Past Recipes
Ginger-Miso Quinoa Bowls

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

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We love playing around with versatile quinoa, an ancient grain prized for its nutritional benefits and delicious nutty flavor. In this Popular Recipe, we flavor the quinoa with miso and ginger, then layer on sesame-dusted sweet potatoes and a salad of edamame and crunchy cucumber. Fried eggs and a drizzle of Sriracha mayo on top round out this dreamy veggie-forward dinner.

  • Vegetarian
Serving size
Prep & cook time
Cooking Skill
  • Calories 750
  • Protein 21g
  • Total Carb 87g
  • Total Fat 38g

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
    • 3/4 cup
    • quinoa
  • sweet potatoes
    • 2
    • sweet potatoes
  • English cucumber
    • 1/2
    • English cucumber
  • scallion
    • 1
    • scallion
  • 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

  • canola oil
  • eggs
  • kosher salt
  • black pepper
  • 6" small pot with lid
  • baking sheet
  • 10" medium nonstick pan with lid

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 together miso and 1½ cups water until miso is dissolved. Add quinoa and whole ginger knob to pot. Bring to a boil over high heat, then reduce heat to medium low, cover pot, and simmer until water is absorbed and quinoa is tender, about 15 minutes. Remove pot from heat and set aside, still covered, until Step 6.

  2. Prepare ingredients

    Prepare ingredients

    While quinoa cooks, rinse all produce. Cut sweet potatoes into ½-inch dice and place on a baking sheet. 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.

  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. Arrange in a single layer and roast, stirring halfway through, until tender and slightly charred, about 15 minutes total (move on to Step 4, but don't forget to come back!). Remove from oven and toss with sesame seeds. Set aside until Step 6.

  4. Make cucumber salad and Sriracha mayo

    Make cucumber salad and Sriracha mayo

    While sweet potatoes roast, to bowl with cucumber and scallion, add edamame, soy sauce, rice wine vinegar, and 1 tablespoon canola oil and stir to combine. Season with pepper as desired and set aside until Step 6. Add Sriracha (it's spicy, so feel free to use less) to container with mayonnaise and stir to combine. Season with salt and pepper as desired and set aside until Step 6.

  5. Fry eggs

    Fry eggs

    Once sweet potatoes are roasted, heat 1 tablespoon canola oil in a medium nonstick pan over medium heat. When oil is shimmering, crack 2 eggs into pan and season with salt and pepper. Fry until whites start to set, 2 minutes. Cover pan and continue frying until whites are mostly set but yolks are still runny, 2 minutes more.

  6. Plate ginger-miso quinoa bowls

    Plate ginger-miso quinoa bowls

    Remove and discard whole ginger knob from quinoa. Taste and season with salt as desired, then divide ginger-miso quinoa between serving plates. Serve with sesame sweet potatoes and edamame and cucumber salad. Top with fried eggs. Drizzle over Sriracha mayo and dig in!

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