Miso Sweet Potatoes and Kimchi Bowl

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!



Marinated Mushrooms:

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

sesame seeds

To make the Bowl:

miso roasted sweet potatoes

marinated mushrooms

kelp noodles

radishes, sliced


34 stalks dinosaur kale per person (and lemon juice, olive oil and salt)

avocado, sliced

Almond, miso, cilantro dressing


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.

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