Miso-Caramelized Sweet Potato and Kale Bowl

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-21 · Updated 2026-04-21

Sweet potatoes caramelize with miso glaze while hearty kale wilts into a deeply savory, nutrient-rich one-bowl meal. This japanese-inspired vegetarian (gluten-free) ready in about 40 minutes pairs olive oil, white miso paste, maple syrup for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 medium, peeled and diced into 1/2-inch cubes sweet potatoes
• 1 tbsp olive oil
• 1 tbsp white miso paste
• 1 tsp maple syrup
• 1/2 tsp rice vinegar
• 5 oz, stems removed and chopped kale
• 1 cup, pressed and cubed tofu
• 1/2 tsp sesame oil
• 1 tbsp sesame seeds
• 1/4 tsp salt

Instructions

1. Step 1: Preheat oven to 400°F (200°C). Toss diced sweet potatoes with 1 tbsp olive oil, 1/4 tsp salt, and spread in a single layer on a baking sheet.
2. Step 2: Roast for 20 minutes, flipping once, until potatoes are tender and golden at edges.
3. Step 3: While potatoes roast, whisk miso paste, 1 tsp maple syrup, and 1/2 tsp rice vinegar in a small bowl until smooth. Add 2 tbsp water to thin slightly.
4. Step 4: Heat 1/2 tsp sesame oil in a skillet over medium-high. Add cubed tofu and cook for 5 minutes, turning occasionally, until golden. Add chopped kale and cook for 3 minutes until wilted.
5. Step 5: Stir miso glaze into tofu-kale mixture and cook for 1 minute. Add roasted sweet potatoes and toss to coat. Sprinkle with 1 tbsp sesame seeds before serving.