Savory glazed sweet potatoes are roasted, tossed with chewy farro and broccoli and served with a creamy protein-packed sauce in these delicious vegan grain bowls!
Recipe features
- diet-friendly: vegan, vegetarian, nut-free, soy-free
- flavorful: 3-ingredient miso glaze combined with roasted sweet potatoes packs a huge punch of flavor
- easy: just 10 ingredients & sweet potatoes and broccoli are roasted on the same sheet pan while the sauce & farro are prepped
- meal-prepable: these grain bowls make 3-4 servings and are great for meal prep
What you'll need
- Sweet potatoes: Use orange/red fleshed sweet potatoes for a tender and sweet result.
- Broccoli or broccolini: I think broccolini works best here but I often have trouble finding it at my grocery store. Regular broccoli florets work just as well. You can even roast frozen broccoli. Just thaw it first, pat it dry and cook according to recipe instructions.
- Farro is a chewy whole grain. It has a nutty flavor and cooks in just 15-20 minutes, making it perfect for grain bowls. I also use it in my fall grain bowls recipe.
- The tahini dressing is made with tahini (ground sesame seeds), hemp hearts, lemon juice and miso (yellow or white miso works). These flavors echo the ingredients used in the miso glaze. These are all pantry staples that I keep on hand to make vegetarian cooking extra flavorful.
- Hemp hearts (you may also see them labeled as "shelled hemp seeds") provide 10 grams of protein in just 3 tablespoons! They blend up really easily, so you don't need a food processor or high powered blender to use them. My cheap low-powered blender did just the trick.
Step by step instructions
Before you begin: Preheat the oven to 425 degrees F. Layer a large sheet pan with parchment paper (optional) to prevent the potatoes from sticking to the pan.
1. Prepare sweet potatoes. Slice the sweet potatoes in half length-wise. Toss with olive oil and lay flesh side down on the baking sheet. Poke a few holes with a knife to allow steam to escape. Sprinkle with coarse salt. Roast for 15 minutes.
2. Toss the broccoli in olive oil and sprinkle with salt. When the 15 minute time is up, remove the sweet potatoes from the oven. Add broccoli to the sheet pan. Roast for another 15 minutes.
3. Prepare the farro by placing it in a small saucepot and covering it with an inch of water. Bring to a boil over high heat. Once boiling, reduce heat to a simmer over medium-low. Simmer uncovered until the farro is cooked through, about 18-20 minutes.
4. Make the sauce. Combine tahini, hemp seeds, water, lemon juice, and miso in a blender. Blend until smooth, adding additional water as needed to thin the sauce to a pourable consistency.
5. Make the miso glaze by whisking together maple syrup, miso, lemon juice in a small container. Remove the sweet potatoes from the oven after the second 15-minute timer is up (the potatoes should have roasted for 30 minutes at this point).
6. Use a pastry brush to lightly brush the orange flesh side of hte potatoes with the glaze. Return to the oven and roast flesh-side up with the broccoli for another 5 minutes.
7. Remove from the oven when the potatoes can be pierced easily with a fork and the broccoli is starting to brown. Make the grain bowls by distributing the sweet potato halves, broccoli, farro, and a drizzle of tahini dressing across bowls. Serve with a lemon wedge. Enjoy!
Recipe FAQ
Protein: Add canned or air fryer chickpeas, crispy tofu, or tofu cutlets for extra protein. You can also add roasted pumpkin seeds or cashews for a quicker option. A fried egg is also a great addition if it fits into your diet.
Sauce: I love the sauce this recipe comes with but you can also use tahini dressing or even cashew cream.
You can use equal amounts of brown or white rice, quinoa or amaranth in place of farro. Cook according to package instructions.
Definitely! Cook time may need to be adjusted depending on what kind of vegetable you use. Cauliflower, Brussel sprouts, and green beans are great options. You can also stir steamed spinach or kale into each bowl.
Keep refrigerated in a closed container for 3-4 days for the best quality. You can divide individual servings across 3-4 storage containers for meal prep. Store the sauce separately if you prefer it cold. Reheat in the microwave for about 2 minutes, until warmed through.
Looking for more vegan bowls?
Did you try this recipe? You can leave a star rating ⭐️⭐️⭐️⭐️⭐️ in the recipe card or a review down in the comments section. I always appreciate your feedback! You can also follow along on my YouTube, Instagram, TikTok, and Pinterest or sign up for my newsletter!
Miso-Glazed Sweet Potato Grain Bowls
Ingredients
Sweet Potatoes and Broccoli
- 2 medium sweet potatoes about 1.5 pounds
- 2 teaspoons olive oil divided
- ½ teaspoon coarse salt divided
- 1 pound broccoli or broccolini cut into florets (leave stalks on)
- 1 tablespoon maple syrup
- 1 tablespoon lemon juice from ½ lemon
- 1 teaspoon yellow miso
Bowl Ingredients
- ¾ cup dry farro see note #1
- ¼ cup water plus more for the farro
- ¼ cup tahini
- ¼ cup hemp hearts see note #2
- 1 tablespoon lemon juice from ½ lemon
- 1 teaspoon yellow miso
- 1 medium lemon sliced into wedges for serving
- freshly ground black pepper for serving
Instructions
Roasted Sweet Potatoes and Broccoli
- Preheat the oven to 425 degrees F. Layer a large sheet pan with parchment paper (optional) to prevent the potatoes from sticking to the pan.
- Prepare sweet potatoes. Slice the sweet potatoes in half length-wise so that you have 4 halves. Toss with 1 teaspoon olive oil and lay flesh side down on the baking sheet. Poke a few holes with a knife to allow steam to escape. Sprinkle with ¼ coarse salt. Roast for 15 minutes at 425F.
- Toss the broccoli in 1 teaspoon olive oil and sprinkle with ¼ teaspoon salt. When the 15 minute timer is up, remove the sweet potatoes from the oven. Add broccoli to the sheet pan. Roast for another 15 minutes.
- Make the miso glaze by whisking together maple syrup, miso, lemon juice in a small container. Remove the sweet potatoes from the oven after the second 15 minute timer is up (the potatoes should have roasted for 30 minutes at this point). Use a pastry brush to lightly brush the orange flesh side of the potatoes with the glaze.
- Return to the oven and roast flesh-side up with the broccoli for another 5 minutes.
- Remove from the oven when the potatoes can be pierced easily with a fork and the broccoli is starting to brown.
Bowl Ingredients
- Prepare the farro by placing in a small sauce pot and covering with an inch of cool water. Bring to a boil over high heat. Once boiling, reduce heat to a simmer over medium-low. Simmer uncovered until the farro is cooked through, about 18-20 minutes. Drain off extra water.
- Make the sauce by combining water, tahini, hemp hearts, lemon juice and miso in a blender. Blend until smooth, adding additional water as needed to thin the sauce to a pourable consistency.
- Make the bowls. Distribute sweet potato halves, broccoli, farro and a drizzle of tahini dressing across 3-4 bowls or storage containers. Serve with a lemon wedge, a sprinkle of hemp hearts and freshly ground pepper. Any leftover miso glaze is great drizzled over the broccoli. Enjoy!
Notes
- Farro can be replaced with quinoa, white/brown rice or amaranth for a gluten-free option.
- Hemp hearts are sometimes labeled as "shelled hemp seeds" and can usually be found near the chia seeds and flaxseeds. They are in the baking aisle at my store.
- Makes 3-4 servings, depending on your appetite. Add chickpeas, tofu cutlets, pumpkin seeds or cashews for extra protein.
- Storage and reheating: Keep refrigerated in a closed container for 3-4 days for best quality. You can divide individual servings across 3-4 storage containers for meal prep. Store the sauce separately if you prefer it cold. Reheat in the microwave for about 2 minutes, until warmed through.
Kalyn Druhot
Easy to make and made me feel great afterwards, saved to my favorites!
Cassidy Reeser
Thanks for making it! 🙂