(makes enough for about 2 bowls)
Any grains (I like quick cooking packets like these)
1 medium sweet potato
Fresh snap peas (or swap for cooked frozen peas/edamame)
Large handful of kale or spinach
optional sliced mushrooms
optional tofu for more protein
optional sprouts or cilantro for garnish
optional sesame seeds for garnish
3 tbsp of white miso paste
1 tbsp of lemon juice
3 tbsp of maple syrup
2 tbsp of soy sauce
Preheat oven to 200C or 400F. Whisk all the ingredients for the miso glaze together. Cover thinly sliced sweet potatoes with a little glaze and place them on a greased baking sheet, saving the rest of the glaze for later. Place a handful of thinly sliced red onion separately on the baking sheet as well. Put in in the oven and bake together about 25 min or until sweet potatoes are soft and onions are charred.
Scoop grains into bowl as your base. I like to sauté kale with some sliced mushrooms and garlic powder (but you can also skip this step and just add a handful of fresh kale to the bowl). If you are adding sliced tofu you can either sear it on a pan or bake in the oven for 10 min with a little soy sauce. To finish the bowl, add snap peas, cooked sweet potato, and charred onion. Drizzle with the remaining miso glaze. Option to add sprouts/cilantro or sesame seeds as a garnish. Enjoy warm!