Crispy Miso Sweet Potato Chickpea Rice Bowls with Sesame Ginger Yogurt

Crispy Miso Sweet Potato Chickpea Rice Bowls with Sesame Ginger Yogurt 🍠🥣 Sweet roasted edges, savoury miso, crisp chickpeas, cool cucumber and a creamy sesame ginger yogurt sauce. This is the kind of bowl that feels cosy but still bright and fresh. Yield: 3-4 bowls Time: about 40 minutes Ingredients: - 2 medium sweet potatoes, cut into 2 cm cubes - 1 x 400 g can chickpeas, drained, rinsed and patted very dry - 2 tbsp white or mellow miso - 1 tbsp sesame oil - 1 tbsp olive oil - 1 tbsp maple syrup or honey - 1 tbsp lime juice - 1 tsp finely grated fresh ginger - 1/2 tsp garlic powder - 1/4 tsp chilli flakes, optional - 3 cups cooked rice, warm - 1 small cucumber, shaved into ribbons or thinly sliced - 3 scallions, thinly sliced - 1 tbsp sesame seeds, toasted if possible - Small handful coriander, mint or parsley - Lime wedges, to serve - Salt and black pepper Sesame ginger yogurt: - 3/4 cup thick Greek-style yogurt - 1 tbsp tahini - 1 tsp sesame oil - 1 tsp finely grated fresh ginger - 1 tbsp lime juice - 1-2 tsp warm water, if needed - Pinch of salt Method: 1. Heat the oven to 220C / 425F. Line a large tray with baking paper if your tray tends to catch. 2. In a bowl, whisk miso, sesame oil, olive oil, maple syrup, lime juice, ginger, garlic powder, chilli flakes and a good grind of black pepper. Taste before adding salt because miso is already salty. 3. Add sweet potato cubes and dry chickpeas. Toss until everything is glossy and evenly coated. Spread across the tray in one layer, leaving space so the chickpeas crisp instead of steam. 4. Roast for 26-32 minutes, turning once after about 18 minutes. The sweet potato should be tender with caramelised corners, and the chickpeas should be lightly crisp outside but not hard. 5. While the tray roasts, mix yogurt with tahini, sesame oil, ginger, lime juice and salt. Add a splash of warm water only if you want it looser for drizzling. Keep it cold for contrast. 6. Warm the rice and fluff it with a fork. Add a little lime juice and a pinch of salt if it tastes flat. 7. Build the bowls with rice first, then the hot miso sweet potato and chickpeas. Add cucumber ribbons, scallions, herbs, sesame seeds and generous spoonfuls of sesame ginger yogurt. 8. Finish with lime wedges and extra sesame. Serve while the tray is hot and the yogurt is cool. ✨ Serving and storage tips: - Add avocado, pickled onions or shredded cabbage if you want more crunch. - For extra protein, top with a jammy egg or tofu cubes. - Store rice and roasted vegetables together for up to 3 days. Keep cucumber, herbs and yogurt separate. - Reheat the rice and tray mixture gently, then add the cold yogurt just before eating. Save this full recipe for a sweet-savoury bowl night. 🥄 Tasteloom.club - easy recipes for everyday cravings