The Sol Journal

Japanese Miso Sweet Potato Bowl

recipes

Japanese Miso Sweet Potato Bowl

23 April, 2025

Comfort food just got a gut-loving glow-up. This Japanese-inspired miso sweet potato bowl is packed with fermented miso, fibre-rich veggies, and a creamy tahini dressing—delivering big on flavour, nourishment and immune support. Your microbiome will thank you.

Serves 4
GLUTEN-FREE | DAIRY-FREE | REFINED SUGAR-FREE | VEGAN

This Japanese Miso Sweet Potato Bowl is a nourishing, flavour packed bowl of goodness that does wonders for your gut and immune health. We’ve added fermented miso paste and probiotic-rich kimchi to help feed and balance your gut microbiome, while ginger and mushrooms bring their anti-inflammatory and immune-loving benefits to the mix. Of course, no bowl is complete without sweet potato—naturally rich in fibre and antioxidants to keep your gut bugs happy. It’s comfort food with benefits and your body (and taste buds) will love you for it!

Ingredients

1 cup black wild rice
1 large sweet potato
2 tablespoons extra virgin olive oil
2 teaspoons sea salt
3 portobello mushrooms
1 tablespoon tomato paste (no added salt)
1 tablespoon miso paste
1 garlic, minced
1 cup purple cabbage, chopped
1/2 cup edamame
2 radishes, finely sliced
1 cos lettuce
4 spring onions, finely sliced
1/2 cup kimchi
2 teaspoons sesame seeds
Fresh coriander, to garnish

Miso Tahini Dressing

1/4 cup runny tahini
1/4 cup miso paste
1/4 cup filtered water
2 tablespoon rice wine vinegar
1 teaspoon grated ginger
1 grated garlic
1/2 teaspoon sea salt

Method

  1. Rinse the black wild rice under cold water and cook according to packet instructions. Drain water and set aside.
  2. Preheat your oven to 220°C. Chop the sweet potato into bite-sized cubes. Toss with olive oil and sea salt, then spread on a baking tray. Roast for 30–35 minutes, or until golden and tender, tossing halfway through.
  3. Thinly slice the portobello mushrooms. Heat a pan over medium heat with a drizzle of olive oil. Add the mushrooms and cook for 4–5 minutes, until softened. Stir in the tomato paste, miso paste, minced garlic and a splash of water if needed to help combine. Cook for another 2–3 minutes, then remove from heat.
  4. In a small bowl, whisk together the tahini, miso paste, filtered water, rice wine vinegar, grated ginger, grated garlic and sea salt until smooth and creamy.
  5. Divide the cooked rice among four bowls. Top with roasted sweet potato, miso mushrooms, purple cabbage, edamame, radish slices, cos lettuce leaves, spring onions and a spoonful of kimchi.
  6. Drizzle generously with the miso tahini dressing. Sprinkle it with sesame seeds and top with fresh coriander. Serve immediately and enjoy!