Ingredients
For the Bowl:
- 2 medium sweet potatoes, sliced into rounds 🍠
- 1 block tempeh or tofu, cubed and pan-fried until crispy 🍴
- 3 cups chopped kale, spinach, or broccoli rabe 🥬
- 1 tbsp sesame oil or olive oil 🛢️
- 1 tsp sesame seeds (black or white) for garnish ✨
For the Miso Tahini Sauce:
- 1/4 cup tahini 🥄
- 1 tbsp white miso paste 🍥
- 1 tbsp soy sauce or tamari 🥣
- 1 tbsp rice vinegar 🍚
- 1 tbsp maple syrup or honey 🍯
- 1 clove garlic, minced 🧄
- Water to thin, as needed 💧
Instructions
Preheat oven to 400°F (200°C). Place sweet potato slices on a baking sheet, drizzle lightly with oil, and roast for 25-30 minutes until tender and caramelized at the edges.
2. Cook the Tempeh or TofuHeat oil in a skillet over medium-high heat. Add cubed tempeh or tofu, season with a pinch of salt, and cook until golden and crispy, about 8-10 minutes. Optional: glaze with a splash of soy sauce or maple syrup for extra flavor.
3. Sauté the GreensIn the same skillet, add a bit of oil and sauté greens until wilted, about 3-5 minutes. Season lightly with salt and pepper.
4. Make the Miso Tahini SauceWhisk together tahini, miso paste, soy sauce, rice vinegar, maple syrup, and garlic. Add water 1 tbsp at a time until the sauce reaches a drizzle-able consistency.
5. Assemble the BowlLayer roasted sweet potatoes, greens, and tempeh or tofu in a bowl. Drizzle generously with miso tahini sauce, sprinkle sesame seeds on top, and serve with a wedge of lime if desired 🍋.
Notes
Variations & Add-Ins 🧑🍳🎨
- Grains: Serve over brown rice, quinoa, or farro for extra heartiness.
- Veggie Boost: Add roasted carrots, beets, or Brussels sprouts.
- Spice It Up: Add sriracha or chili flakes to the sauce for a kick 🌶️.
- Crunch Factor: Top with crushed peanuts or crispy shallots.