1-Getting started with this Miso Tahini Sweet Potato Bowl is all about simple steps that lead to a delicious result. First, preheat your oven to 425 degrees Fahrenheit and line a baking sheet with parchment paper for easy cleanup. This sets the stage for roasting the sweet potatoes to golden perfection, so they come out tender and full of flavor.

2-Next, arrange the 2 medium sweet potatoes, diced into 2-inch cubes (about 4 cups), on the baking sheet and bake for 20-25 minutes until tender, stirring halfway through. While that’s happening, bring 3 cups water to a boil in a small pot and add the 1 and 1/2 cups uncooked farro, cooking for about 20 minutes until tender, then stir in the 1 teaspoon ground turmeric for a nice color and extra health boost.

3-In a large pot, heat the 1 tablespoon extra virgin olive oil over medium heat and cook the 1 finely chopped onion for 3 minutes. Add the 8 ounces finely chopped mushrooms, along with salt, pepper, and 1 teaspoon garlic powder, cooking for about 5 minutes until they release their liquid. Then, toss in the 5 cups chopped kale and cook for 5-7 minutes until it wilts down nicely.

4-Now, for the miso glaze, whisk together the 3 tablespoons white miso paste, 2 tablespoons low sodium tamari, 1 tablespoon rice wine vinegar, 2 tablespoons pure maple syrup, and 1/4 cup water in a large bowl until smooth. Once the sweet potatoes are done, toss them in this glaze to coat them evenly, adding a savory-sweet layer that’s hard to resist.

5-Finally, assemble your bowls by dividing the cooked farro, the kale and mushroom mixture, and the miso-glazed sweet potatoes among serving bowls. Top with sliced avocado and the optional tahini sauce, made by mixing 4 tablespoons tahini, 2 tablespoons pure maple syrup, and the juice of 1 lemon, thinning with water if needed. If you’re looking for more ideas with sweet potatoes, try this sweet potato Greek moussaka recipe for a fun twist.