Miso Power Bowl

Miso Power Bowl

Miso Power Bowl


August 7, 2017

Miso Power Bowl



21. Preheat the oven to 400 degrees F. Line a large rimmed baking sheet with parchment paper.

32. Chop sweet potatoes, cauliflower, green onions, and carrot.

43. Thaw edamame.


For the dressing:

1In a mini food processor or blender combine the miso, vinegar, sesame oil, tahini, orange juice, water, and maple syrup and process until smooth.

For the power bowl:

1In a bowl, toss sweet potato rounds and cauliflower with olive oil to evenly coat. Place sweet potatoes on the baking sheet and sprinkle with salt and pepper. Roast for 20 minutes, then flip and roast for an additional 8-10 minutes.

2Cook quinoa according to package directions.

3To assemble, divide cooked quinoa evenly between 2 bowls. Top with the roasted sweet potatoes, edamame, carrots, green onion, cilantro, sesame seeds, hemp hearts, sprouts, and avocado. Drizzle with dressing and enjoy!


1 sweet potato, cut into half moons

2 cups cauliflower, chopped into florets

1 1/2 teaspoon olive oil

salt and pepper, to taste

1/2 cup quinoa, uncooked

2 cups, frozen shelled edamame, thawed

4 carrots, julienned

2 green onions, thinly sliced

1 teaspoon sesame seeds (optional)

1 tablespoon hemp seeds (optional)

1 cup sprouts (or any leafy greens)

1/2 avocado, sliced (optional)

3 tablespoons yellow miso (or chickpea miso)

2 tablespoons rice vinegar

1 tablespoon toasted sesame oil

1 tablespoon tahini

1/4 cup fresh orange juice

1 tablespoon water

1 teaspoon maple syrup

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