Are you ready to elevate your mealtime with a vibrant and satisfying dish that’s as delicious as it is nutritious? Dive into our Kale and Sweet Potato Bowls with Glazed Walnuts and Tahini Miso Dressing—a vegan delight that will tantalize your taste buds and leave you craving more! With a perfect balance of earthy kale, sweet roasted potatoes, and crunchy caramelized walnuts, this recipe is not just a meal; it’s a culinary experience. Whether you're looking for a quick weeknight dinner or an impressive dish to wow your guests, this bowl is a must-try. Let’s get cooking!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Vegan
Serves: 4 servings
Ingredients
- Kale, chopped
- Sweet potatoes, cubed
- Walnuts
- Maple syrup
- Tahini
- Miso paste
- Garlic, minced
- Lemon juice
- Olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- Wash and peel sweet potatoes, then cut into 1-inch cubes. Toss cubed sweet potatoes with 2 tablespoons olive oil, salt, and pepper. Spread evenly on the prepared baking sheet.
- Roast sweet potatoes in the preheated oven for 25-30 minutes, turning once halfway through, until edges are crispy and centers are tender.
- While sweet potatoes are roasting, prepare the glazed walnuts. In a small skillet, toast walnuts over medium heat for 3-4 minutes. Add maple syrup and stir continuously for 2 minutes until walnuts are caramelized and glossy.
- Wash and chop kale, removing tough stems. Massage kale with a little olive oil to soften the leaves.
- For the tahini miso dressing, whisk together tahini, miso paste, minced garlic, lemon juice, olive oil, salt, and pepper in a small bowl until smooth and well combined.
- Remove sweet potatoes from the oven and let cool for 5 minutes.
- Assemble bowls by placing massaged kale as a base, topping with roasted sweet potato cubes and glazed walnuts.
- Drizzle tahini miso dressing generously over each bowl just before serving.
- Serve immediately while sweet potatoes are still warm and enjoy the complex flavors and textures.
Tips
- Prep Ahead: To save time, you can chop the sweet potatoes and kale in advance. Store them in airtight containers in the fridge until you're ready to cook.
- Customize Your Greens: If kale isn’t your favorite, feel free to substitute it with spinach or Swiss chard for a different flavor and texture.
- Perfectly Roasted Sweet Potatoes: Make sure to cut the sweet potatoes into uniform cubes to ensure even cooking. Don’t overcrowd the baking sheet—this allows for better caramelization.
- Glazed Walnuts: Keep an eye on the walnuts while toasting; they can burn quickly. Stir continuously to achieve that perfect glossy finish.
- Dressing Variations: Experiment with the tahini miso dressing by adding a dash of sriracha for heat or a sprinkle of sesame seeds for added texture.
- Serving Suggestions: These bowls are versatile! Add your favorite protein like chickpeas or tofu to make it even heartier.
- Enjoy Warm: For the best experience, serve the bowls immediately while the sweet potatoes are warm, allowing the flavors to meld beautifully.
Nutrition Facts
Calories: 420kcal
Carbohydrates: 35g
Protein: 12g
Fat: 28g
Saturated Fat: g
Cholesterol: 0mg
