Miso-Roasted Sweet Potato & Cordyceps Grain Bowl with Ginger-Tahini Drizzle
This warming bowl is built on a base of nutty farro or brown rice, topped with miso-glazed roasted sweet potatoes, sautéed Cordyceps mushrooms, wilted greens, and crunchy fall vegetables. It’s all brought together with a ginger-tahini drizzle that adds brightness and balance.
Servings 2 people
Ingredients
- Roasted Sweet Potatoes:
- 1 large sweet potato cubed
- 1 tbsp white or yellow miso paste
- 1 tbsp olive oil or sesame oil
- 1 tsp maple syrup
- Pinch of chili flakes optional
- Cordyceps & Veggies:
- 1-2 tsp Cordyceps mushroom powder or rehydrated dried Cordyceps if available
- 1 tbsp olive or coconut oil
- 1 cup shiitake or oyster mushrooms sliced
- 2 cups kale or chard chopped
- 1 small carrot peeled into ribbons
- 1 garlic clove minced
- 1 tsp tamari or soy sauce
- Grain Base:
- 1 cup cooked farro quinoa, or brown rice
- Ginger-Tahini Drizzle:
- 2 tbsp tahini
- 1 tbsp lemon juice
- 1 tbsp water or more to thin
- 1 tsp grated ginger
- 1 tsp maple syrup
- Pinch of salt
Instructions
- Roast the Sweet Potatoes:
- Preheat oven to 400°F (200°C).
- Toss sweet potato cubes with miso, oil, maple syrup, and chili flakes.
- Roast for 25–30 minutes, flipping once, until golden and caramelized.
- Sauté Cordyceps Mushrooms & Greens:
- Heat oil in a skillet. Add garlic, mushrooms, and Cordyceps powder.
- Sauté for 3–4 minutes, then add kale/chard and cook until wilted.
- Finish with a splash of tamari or soy sauce.
- Make the Drizzle:
- Whisk all ingredients in a small bowl until creamy and pourable. Add more water if needed.
- Assemble the Bowl:
- Add your grain base to bowls
- Top with roasted sweet potatoes, mushrooms & greens, raw carrot ribbons
- Drizzle with ginger-tahini sauce
- Optional: top with toasted sesame seeds, microgreens, or kimchi
Notes
🍽️ Serving Ideas:
Add a soft-boiled egg or tempeh for extra protein
Pair with warm cordyceps chai, barley tea, or fermented apple tonic
