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Miso Maple Sweet Potato Bowl
Tender sweet potato, sauteed button mushrooms & kale, and fluffy pearl couscous. Tossed in a sweet and savoury dressing
Course
Lunch
Servings
2
Author
Two Market Girls
Ingredients
180
g (1 cup)
pearl couscous
200 g
(1 medium)
sweet potato
diced
13
g (1 tbsp)
coconut oil
60 g
(1/2 cup)
button mushrooms
67 g
(1 cup)
baby kale
Dressing
34
g (2 tbsp)
miso paste
15 mL
(1 tbsp)
maple syrup
15 mL
(1 tbsp)
soy sauce
30 mL
(2 tbsp)
olive oil
15 mL
(1 tbsp)
rice vinegar
pinch
black pepper & salt
Instructions
Cook couscous according to package instructions. Set aside.
Add diced sweet potato to an air fryer and cook until tender and golden brown. About 10-15 minutes.
To a pan on medium heat melt oil. Add mushrooms and stir until soft. Add in baby kale and stir until just wilted. Set aside.
To a small bowl combine all dressing ingredients and mix until smooth. Toss all the components together and enjoy.