Sweet Potato Buddha Bowl with Miso Tahini Dressing is the ultimate nourishing vegan and gluten free energy bowl! Kale, roasted sweet potatoes, and portobello mushrooms are combined with roasted cashews and sunflower seeds for a hearty lunch or dinner. It’s then drizzled with an amazing, addicting Miso-Tahini Dressing! Don’t forget the avocado!
This is the bowl of my dreams!!!
I have been on such a Buddha Bowl kick lately. I don’t know if it’s because I’m anticipating fall (and along with it, nourishing, roasted veggie-hearty meals) or if I’m just getting lazy in my cooking. Either way, this Sweet Potato Buddha Bowl with Miso Tahini Dressing is the happy result!
If you’re a Buddha Bowl lover like myself, check out the recipes below!
- Quinoa, Kale, & Chickpea Tabbouleh Salad
- Mango Cashew Chicken Stir Fry (stir fry is still in a bowl)
- Sesame Crusted Cod, Soba Noodles, & Broccolini
- Paleo Greek Turkey Meatball Meal Prep Bowls
Sunshine Nuts was kind enough to send me several bags of their roasted cashews to play around with. Not just any roasted cashews, either. These cashews are completely grown, roasted, and packaged in Mozambique. Sunshine Nuts employs local residents, giving the impoverished an opportunity for employment. They have developed relationships with orphanages and other organizations to which 90% of their profits go. It’s little companies like these that are truly making a huge impact, even all the way from Mozambique!
Okay, now let me tell you about this Miso Tahini Dressing!! It’s going on everything! Miso and tahini make the perfect combination. They were meant for each other. Like peanut butter & jelly, only with more gut-friendly properties.
Since miso is a fermented soybean paste, it provides the gut with diverse, healthy bacteria. So, technically, it’s a probiotic. Other fermented foods to add your diet are sauerkraut, sourdough bread, kimchi, and yogurt. A diverse gut microbiome is essential to our overall health, and the things we consume affect much more than just our bowels. Our nutrition dictates inflammatory responses in the body, immune health, brain health, and so much more!
If you purchase a tub of miso, it will also last you FOR FREAKING EVER. As long as you’re using clean utensils and not double-dipping, your miso paste will literally stay good for years. But I guarantee it won’t last you that long! Especially if you’re making this Miso-Peanut Chicken Stir Fry on the reg. Oh, and stick around because I have plenty more recipes coming up starring miso paste!
Miso is this beautiful probiotic and when we pair it with a prebiotic, the gut benefits are even better! Prebiotics are basically food for your food. Probiotics feed off prebiotics, promoting more diverse bacteria. Prebiotic foods include cruciferous vegetables like broccoli, cauliflower, and cabbage, as well as asparagus, leeks, oats, bulgur, garlic, and onions.
So here’s what’s in this Sweet Potato Buddha Bowl with Miso Tahini Dressing:
- Kale (obvy. But feel free to use spinach or whatever other leafy greens you enjoy!)
- Shredded red cabbage (your prebiotic)
- Sauteed baby bella mushrooms
- Roasted cashews
- Sunflower seeds
- Avocado
- Other fun options to consider: roasted chickpeas, quinoa or brown rice, edamame
- and the best Miso Tahini Dressing on the planet
This Sweet Potato Buddha Bowl with Miso Tahini Dressing is naturally gluten free, vegan, and even Paleo! If you’re an omnivore, feel free to add shredded chicken, and if you need to bulk it up a little bit, add some roasted chickpeas or quinoa!
This Sweet Potato Buddha Bowl with Miso Tahini Dressing is truly one of a kind and perfect for every dietary preference!
Also – I guarantee you’re going to want this dressing on everything. Don’t say I didn’t warn you!
** Thank you SO MUCH to all of you who leave comments on these recipes, share them across social media, and send them to your friends and family! Support like that means the world to me and means that more people are able to find these healthy, nourishing recipes!
Pin this Sweet Potato Buddha Bowl with Miso Tahini Dressing for later!
A hearty bowl filled with good for you ingredients and a gut-friendly dressing!
- 2 medium sweet potatoes, cubed into 1" pieces
- 8 oz. baby bella mushrooms, sliced
- 4 tsp olive oil, divided
- 1 bunch curly kale or lacinato kale, chopped
- 1 c. shredded red cabbage
- 1/2 c. roasted cashews
- 2-4 Tbsp sunflower seeds
- 1 large avocado, sliced
- 1/4 c. water
- 3 Tbsp tahini
- 2 Tbsp white miso paste
- Juice of 1 lemon
- 1 Tbsp maple syrup (or honey)
- 1/4 tsp salt
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Preheat the oven to 400 F and toss the cubed sweet potatoes with 2 tsp olive oil; season with salt and pepper. Roast at 400 F for 20-30 minutes, flipping halfway through. (Note: if also using chickpeas, roast them along with the sweet potatoes during the last half of cooking)
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Heat a skillet over medium-high heat and add remaining 2 tsp olive oil. Saute the mushrooms, stirring occasionally, until golden.
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To assemble the bowls, place the kale and cabbage into bowls; top with 1/4 of the potatoes, mushrooms, cashews, sunflower seeds, and sliced avocado.
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To make the Miso-Tahini Dressing, whisk all dressing ingredients in a bowl until smooth. Drizzle over top each bowl. Garnish with sesame seeds if desired.
Nutrition Information per Serving:
Calories: 410 Protein: 10g Carbs: 40g Fat: 23g Fiber: 10g
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