20 min
· Serves 2
· Updated March 17, 2026
South First location, 9AM–1PM. See market details →
1 cup cooked brown rice
1 cup sunflower microgreens
1 sweet potato, cubed and roasted
1/2 cup chickpeas, rinsed
1 tbsp tahini
1 tbsp white miso
1 tbsp rice vinegar
1 tsp sesame oil
Salt & toasted sesame seeds
Roast sweet potato at 425°F for 15 minutes until caramelized.
Whisk tahini, miso, rice vinegar, and sesame oil with 2 tbsp water until creamy.
Divide rice between bowls. Top with sweet potato, chickpeas, and sunflower microgreens.
Drizzle with miso-tahini dressing and sprinkle with sesame seeds.
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