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Crispy Roasted Jerusalem Artichokes with Creamy Miso Tofu Purée

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This recipe for Roasted Jerusalem Artichokes with Creamy Miso Tofu Purée is everything you want in a hearty yet vibrant meal. It starts with caramelized roasted sunchokes (also known as Jerusalem artichokes) and sweet potatoes, adding earthy sweetness and a perfect crispy exterior. Paired with an irresistible creamy miso maple tofu purée that’s both silky and savory with just a touch of sweetness to tie it all together. For a bit of crunch, there’s a sprinkle of crispy roasted lentils, while green onions and pomegranate arils bring a pop of freshness to every bite.
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Crispy Roasted Jerusalem Artichokes with Creamy Miso Tofu Purée

If you’re looking for a dish that will be ready in 30 minutes but tastes like it took hours to make this is the recipe for you! This Roasted Jerusalem Artichokes with Creamy Miso Tofu Purée bowl is filled with delicious and hearty ingredients for a meal that is high protein, gluten free, dairy free and ready in 30 minutes! I packed a whole bunch of flavor and deliciousness into this recipe and I cannot wait for you to try it! There may be an ingredient in here that you’ve never heard of but get ready for it to become your new favorite! 

Jerusalem artichokes, also known as sunchokes, are paired with a creamy miso tofu purée for a dish that is without a doubt going to be on repeat. Not only are Jerusalem artichokes rich in flavor, but they’re also packed with nutrients like fiber and iron. Whether you’re new to sunchokes or a seasoned fan, this dish is an easy, wholesome way to enjoy them. 

What Are Jerusalem Artichokes?

Jerusalem artichokes, often called sunchokes, are knobby root vegetables native to North America. Despite their name, they’re not related to artichokes or Jerusalem; they’re actually a type of sunflower tuber. With a slightly nutty, sweet flavor and a texture similar to potatoes, they’re perfect for roasting.

Fresh Jerusalem artichoke held in hand

What is the Difference Between Artichokes and Jerusalem Artichokes?

Despite the name, Jerusalem artichokes and traditional artichokes are entirely different vegetables! Traditional artichokes are the flower buds of a thistle plant and are typically steamed or grilled. In contrast, Jerusalem artichokes are root vegetables from the sunflower family. They’re smaller, knobby, and look a lot like ginger. They have an earthy and slightly nutty flavor and pair well with so many ingredients.

Why Do Some People Call Them Sunchokes?

Jerusalem artichokes are often referred to as sunchokes because of their connection to the sunflower family. These knobby tubers grow from the root system of a specific sunflower species and resemble a small, earthy cousin of the flower. The term “sunchoke” was coined as a marketing effort to make the vegetable sound more appealing and approachable. Now that you’re all caught up with this root veggie, let’s get into the other necessary ingredients!

What You’ll Need to Roast Jerusalem Artichokes

  • Jerusalem Artichokes (Sunchokes): Their natural sweetness and nutty flavor shine when roasted to golden perfection.
  • Sweet Potatoes: Add a touch of earthy sweetness and pair beautifully with the sunchokes.
  • Cooked Lentils: Roasted until crispy, they bring texture and protein to the dish.
  • Garlic Powder: Essential seasoning to enhance the natural flavors of the vegetables while being roasted.
  • Coconut Aminos: Adds a subtle umami kick to the lentils.
  • Pomegranate Arils: Provide a burst of tart, juicy flavor and a pop of color. Check this blog if you want to learn how to remove the arils mess free!
  • Green Onions: Brighten the dish with a fresh, zesty finish.
hand holding a scored pomegranate with seeds showing through the cut top

Ingredients for the Creamy Miso Tofu Purée:

  • Firm Tofu: Creates the creamy, protein-packed base of the purée.
  • Miso Paste: Adds deep umami flavor to the sauce.
  • Maple Syrup: Used to balance the savory notes with a touch of natural sweetness.
  • Balsamic Vinegar: Enhances the sauce with tangy depth.
  • Tahini: Contributes creaminess and a rich, nutty undertone.
  • Nutritional Yeast: Provides a cheesy, savory flavor without dairy. 
  • Garlic Powder: Adds dimension to the flavor of this sauce and perfectly compliments the miso and vinegar.
  • Lemon Juice: Brings balance and brightness to the purée.
  • Water: Used to reduce the thickness of the purée.
Roasted Jerusalem artichokes and sweet potato over creamy sauce, topped with lentils, pomegranate, and green onion

How to Make Roasted Jerusalem Artichokes with Creamy Miso Tofu Purée

How to Prepare the Artichokes

Preparing Jerusalem artichokes for roasting is quick and easy. Start by giving them a good scrub under cold water to remove any dirt or debris, as they often come with a bit of soil from being a root vegetable. There’s no need to peel them—their thin, edible skin becomes tender and slightly crispy when roasted. 

Roast the Vegetables

Preheat the oven to 400°F (convection bake). Chop the Jerusalem artichokes into even slices and cube the sweet potato. Toss with garlic powder, salt, and pepper, then spread on a parchment-lined baking sheet. Roast for 30 minutes, stirring halfway, until the veggies are caramelized and golden.

Prepare the Crispy Lentils

Pat the cooked lentils dry, then season with salt, pepper, garlic powder, and coconut aminos. Spread them on another baking sheet and roast for 25 minutes, stirring halfway through, until they’re crispy.

Make the Tofu Purée

Blend the tofu, miso paste, maple syrup, balsamic vinegar, tahini, lemon juice, garlic powder, and water in a high-speed blender until smooth. Adjust the seasoning to taste and set aside.

How to Serve Roasted Jerusalem Artichokes with Miso Tofu Puree

This meal is perfect on its own as a hearty meal and it’s mega hearty! Deconstructed this recipe is also fantastic for meal prep as you can keep all the items separately and just assemble when ready! If you want to serve this to more than two you can increase the amounts or pair it with a fresh salad on the site.

Jerusalem Artichokes Frequently Asked Questions

What Do Jerusalem Artichokes Taste Like?

Jerusalem artichokes have a unique flavor profile—nutty, slightly sweet, and earthy. When roasted, their flavor deepens, becoming caramelized and buttery.

Do You Need to Peel Jerusalem Artichokes?

No, you don’t need to peel Jerusalem artichokes. Their thin skin is edible and becomes tender when cooked. Just give them a good scrub to clean off any dirt.

Can You Eat Jerusalem Artichokes Raw?

Yes, Jerusalem artichokes can be eaten raw! They have a crisp texture and a slightly nutty flavor, making them great for salads or slaws.

Are Jerusalem Artichokes From Jerusalem?

No, they are not from Jerusalem. They are native to North America and were cultivated by Indigenous peoples long before European settlers arrived.

Where Can I Get Jerusalem Artichokes?

You can typically find Jerusalem artichokes at farmers’ markets, health food stores, or specialty grocery stores. Look for firm, knobby tubers with minimal blemishes.

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Roasted Jerusalem artichokes and sweet potato over creamy sauce, topped with lentils, pomegranate, and green onion
Jackie Akerberg

Crispy Roasted Jerusalem Artichokes with Creamy Miso Tofu Purée

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This recipe for Roasted Jerusalem Artichokes with Creamy Miso Tofu Purée is everything you want in a hearty yet vibrant meal. It starts with caramelized roasted sunchokes (also known as Jerusalem artichokes) and sweet potatoes, adding earthy sweetness and a perfect crispy exterior. Paired with an irresistible creamy miso maple tofu purée that’s both silky and savory with just a touch of sweetness to tie it all together. For a bit of crunch, there’s a sprinkle of crispy roasted lentils, while green onions and pomegranate arils bring a pop of freshness to every bite.
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings: 2 servings
Course: Main Course
Calories: 635

Equipment

Ingredients
  

  • 1 lb sunchokes, Jerusalem artichokes, scrubbed
  • 1 medium sweet potato, scrubbed
  • ½ cup green or brown lentils, cooked (or 1 cup canned lentils, drained)
  • 1 tsp sea salt, divided
  • ½ tsp black pepper, divided
  • 1 tsp garlic powder, divided
  • 1 tsp coconut aminos
  • ½ cup pomegranate arils
  • 3 green onions, chopped
Maple Miso Tofu Purée Ingredients
  • 8 oz firm or extra firm tofu, drained
  • 1 tbsp miso paste
  • 1 tbsp maple syrup
  • 2 tbsp balsamic vinegar
  • 1 lemon, juiced
  • 2 tbsp tahini
  • 2 tbsp nutritional yeast
  • ½ tsp garlic powder
  • 1-3 tbsp water, as needed, to thin

Method
 

  1. Preheat oven to 400 convection bake (with fan). Line 2 metal baking sheets with parchment paper and set aside.
  2. Chop the sunchokes into 1/4-1/2" thick pieces. Cut the sweet potato into 1" cubes. Spread on one of the baking sheets and sprinkle with half of the salt, garlic powder and black pepper. Toss to combine. Optional to spray with a light coat of oil if desired. Transfer to the oven and bake for 30 minutes, stirring halfway through, until golden and crisp.
  3. Use a clean dish towel or paper towel to pat the lentils dry. Spread on the other baking sheet and season with the remaining salt, black pepper, garlic powder and coconut aminos. Toss to combine. Transfer to the oven and bake for 25 minutes, until crispy, stirring halfway through.
  4. Meanwhile, add all ingredients for the tofu purée to a high speed blender and blend until smooth. Season to taste.
  5. Divide between two serving bowls and spread into an even layer. Top with the roasted veggies, sprinkle with crispy lentils, and garnish with pomegranate arils and green onions!

Nutrition

Serving 1servingCalories 635kcalCarbohydrates 111gProtein 30gFat 12gSaturated Fat 2gPolyunsaturated Fat 5gMonounsaturated Fat 4gSodium 1697mgPotassium 2278mgFiber 19gSugar 45gVitamin A 16293IUVitamin C 50mgCalcium 189mgIron 14mg

*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.

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3 Responses

  1. The real question is, why are the called Jerusalem artichokes? These hailed from the Americas and certainly had a name before making it to Jerusalem. Around the same European crusaders and traders made it there as well thinking they discovered a regional ingredient that tasted similar to artichokes. These are also packed full on inulin which is great food for your gut buddies but can make you a little gassy if you don’t regularly have an inulin in your diet. Fun information. Recipe looks really tasty!

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