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Sweet Potato Miso Energy Bowl

<p>Greet the afternoon slump with edamame, smoky black beans, chunky sweet potatoes, and hearty bulgur all packed into one bowl.</p>
4 Servings Recipe By

Ingredients

  • 1 cup Edamame, Shelled, Frozen
  • 6 cups peel and dice Sweet Potato
  • 2 tablespoons melt Coconut Oil #1
  • 1/2 teaspoons Season Salt
  • 15 ounces drain and rinse Black Beans, Canned
  • 2 tablespoons Coconut Oil #2
  • 1 tablespoon Almond Butter
  • 1 tablespoon Miso Paste
  • 1 1/3 tablespoons Honey
  • 2 cups cook Bulgur
  • 1/2 cups Bread Crumbs

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = about 2.5 cups
  • 547 Calories
  • 20g Total Fat
  • 12g Sat Fat
  • 0g Trans Fat
  • 0mg Cholesterol
  • 909mg Sodium
  • 74g Total Carb
  • 13g Fiber
  • 10g Total Sugars (Includes 5g Added Sugars)
  • 18g Protein
  • 16 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Cook edamame according to package directions.
  2. Place sweet potatoes on a baking pan. Coat with coconut oil #1 and season salt.
  3. Roast sweet potatoes in oven at 375F for 20 minutes.
  4. Mix black beans into sweet potatoes. Place back in oven and cook for 10 minutes, or until sweet potatoes are soft.
  5. Meanwhile, create miso dressing by combining coconut oil #2, almond butter, miso, and honey in a bowl. Microwave for 45 seconds, or until coconut oil is melted. Stir until well combined.
  6. When sweet potatoes are finished, stir in edamame, breadcrumbs, bulgur, and miso dressing.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Cook edamame according to package directions.
  2. Place sweet potatoes on a baking pan. Coat with coconut oil #1 and season salt.
  3. Roast sweet potatoes in oven at 375F for 20 minutes.
  4. Mix black beans into sweet potatoes. Place back in oven and cook for 10 minutes, or until sweet potatoes are soft.
  5. Meanwhile, create miso dressing by combining coconut oil #2, almond butter, miso, and honey in a bowl. Microwave for 45 seconds, or until coconut oil is melted. Stir until well combined.
  6. When sweet potatoes are finished, stir in edamame, bulgur, breadcrumbs, and miso dressing.
  7. Allow to cool.
  8. Divide among indicated number of quart freezer bags, label, and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
  2. Reheat in microwave until warm, about 1-2 minutes.

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