Past Recipes
Ginger Miso Quinoa Bowls

Ginger Miso Quinoa Bowls with Sesame Sweet Potato, Edamame, and Cucumber Salad

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Not only does quinoa have a deliciously nutty flavor, it’s also an ancient grain prized for its nutritional benefits. We love playing around with the versatile ingredient, which works with myriad flavors, like the miso and ginger it’s cooked with in this Asian-inspired dish. The quinoa is layered with sesame-dusted roasted sweet potatoes and a salad of edamame and crunchy cucumber. Fried eggs and Sriracha aioli on top round out this dreamy veggie-forward dinner.
  • Vegetarian
Serving size
Prep & cook time
Cooking Skill
By Chef Andrea

By Chef Andrea

  • Calories 780
  • Protein 16g
  • Total Carb 81g
  • Total Fat 44g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • ginger
    • 1/4 ounce
    • ginger
  • miso paste
    • 2 teaspoons
    • miso paste
  • quinoa
    • 2/3 cup
    • quinoa
  • English cucumber
    • 1/2
    • English cucumber
  • scallion
    • 1
    • scallion
  • sweet potato
    • 12 ounces
    • sweet potato
  • black sesame seeds
    • 1 teaspoon
    • black sesame seeds
  • edamame
    • 1/4 cup
    • edamame
  • gluten-free soy sauce
    • 3 packets
    • gluten-free soy sauce
  • rice wine vinegar
    • 1 tablespoon
    • rice wine vinegar
  • Sriracha
    • 2 packets
    • Sriracha
  • mayonnaise
    • 2 ounces
    • mayonnaise

What You’ll Need

  • water
  • eggs
  • 6" small pot with lid
  • baking sheet
  • 10" medium nonstick pan

Cooking Steps

  1. Make Ginger Miso Quinoa

    Make Ginger Miso Quinoa

    Preheat oven to 450°F. Trim and discard skin of ginger. In a small pot, whisk miso and 1⅓ cups water until miso is dissolved. Add quinoa and whole ginger knob to pot with miso and water. Bring to a boil over high heat, then reduce heat to medium low, cover, and simmer until water is evaporated and quinoa is tender, about 15 minutes. Taste and add salt as needed. Remove pot from heat and set aside, still covered.

  2. Prepare Ingredients

    Prepare Ingredients

    While quinoa cooks, rinse all produce. Quarter cucumber lengthwise, then thinly slice crosswise and place in a medium bowl. Trim and discard scallion root, thinly slice, and add to bowl with cucumber. Cut sweet potato into ½-inch dice and place on a baking sheet. 

  3. Roast Sweet Potatoes

    Roast Sweet Potatoes

    On baking sheet, toss sweet potatoes with 1½ tablespoons canola oil, ½ teaspoon salt and pepper as desired to coat. Arrange in a single layer and roast, mixing halfway through, until tender and slightly charred, about 15 minutes total. Remove from oven and toss with sesame seeds. Set aside. 

  4. Make Edamame and Cucumber Salad and Sriracha Mayo

    Make Edamame and Cucumber Salad and Sriracha Mayo

    While sweet potatoes roast, add edamame, soy sauce, rice wine vinegar, and 1 tablespoon canola oil to bowl with cucumber and scallion and stir to combine. Season with pepper as desired and set aside until serving. Add Sriracha to container with mayonnaise and stir to combine. Taste and add salt and pepper as desired and set aside until serving. 

  5. Fry Eggs

    Fry Eggs

    Right before you are ready to plate, heat 1 tablespoon canola oil in a medium nonstick pan over medium heat. When oil is shimmering, crack 2 eggs into pan. Season with salt and pepper and fry until whites are set but yolks are still runny, 2-3 minutes.

  6. Plate Ginger Miso Quinoa Bowls

    Plate Ginger Miso Quinoa Bowls

    Remove and discard whole ginger knob from quinoa, then divide quinoa between serving dishes. Serve with sesame sweet potatoes and edamame and cucumber salad. Top with fried eggs and drizzle over Sriracha mayo. Dig in!

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