Miso-Glazed Carrot and Sweet Potato Stir-Fry with Sesame

By AislePrompt Editorial · Published 2026-04-14 · Updated 2026-04-14

Sweet potatoes and carrots coated in a savory-sweet miso glaze, finished with toasted sesame seeds for a quick weeknight dinner. This Asian-inspired vegetarian recipe (gluten-free, vegan), ready in about 25 minutes, pairs carrots, sweet potato, white miso paste for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 2, 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 carrots
• 1 medium sweet potato
• 1 tablespoon white miso paste
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 1 clove garlic
• 1/2 teaspoon ginger
• 1 teaspoon sesame seeds
• 1 teaspoon soy sauce
• 2 green onions

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Instructions

1. Step 1: Julienne 2 medium carrots and 1 medium sweet potato into 1/4-inch matchsticks.
2. Step 2: Whisk 1 tablespoon white miso paste, 1 tablespoon rice vinegar, 1 teaspoon sesame oil, 1 teaspoon soy sauce, 1 minced garlic clove, and 1/2 teaspoon minced ginger in a small bowl until smooth.
3. Step 3: Heat a large skillet over medium-high heat, add the julienned carrots and sweet potato, and stir-fry for 8 minutes until crisp-tender and slightly caramelized.
4. Step 4: Pour the miso sauce mixture over the vegetables, toss to coat evenly, and cook for 2 more minutes until sauce thickens and coats the vegetables.
5. Step 5: Remove from heat, sprinkle with 1 teaspoon sesame seeds and 2 sliced green onions.