Sweet Potato and Swiss Chard Quinoa With Miso Sauce
Okay folks. It really is autumn. Sweet potatoes are making their seasonal debut at Tumbleweed Farm! I for one could not be more thrilled. I have been dying to dish up one of my favorite sweet potato recipes for you all!
Henry did a great job keeping an eye on the first couple of sweet taters we dug up. Look at that face. He takes after me when it comes to sweet potatoes…don’t mess with us when it comes to our favorite fall crop!
I feel like a kid in a candy store. We only dug up the first 5 feet of our sweet potato bed (we still have 120 feet more to go). However, if the first 5 feet indicate what we are hoping, then I think we will have a LOT of sweet potatoes to sell at the market this fall!
If there is the slightest chill in the air where you are I invite you to slip into your favorite socks, throw on some cozy sweatpants, pour a glass of red wine and dive into this delicious fall dinner.
Sweet Potato and Swiss Chard Quinoa With Miso Sauce
Prep Time: 10 mins. Cook Time: 25 mins. Serves: 2
- 1 medium-sized sweet potato, scrubbed clean (I leave the skin on) cut into 1/2 inch cubes
- 1 bunch of swiss chard, thick stems removed and finely chopped
- 1 yellow onion, diced
- 2 large cloves of garlic, minced
- 1.5 cups cooked chickpeas
- 1/2 cup quinoa
- grapeseed oil for cooking (or another high heat oil)
- salt and pepper
- Minced cilantro for garnish
- 2 TBS organic white miso paste
- 1 TBS rice wine vinegar
- 1 TBS marin (a sweet rice cooking wine, you can sub pure maple syrup instead here)
- 1 TBS low sodium tamari sauce
- 1-2 TBS water
- 2 tsp minced ginger
Preparation
- Preheat your oven to 400 degrees. Combine the sweet potatoes with a little grapeseed oil, salt and pepper. Place on a prepared baking sheet and roast in the oven for about 15-20 minutes, or until sweet potatoes are slightly browned and easily pierced with a fork. Toss sweet potatoes halfway through cooking time.
- Combine all the ingredients for the miso sauce together with an immersion blender, regular blender or with a whisk. Combine until smooth. Taste test and add anything if needed.
- Cook quinoa by combing 1/2 cup quinoa with 1 cup of water. Bring to a boil. Turn heat to low, cover and cook for about 15 minutes. Fluff with a fork and set aside.
- Heat a little oil in a large skillet over medium heat. Add the onions. Sauté for about 5 minutes stirring often. Add the garlic and cook for about 3 more minutes. Add the chopped swiss chard. Cook stirring often for about 3-5 more minutes. Turn heat to low, add the chickpeas, cooked sweet potatoes, and quinoa. Stir in miso sauce.
- Serve each bowl with minced cilantro and a dash of crushed red pepper flakes.
Notes
Use this recipe as a guide. Adjust measurements and ingredients as necessary
haha, I love that picture of Henry guarding the sweet potatoes. he is SERIOUS. your sweet potatoes look amazing, as does this recipe!
I have about six pounds of sweet potatoes sitting in my apartment ready to be turned into this quinoa dish!! Love the pairing of sweet potatoes, a leafy green and miso!
Mmmm lookit them taters! Roasted sweet potatoes are one of my favorite things to add to salads and I’ve never tried miso sauce (craaaaazy!), so I’m drooling all over this salad!
Sweet potatoes are my favorite too! Thanks for this recipe, and I am so excited to see all your fall produce coming out of the ground. Let the squash recipes get here already!! Yum.
Sweet potatoes? Check. Quinoa? Check. Miso? Check. This meal is seriously LOADED with my favorite foods! Once I go sweet potato, I don’t go back until April hits. I am getting excited for fall veggies for real now!
Your sweet potatoes look amazzzzing! Also, This is perfect for the cool fall days. Love!
I love sweet potatoes too – like nature’s candy! The sweet potatoes you guys are growing look huge! I’m sure you’ll be very successful selling them – if you can bare to give them away!
I just noticed that you added a “Pin” function… thank you, THANK YOU! Will spend the day pinning all your wonderful recipes 🙂
Made this tonight! DELICIOUS! Thanks for sharing. Looking forward to checking out more of your recipes.