Miso-Glazed Carrot and Sweet Potato Bowls
Roasted root vegetables glazed with savory-sweet miso sauce, topped with sesame seeds and served over quinoa for a vibrant, nutrient-packed meal. This japanese-inspired vegetarian (gluten-free, vegan) ready in about 45 minutes pairs medium, peeled and diced sweet potatoes, medium, peeled and diced carrots, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, 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 sweet potatoes
- 3 medium, peeled and diced carrots
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/4 cup white miso paste
- 2 tbsp rice vinegar
- 2 tbsp honey
- 1 tbsp sesame oil
- 1/2 cup cooked quinoa
- 1 tbsp sesame seeds
- 1/4 cup, chopped fresh cilantro
Instructions
- Step 1: Preheat oven to 425°F (220°C). Toss sweet potatoes and carrots with 1 tbsp olive oil, 1/4 tsp salt, and 1/8 tsp black pepper on a baking sheet; roast for 25 minutes until tender.
- Step 2: Whisk miso paste, rice vinegar, honey, and sesame oil in a small bowl until smooth.
- Step 3: Brush roasted vegetables with miso glaze and return to oven for 5 minutes to caramelize.
- Step 4: Serve glazed vegetables over 1/2 cup cooked quinoa, sprinkled with sesame seeds and cilantro.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Miso-Glazed Carrot and Sweet Potato Bowls take to make?
Total time is about 45 minutes (15 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Miso-Glazed Carrot and Sweet Potato Bowls?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.
Can I substitute ingredients in Miso-Glazed Carrot and Sweet Potato Bowls?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Miso-Glazed Carrot and Sweet Potato Bowls for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Miso-Glazed Carrot and Sweet Potato Bowls gluten-free?
Yes — this recipe is tagged gluten-free, vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
