We have a flavor party going on that involves a very special, very addicting, very-lick-the-mason-jar kind of miso dressing. This is the kind of combo that makes your taste buds go "boom." The potatoes are topped off with crunchy chickpeas and drizzled with a quick and creamy miso dressing. These stuffed sweet potatoes are the bomb. No exaggerating.

Miso Quinoa Stuffed Sweet Potatoes [Vegan, Gluten-Free]




Cooking Time




For the Quinoa:

  • 1/2 cup uncooked quinoa
  • 1 cup water

For the Sweet Potatoes:

  • 4 sweet potatoes
  • 1 15-ounce can of chickpeas (drained and rinsed)
  • 2 tablespoons olive oil
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon black pepper

For the Miso Glaze:

  • 2 tablespoons yellow miso paste
  • 1-1 1/2 tablespoons maple syrup
  • 2 tablespoons rice wine vinegar
  • 2 tablespoons water
  • 1 tablespoon olive oil
  • Dash of cayenne

For the Chickpeas:

  • 1 tablespoon olive oil
  • 1/4 teaspoon paprika
  • 1/4 teaspoon ginger
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon white pepper
  • 1/8 teaspoon garlic powder


  1. Preheat oven to 400ºF. 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.
  2. While the sweet potatoes are roasting, add chickpeas to a medium bowl and toss with olive oil. Add seasonings and toss.
  3. Place the seasoned chickpeas on a foil lined baking sheet. Roast for 25 minutes until slightly crunchy.
  4. 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.
  5. In another medium bowl add miso glaze ingredients and mix.
  6. When sweet potatoes are finished slice them open and add quinoa, chickpeas, miso glaze, and top with chopped green onion.