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Miso Eggplant Sweet Potato Chickpea Bowl with Tahini

I’ll admit, there’s a lot going on here (Miso Eggplant Sweet Potato Chickpea Bowl with Tahini?? A mouthful.) But the question is, why would you only do miso when you can also do tahini, ras el hanout, and paprika? Why only do one source of fiber when you can do multiple? Why only do Asian flavours when you can also have Middle Eastern and everything else in between? There’s no rules here, let’s just have some fun.

This is a big bowl of plant-based wonderfulness. We have whole carbs, we have protein, we have fiber, we have vitamins and minerals. And we also have brown butter. I mean… does it get any better than this?!

The answer is no, by the way.

Let’s talk about the dish: the sweet potatoes are generously sprinkled with smoked paprika. Then we have the eggplant: glazed with a thick layer of miso. The chickpeas are tossed in rals el hanout brown butter and everything gets drizzled with a lemony tahini sauce. Listen, it’s fantastic.

Let’s talk flavors: ras el hanout is a vibrant, earthy mix of spices that include cinnamon, cumin, coriander, allspice, black pepper, and ginger. Miso is like a secret weapon in a dish: salty, earthy, funky, lots of umami flavor. It’s an amazing and versatile ingredient that can be put in everything from pasta, to desserts, to eggplants. The creamy tahini sauce is nutty, earthy, and lemony… so you get the point. We have a lot of great flavors happening here! And they all go beautifully together.

There’s different textures, too. The eggplant is caramelised and tender, the chickpeas are almost crispy, and sweet potatoes are well, tender. But a different kind of tender. The sweet potatoes have that crisp skin and the eggplant is more like deliciously-melting-and-so-caramelised-it’s falling-apart tender.

It sounds like a lot, but it’s actually very simple. And it only takes about 40 minutes so it’s a great weekday lunch/dinner idea!

If you make this Miso Eggplant Sweet Potato Chickpea Bowl with Tahinikpea Bowl with Tahini please be sure to leave a comment and/or give this recipe a rating! I’d love to hear from you and I love responding to each and every comment. And if you do make this recipe, don’t forget to also tag me on Instagram! I’d love to see your photos.

Miso Eggplant, Sweet Potato, and Chickpea Bowl with Tahini

  • Servings: 1-2
  • Difficulty: easy
  • Print


  • 1 sweet potato, peeled and cut into large pieces
  • 1 can chickpeas, drained and rinsed
  • 1 eggplant
  • 2 tablespoons butter
  • 1 tablespoon miso paste
  • 2 tablespoon tahini
  • 1 tablespoon maple syrup
  • 2 tablespoon olive oil
  • 1 teaspoon smoked paprika
  • 1 teaspoon ras el hanout
  • 1/2 lemon
  • salt and pepper


  1. Preheat oven to 425F.
  2. Cut the eggplant in half, lengthwise. Brush the miso paste over the cut side of the eggplant.
  3. Add the sweet potato chunks to a paper-lined baking sheet. Add the olive oil, paprika, salt, and pepper. Toss to coat and spread out in a single layer. Add eggplant to baking sheet.
  4. Bake for 30-35 minutes, or until vegetables are brown and tender.
  5. Meanwhile, make the chickpeas: add the butter to a skillet over medium-high heat. Keeping a close eye on it, let it cook for a few minutes, until it turns deep golden brown and begins to smell toasty. Add the ras el hanout and chickpeas, and sauté until golden brown, about 5 minutes. Set aside.
  6. Make the tahini sauce: in a small bowl, add tahini, lemon juice, and maple syrup. Whisk to combine. Slowly add water until creamy and pourable – it’ll thicken at first, but keep adding water a little at a time and whisking until it gets creamy and smooth. Season with salt and pepper, adjusting the flavor as needed – add more lemon juice for acidity, salt for saltiness, or maple syrup for sweetness.
  7. Add sweet potato and eggplant to a serving bowl, top with chickpeas, and drizzle with tahini sauce. Serve

Miso Eggplant Sweet Potato Chickpea Bowl with Tahini

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