Ingredients
Scale
Quinoa
- 1/2 cup uncooked quinoa
- 1 cup water
Sweet Potatoes
- 4 sweet potatoes
- 1-15 oz. can of chickpeas (drained and rinsed)
- 2 Tablespoons olive oil
- 1/2 teaspoon sea salt
- 1/2 teaspoon black pepper
Miso Glaze
- 2 Tablespoons yellow miso paste
- 1-1/5 Tablespoons honey or maple syrup
- 2 Tablespoons rice wine vinegar
- 2 Tablespoons water
- 1 Tablespoon olive oil
- dash of cayenne
Chickpeas
- 1 Tablespoon olive oil
- 1/4 teaspoon paprika
- 1/4 teaspoon ginger
- 1/2 teaspoon sea salt
- 1/4 teaspoon chili powder
- 1/8 teaspoon white pepper
- 1/8 teaspoon garlic powder
Instructions
- Preheat oven to 400º. Place the sweet potatoes on 4 foil sheets. Add olive oil, salt, and pepper evenly between each potato. Wrap them in a "pouch" and place on a baking sheet. Roast for 45-50 minutes.
- While the sweet potatoes are roasting, add chickpeas to a medium bowl and toss with olive oil. Add seasonings and toss.
- Place the seasoned chickpeas on a foil lined baking sheet. Roast for 25 minutes until slightly crunchy.
- Add quinoa and water to a medium pot. Bring to a boil then cover and reduce heat to a simmer. Cook for 20 minutes until tender.
- In another medium bowl add miso glaze ingredients and mix.
- When sweet potatoes are finished slice them open and add quinoa, chickpeas, miso glaze, and top with chopped green onion.
Notes
These re-heat wonderfully in the oven - 15 minutes at 350 and you've got lunch.
- Prep Time: 15 mins
- Cook Time: 45 mins
- Category: Main
Nutrition
- Serving Size: 1
- Calories: 351
- Sugar: 9g
- Sodium: 455.7mg
- Fat: 10.6g
- Saturated Fat: 1.6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 49.4g
- Fiber: 9g
- Protein: 8.5g
- Cholesterol: 0g