of rice vinegar and toss to create the quick-pickled vegetables.

7. 7

   To assemble, divide the kale among serving bowls. Top with cooked quinoa, roasted sweet potatoes, and the pickled vegetables.

8. 8

   Drizzle the miso dressing generously over each bowl and garnish with fresh cilantro leaves.

9. 9

   Serve immediately and enjoy your Golden Sweet Potato Miso Bowl!