Miso Roasted Sweet Potato Bowls

Miso Roasted Sweet Potato Bowls with High-Protein Miso Dressing.

Why this is peri-perfect:
This nourishing bowl is a total win for metabolism and mood. Sweet potato delivers slow-burning carbs to support energy and progesterone production, while tofu and protein-packed dressing bring a powerful 30g protein per serve - key for preserving muscle and keeping cravings in check. Miso adds gut-loving fermented goodness, and leafy greens and wholegrains round it out for fibre, fullness, and hormone harmony. It’s warm, earthy, satisfying - and just what your nervous system ordered.

Ingredients:

For the miso-roasted veg:

500g sweet potato, peeled and chopped into 2cm cubes

1 red onion, sliced into wedges

1 tbsp olive oil

1 tbsp white or yellow miso paste

1 tbsp rice vinegar or lemon juice

1 tsp maple syrup (optional)

Salt & pepper

For the bowl base:

2 cups baby spinach or kale

½ cup cooked brown rice

1 cup cooked edamame (about 150g podded)

For the protein:

350g firm tofu, cubed and pan-fried

High-Protein Miso Dressing:

2 tbsp white miso paste

2 tbsp plain Greek yoghurt

1 tsp tahini or olive oil

1 tsp grated ginger

1 tbsp lemon or lime juice

1 scoop (30g) unflavoured protein powder

2–4 tbsp water, to thin

Instructions

1.     Roast the veg:
Preheat oven to 200°C (400°F). Whisk miso, olive oil, vinegar, and maple. Toss sweet potato and onion in mixture. Spread on a lined tray and roast for 25–30 mins, turning once, until caramelised and tender.

2.     Prep the protein:
Reheat or pan-fry your chicken, tofu, or edamame. Season lightly if needed.

3.     Make the dressing:
Whisk all dressing ingredients until smooth and creamy. Add water gradually to get a pourable texture.

4.     Assemble the bowls:
Start with greens and brown rice. Top with roast veg, protein, and a generous drizzle of the miso dressing. Sprinkle with sesame seeds or fresh herbs if they are handy.

Per Serve: 400 calories, 30g protein, 10g fat, 35–40g carbs, 7g fibre