Miso-Caramelized Sweet Potato and Kale Bowl

Sweet potatoes caramelize with miso glaze while hearty kale wilts into a deeply savory, nutrient-rich one-bowl meal.

Cuisine: Japanese-inspired

Category: Vegetarian

Prep: 15 minutes. Cook: 25 minutes.

Serves 2.

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.