Roasted Sweet Potato Butternut Grain Bowls with Red Pepper Miso Dressing (Vegan)
This fresh and vibrant recipe for Roasted Sweet Potato Butternut Grain Bowls with Red Pepper Miso Dressing is naturally high in plant-based protein, fibre and is gluten-free, too. It’s ready in 30 minutes and so delicious.
Say hello to the 5th and final instalment of my grain bowls mini-series and this vibrant bowl packed with skin loving veggies and the dreamiest sauce. This bowl combines a few of my favourite things: roasted sweet potatoes, a creamy miso sauce, and lots of colour in every bite. I use a pre-cooked pouch of mixed grains to add even more diversity to the plate along with a range of cooked and raw veggies. The dressing takes 2 minutes in the blender and is seriously delicious.
Why will I love it?
This bowl is so good:
- Vibrant, fresh and packed with flavour
- With umami richness
- Crunchy, crispy, creamy and smooth
- A base of grains and salad leaves
- Plus a tray of roasted skin-loving vegetables
- Add on beans for protein and fibre
- All topped with a delicious dressing
- Takes 2 minutes to make
- The recipe is ready in 30 minutes
- Delicious warm or cold
- Ideal for meal prep
- Tastes great the next day
- Serve with your favourite grains and greens
- High in plant-based protein
- A great source of fibre
- Naturally plant-based, egg-free and dairy-free
- Gluten-free and with nut-free options
- Everyone will love it
- Make it all year round
If you already love the sound of this recipe, then skip ahead to the recipe card below. Or, first let’s discuss the recipe in more detail.
What ingredients do I need?
You can see the ingredients with weights in the recipe card below and see my favourite and recommended products in the “shop the recipe” section.
For the roasted vegetables:
- Sweet potato: for all of the skin loving properties and how well it goes with grain bowls.
- Butternut squash: I love how sweet and juicy this turns in the oven.
- Red onion: which turns so tender in the oven.
- Sweet smoked paprika: for a little flavour.
- Salt and pepper: to season.
- Olive oil: extra virgin or regular, or your preferred roasting oil.
As for the dressing:
- Roasted red peppers: these are the kind in jars, pre-roasted and just drain excess oil or brine away.
- White miso paste: this adds lots of umami flavour.
- Flaked almonds: to add some texture and richness. You can also use sunflower or hemp seeds.
- Lemon: for tang.
- Extra virgin olive oil: for the flavour, texture and polyphenols.
- Thick coconut yoghurt: I use Cocos natural yoghurt which is so thick and creamy and naturally dairy-free and packed with gut-healthy ingredients.
- Honey: to sweeten the sauce slightly. You can use maple or agave syrup, too.
And for the bowls:
- Mixed grains: I use the 5-grain mix pouch to add lots of diversity.
- Salad leaves: a mix is great.
- Cannellini beans: or use other beans like butterbeans, chickpeas or other protein like my Lemon Herb Tofu or Tofu Halloumi.
- Avocado: for some creaminess.
- Fresh herbs: like mint and parsley or coriander.
- Flaked almonds: to add some crunch.
Is this gluten-free and nut-free?
This is easily gluten-free as long as your grains are GF and to make it nut-free, swap the flaked almonds for sunflower or hemp seeds.
How do I make this?
This is ready in a few steps:
- Chop up the veg and toss with the seasoning: and then bake for 20 minutes until tender. I use a Wonder Oven air fryer to bake them.
- Meanwhile make the dressing by add the ingredients to a small blender: and process until smooth.
- Chop up the salad components: and get the grains ready.
- Plate up the salad, grains, roasted veggies, beans: and some herbs and almonds.
- Pour over the dressing and toss together: enjoy.
How long will it last?
Keep these bowls in the fridge for 2-3 days (ideally without the salad leaves as they can wilt easily and add them on the day of eating) in a sealed container.
What other recipes can I try?
For more bowls, try:
- Chickpea Smashed Cucumber Quinoa Bowls with Satay Sauce
- Edamame Hummus and Lemon Tofu Buckwheat Bowls
- Cashew Kale Quinoa Bowls with Crispy Tofu
- Watermelon Hot Honey Tofu Halloumi Couscous Bowls
- Mediterranean Rice Bowls with Chickpeas
Roasted Sweet Potato Butternut Grain Bowls with Red Pepper Miso Dressing (Vegan)
This fresh and vibrant recipe for Roasted Sweet Potato Butternut Grain Bowls with Red Pepper Miso Dressing is naturally high in plant-based protein, fibre and is gluten-free, too. It’s ready in 30 minutes and so delicious.
Ingredients
For the Roasted Vegetables:
- 1 medium sweet potato, scrubbed
- 240g butternut squash, peeled
- 1 red onion, peeled
- ½ tsp sweet smoked paprika
- Salt and pepper
- Olive oil
For the Dressing (makes enough for 4 portions):
- 2 roasted red peppers, from the jar (drained)
- 1 tsp white miso paste
- 20g flaked almonds
- ½ lemon, juiced
- 1 tsp extra virgin olive oil
- 1 heaped tbsp thick coconut yoghurt
- ½ tsp honey or maple syrup
- Splash of water (start with 1 tsp)
For the Bowls:
- 1 x 250g pouch pre-cooked mixed grains (or cook your own)
- 2 large handfuls mixed salad leaves
- 1 tin cannellini beans, drained and rinsed
- 1 avocado, sliced
- A few springs fresh mint and/or coriander
- 2 tbsp flaked almonds
Instructions
- Start by preheating the oven (or use the air fryer and bake setting) to 180Fan/200C. Slice the sweet potato and butternut into cubes and chop the onion into chunks. Add to a tray and add the paprika, salt and pepper and drizzle with some olive oil. Toss well and bake for 20 minutes, turning halfway through, until softening and charring.
- For the dressing, add all of the ingredients to a small blender. Season with salt and pepper and blend to a creamy, pourable dressing.
- To plate up, add the grains and salad to two bowls and top with the roasted vegetables. Add on the beans, avocado slices, fresh herbs and flaked almonds.
- Drizzle over the red pepper dressing and enjoy.
- These bowls will keep for 2-3 days in the fridge in a sealed container (keep softer salad leaves separate until serving so they don’t soften too much).
Shop the recipe
Stay in touch
I look forward to hearing what you think of these Roasted Sweet Potato Butternut Grain Bowls with Red Pepper Miso Dressing so please let me know in the comments below and leave a star review above. If you do make these, I’d love to see so please tag me, I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest – please say hello!
With sweet potato love x
Skip to Recipe