Miso-Glazed Carrot and Sweet Potato Bowls

By AislePrompt Editorial · Published 2026-04-05 · Updated 2026-04-05

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 recipe (gluten-free, vegan), ready in about 45 minutes, pairs sweet potatoes, 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 rice, quinoa, or a quick salad. 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

The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide

Instructions

1. 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.
2. Step 2: Whisk miso paste, rice vinegar, honey, and sesame oil in a small bowl until smooth.
3. Step 3: Brush roasted vegetables with miso glaze and return to oven for 5 minutes to caramelize.
4. Step 4: Serve glazed vegetables over 1/2 cup cooked quinoa, sprinkled with sesame seeds and cilantro.