Sweet Potato & Edamame Miso Rice Bowl

This Sweet Potato & Edamame Miso Rice Bowl is the kind of dinner that feels like a warm hug after a long day. Golden cubes of roasted sweet potato bring natural sweetness, bright green edamame add a pop of color and plant protein, and cubes of tofu are gently simmered in a savory-sweet miso glaze until they turn glossy and deeply flavorful. All of it is piled onto a bed of fluffy steamed brown rice and finished with a drizzle of toasted sesame oil and a scatter of fresh scallions for a fragrant, nutty finish. Beyond being completely plant-based, this bowl is a nutritional powerhouse: brown rice and sweet potatoes supply complex carbohydrates and fiber, edamame and tofu deliver complete plant protein, and miso contributes probiotics and umami depth without any animal products. It's naturally dairy-free, egg-free, and easily adaptable to gluten-free diets by swapping in tamari instead of soy sauce. Whether you're fully vegan or simply looking to add more nourishing, plant-based meals to your rotation, this rice bowl is satisfying, customizable, and comes together with mostly hands-off cooking. Make a double batch of the components for easy meal prep throughout the week.</long_description> <parameter name="meta_description">A cozy vegan rice bowl with roasted sweet potato, edamame, and miso-glazed tofu, finished with sesame oil—easy, plant-based comfort food.

Ingredients

• 1.5 cupsbrown rice, uncooked
• 3 cupswater, for cooking rice
• 2 mediumsweet potatoes, peeled and cubed
• 2 tbspolive oil, divided
• 0.5 tspsalt
• 0.25 tspblack pepper
• 14 ozfirm tofu, pressed and cubed
• 2 tbspWhite miso paste
• 2 tbspsoy sauce, or tamari for gluten-free
• 1 tbspmaple syrup
• 1 tbsprice vinegar
• 3 tbspwater, for miso glaze
• 1 clovegarlic, minced
• 1.5 cupsfrozen shelled edamame
• 2 tbsptoasted sesame oil, for finishing
• 3 stalksscallions, thinly sliced
• 1 tbspsesame seeds, optional, for garnish

Method

1. Rinse the brown rice under cold water until the water runs mostly clear. Combine rice and water in a medium saucepan, bring to a boil, then reduce heat to low, cover, and simmer until tender and water is absorbed. 40:00
2. Preheat the oven to 425°F (220°C). Line a baking sheet and toss the cubed sweet potatoes with 1 tablespoon olive oil, salt, and black pepper.
3. Spread the sweet potatoes in a single layer on the baking sheet and roast until golden and fork-tender, flipping halfway through. 25:00
4. While the sweet potatoes roast, whisk together the miso paste, soy sauce, maple syrup, rice vinegar, water, and minced garlic in a small saucepan to make the glaze.
5. Heat the remaining 1 tablespoon olive oil in a non-stick skillet over medium heat. Add the cubed tofu and pan-fry, turning occasionally, until lightly golden on most sides. 8:00
6. Pour the miso glaze over the tofu in the skillet, reduce heat to low, and gently simmer, spooning the sauce over the tofu, until it thickens and coats the cubes. 5:00
7. Meanwhile, steam or microwave the edamame until bright green and heated through. 4:00
8. Divide the cooked brown rice among four bowls. Top each with roasted sweet potato, edamame, and miso-glazed tofu.
9. Drizzle each bowl with toasted sesame oil, scatter with sliced scallions and sesame seeds if using, then serve warm.