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Glazed Yam & Kale Bowls with Orange-Ginger Tahini Sauce

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Glazed Yam & Kale Bowls with Orange-Ginger Tahini Sauce are hearty & alive with contrasting flavors. This bowl is great for meal-prep and workout recovery. You can make it beforehand and grab it out of the fridge when you are ready to chow-down.

Let thy food be thy medicine, Hippocrates! So much goodness in these tasty bowls

Saucy

I’m saucy. I don’t shy away from delicious sauces in my bowls. With this bowl you get 2 sauces! The Orange-Ginger Tahini Sauce & the glaze from the Miso Glazed Yams. They were meant to be together—citrus dancing with a rich glaze and added hint of heat. Is there such a thing as sauce soulmates?

Ways to pump up the bowls

Other substitutions

Aquafaba From Chickpeas/Garbanzos

You can make lots of stuff out of the aquafaba (bean water) from the chickpeas, like this High-Altitude Homemade Oil-Free Vegan Cornbread.

Meal-Prep

Like most bowls, there are a few different components with this recipe. I really like prepping these items ahead of time and then adding the Miso Glazed yams, Orange-Ginger Tahini Sauce, and pepitas to the rest of the ingredients which I’ve already portioned into separate bowls, right before eating. This way you can heat the yams if you want. I typically enjoy everything cold or room temp.

Quinoa

I’d recommend cooking your quinoa in a little vegan no-chicken broth. I don’t much care for the flavor profile in most straight-up veggie broths, but the no-chicken ones are fabulous.

Try using half of the amount of broth base because to add flavor without making the quinoa too salty. For example, if you were using 2 cups of water, try just adding the amount of broth base you would use for 1 cup of water when cooking the quinoa.

Here’s a fantastic gluten-free & vegan no-chicken broth base.

I live at Denver high-altitude. To avoid soggy quiI live at the Denver level of a mile high, high-altitude. To avoid soggy quinoa, I remove my quinoa from heat and let it sit covered for 20 minutes, after cooking according to package instructions.

Beets can get messy

Crime Scene messy. You might want to wear food prep gloves when grating beets. Otherwise, you could have to go back to the mall and Pretty Woman the retail people like Dwight in that Office episode.

Screenshot of a Steam Town Mall Employee showing footage of Dwight on his iPhone from Season 7 Episode 2 of The Office

I don’t peel my beets before grating, but you can if you want. Also, you might want to rinse stuff (cutting board & grater) right after prepping the beet to contain the crime scene color.

Grating beet while wearing food prep gloves
Grating beet while wearing food prep gloves

Just wanna make Miso Glazed Yams or Orange-Ginger Tahini Sauce?

Are you looking for an Ancient Grains Bowl recipe?

Let’s Make Glazed Yam & Kale Bowls with Orange-Ginger Tahini Sauce

Ingredients for Glazed Yam & Kale Bowls with Orange-Ginger Tahini Sauce
Ingredients for Glazed Yam & Kale Bowls with Orange-Ginger Tahini Sauce

Preheat the oven to 415 degrees F. Lightly toss cubed yams in 1 TBSPs of the grapeseed oil.

Line a baking sheet with parchment paper or a sil-mats and spread the yams out evenly on the baking sheet.

Diced Jewel yam on a sil-mat lined baking sheet for Let's Make Glazed Yam & Kale Bowls with Orange-Ginger Tahini Sauce
Diced Jewel yam on a sil-mat lined baking sheet

Bake for 15 minutes and toss them. Then bake for 15-20 more minutes or until golden brown.

Diced Jewel yam in the oven

Optional: Toss them again, turn the heat off and let them sit in the oven for 10 – 30 minutes. This dries them out a little giving them a more concentrated flavor. I recommend this if you have the time.

Make the Miso Vinaigrette

In a small food processor or blender, combine the vinegar, sambal, soy sauce, sugar, salt, miso paste, and water. Blend until incorporated and smooth.

Add sesame oil and remaining grapeseed oil into vinegar mixture and blend until emulsified.

Put them together to make Miso Glazed Yams

Preheat oven (or lower temp) to 400 degrees F. Toss roasted yams with Miso Vinaigrette and place on lined baking sheet. Bake until the glaze is bubbly, glossy, slightly browned, and a little thicker and the yams are hot, about 10 minutes. Flip or toss with a spatula at 5 minutes.

Cold prepped yams may take a little longer than hot-out-of-the-oven roasted yams to glaze up. The glaze will be molten-lava-hot, avoid burning your mouth.

Orange-Ginger Tahini Sauce

Place all Orange-Ginger Tahini Sauce ingredients into a small food processor or blender. Process or blend until smooth.

Chill if desired. This sauce will get thicker and turn bright yellow after being in the fridge overnight. I like to make it ahead and use it cold. It’s also delicious at room temp, right out of the food processor.

Assemble The Bowls (see notes below for meal-prep)

Prepped bowl ingredients for Glazed Yam & Kale Bowls with Orange-Ginger Tahini Sauce
Prepped bowl ingredients

Evenly place kale, beets, quinoa and garbanzos into 4 bowls.

Drizzle or mix with Orange-Ginger Tahini Sauce (scant 1/4 cup per bowl).

Top with hot, cold or room temp Miso Glazed Yams & pepitas. Mix to combine and get everything sauced. Enjoy!

Glazed Yam & Kale Bowls with Orange-Ginger Tahini Sauce
Glazed Yam & Kale Bowls with Orange-Ginger Tahini Sauce
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5 from 1 vote

Glazed Yam & Kale Bowls with Orange-Ginger Tahini Sauce

Glazed Yam & Kale Bowls with Orange-Ginger Tahini Sauce are hearty & alive with contrasting flavors. This bowl is great for meal-prep and workout recovery. You can make it beforehand and grab it out of the fridge when you are ready to chow-down
Course Bring your lunch, Meal Prep, To go
Cuisine American, California, Mediterranean, Vegan, Vegetarian
Keyword dairy-free, flavorful, high protein, vegan, vegetarian
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4
Calories 512kcal

Equipment

  • small food processor or blender to make sauces
  • oven

Ingredients

Orange Ginger Tahini Sauce

  • 1/2 cup fresh squeezed orange juice
  • 3 TBSP tahini
  • 1 TBSP apple cider vinegar
  • 1 TBSP toasted sesame oil
  • 1 inch peeled fresh turmeric 1/4 teaspoon if using powdered
  • 1 inch peeled fresh ginger 1/4 teaspoon if using powdered
  • 1/4 teaspoon sea salt more to taste
  • 1/2 – 1 teaspoon maple or date syrup; optional or 1/3 to 1/2 of a Medjool date, please taste sauce before adding sweetness

Bowl Ingredients

  • 2 cups flat dino kale sliced into thin ribbons, remove stems if desired
  • 1/2 cup grated raw beets this could get messy
  • 1 cup tricolor quinoa prepared, I usually cook mine in vegan no chicken broth (link goes to gluten-free & vegan no-chicken broth)
  • 1 can garbanzos (14 oz) drained & dried off, if you want to peel them with a tea towel—do it

Miso Glazed Yams

  • lbs jewel yam; diced into 1" pieces or orange-colored on the inside sweet potato, no need to peel unless you really want to
  • 2 TBSPs rice wine vinegar or rice vinegar
  • 1 TBSP sambal olek
  • 1 TBSP low sodium soy sauce use low sodium tamari for gluten-free (link goes to gluten-free tamari)
  • 1 TBSP maple syrup or what you like for sweetner, cane sugar makes this the most glaze-y
  • 1/4 teaspoon kosher salt 
  • 1 TBSP white miso paste
  • 1 TBSP water
  • 1/2 teaspoon sesame oil
  • 2 TBSP grapeseed oil divided  into 1 TBSP & 1 TBSP

Garnish

  • 1/2 cup pepitas a.k.a. pumkin seeds unsalted & raw recommended

Instructions

Roast the yams

  • Preheat the oven to 415 degrees F. Lightly toss cubed yams in 1 TBSPs of the grapeseed oil.
    Line a baking sheet with parchment paper or a sil-mats and spread the yams out evenly on the baking sheet. Bake for 15 minutes and toss them. Then bake for 15-20 more minutes or until golden brown.
    Optional: Toss them again, turn the heat off and let them sit in the oven for 10 – 30 minutes. This dries them out a little giving them a more concentrated flavor. I recommend this if you have the time.

Make the Miso Vinaigrette

  • In a small food processor or blender, combine the vinegar, sambal, soy sauce, sugar, salt, miso paste, and water. Blend until incorporated and smooth.
  • Add sesame oil and remaining grapeseed oil into vinegar mixture and blend until emulsified.

Put them together to make Miso Glazed Yams

  • Preheat oven (or lower temp) to 400 degrees F. Toss roasted yams with Miso Vinaigrette and place on lined baking sheet. Bake until the glaze is bubbly, glossy, slightly browned, and a little thicker and the yams are hot, about 10 minutes. Flip or toss with a spatula at 5 minutes.
    Cold prepped yams may take a little longer than hot-out-of-the-oven roasted yams to glaze up. The glaze will be molten-lava-hot, avoid burning your mouth.

Orange-Ginger Tahini Sauce

  • Place all Orange-Ginger Tahini Sauce ingredients into a small food processor or blender. Process or blend until smooth.
  • Chill if desired. This sauce will get thicker and turn bright yellow after being in the fridge overnight. I like to make it ahead and use it cold. It's also delicious at room temp, right out of the food processor.

Assemble The Bowls (see notes below for meal-prep)

  • Evenly place kale, beets, quinoa and garbanzos into 4 bowls. Drizzle or mix with Orange-Ginger Tahini Sauce (scant 1/4 cup per bowl). Top with hot, cold or room temp Miso Glazed Yams & pepitas. Mix to combine and get everything sauced. Enjoy!

Notes

Nutrition Information is approximate.

Make Ahead Bowls

The Miso Oven Glazed Yams are great to prep ahead of time. You can roast the yams, make the Miso Vinaigrette, and store them separately in the fridge until you are ready to toss & bake.

Quinoa

I’d recommend cooking your quinoa in a little vegan no-chicken broth. I don’t much care for the flavor profile in most straight-up veggie broths, but the no-chicken ones are fabulous.
Try using half of the amount of broth base because to add flavor without making the quinoa too salty. For example, if you were using 2 cups of water, try just adding the amount of broth base you would use for 1 cup of water when cooking the quinoa.
Here’s a fantastic gluten-free & vegan no-chicken broth base.
I live at the Denver level of a mile high, high-altitude. To avoid soggy quinoa, I remove my quinoa from heat and let it sit covered for 20 minutes, after cooking according to package instructions.

Nutrition

Calories: 512kcal | Carbohydrates: 66g | Protein: 16g | Fat: 22g | Saturated Fat: 3g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 6g | Sodium: 905mg | Potassium: 1010mg | Fiber: 12g | Sugar: 13g | Vitamin A: 21279IU | Vitamin C: 33mg | Calcium: 136mg | Iron: 5mg
Glazed Yam & Kale Bowls with Orange-Ginger Tahini Sauce

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