Miso-Glazed Eggplant and Sweet Potato Bowl
A savory-sweet bowl with roasted vegetables and a rich umami miso glaze. This Japanese-inspired vegetarian recipe (vegan, gluten-free), ready in about 35 minutes, pairs eggplant, sweet potatoes, 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 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
- 1 medium (12 oz), cubed 1/2 inch eggplant
- 2 medium (16 oz total), cubed 1/2 inch sweet potatoes
- 2 tbsp white miso paste
- 1 tbsp maple syrup
- 1 tsp rice vinegar
- 1 tsp toasted sesame oil
- 1 tbsp sesame seeds
- 2, sliced green onions
The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Preheat oven to 400°F (200°C). Toss eggplant and sweet potatoes with 1 tbsp olive oil, 1/4 tsp salt, and 1/4 tsp black pepper on a baking sheet.
- Step 2: Roast for 25 minutes until golden and tender, stirring once halfway through.
- Step 3: Whisk miso paste, maple syrup, rice vinegar, and sesame oil in a small bowl until smooth. Drizzle over roasted vegetables and toss gently.
- Step 4: Transfer to a bowl, sprinkle with sesame seeds and sliced green onions, and serve warm.
