Bowl food = best food.
I have here a super delicious bowl recipe with a warm element (Miso roasted sweet potatoes!), a crunchy element (oh hey there kelp noodles and radishes), a fatty element (avocado- the good kind of fat!), a super flavourful element (marinated mushrooms and the best salad dressing ever) and of course, some massaged kale to check off the green box in the list of all things necessary to make the perfect bowl.
You want to try it?
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If you have all of the components for this bowl it is pretty simple to make. The only real effort is roasting the sweet potatoes (let’s be serious the oven does all of the work), sautéing the mushrooms and making sure the dressing is ready to go. After those are all done you simply put your bowl together however you want.
I really love the miso roasted sweet potatoes. They are so simple and subtly delicious. A little sweet and salty for the win. I keep these in rotation for meal prep as they are so easy peasy. The marinated mushrooms are also a big hit and make it into weeknight dinners and lunches. They go great with tempeh or any asian inspired dish.
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Miso Sweet Potatoes and Kimchi Bowl
A filling and flavourful vegan salad bowl with kimchi, miso roasted sweet potatoes and mushrooms. Feel free to leave out any ingredients that you don’t like!
- Prep Time: 10 minutes
- Cook Time: 40 min
- Total Time: 50 minutes
- Yield: 2 servings
- Category: Main course
- Method: roasting
- Cuisine: Vegan
3 cups chopped mushrooms of choice
1 tbsp maple syrup
1 tbsp tamari
1 tbsp toasted sesame oil
Miso Roasted Sweet Potatoes
1 large sweet potato, cut into wedges
1 tsp light miso paste
1 tbsp olive oil
1/2 tsp maple syrup
To make the Bowl:
miso roasted sweet potatoes
3-4 stalks dinosaur kale per person (and lemon juice, olive oil and salt)
Preheat the oven to 400 F. Whisk together the miso paste, maple syrup and olive oil for the sweet potatoes. Brush the mixture on the sweet potato slices and place them in a parchment lined baking dish. Bake for 20 minutes. Flip the sweet potatoes over and bake for another 15 minutes. Sweet potatoes should be fork tender.
Meanwhile, mix together the mushroom marinade ( 1 tbsp tamari, 1 tbsp maple syrup and 1 tbsp toasted sesame oil) add the chopped mushrooms and marinade to a small pot and heat on medium/low heat. The mushrooms will release a lot of liquid and cook down, taking on the flavour of the marinade. Stir the mushrooms every few minutes and after about 15 minutes check to see if they mushrooms are tender. Once cooked, take them off the heat.
To build the bowl trim the stems out of the kale and slice into ribbons. Massage with a splash of lemon juice, olive oil and sea salt until the kale is bright green and about half the size.
Divide the kale between your bowls. Divide the sweet potatoes between bowls and then add your desired amount of kimchi, radishes and kelp noodles. Spoon some of the mushroom marinade over the kelp noodles and add your mushrooms. Add half a sliced avocado and pour the Almond, Miso, Cilantro dressing on everything. Garnish with sesame seeds and fresh cilantro.