Miso-Glazed Maple Sweet Potato & Black Bean Bowls
A vibrant vegan bowl featuring caramelized sweet potatoes, protein-packed black beans, and a savory-sweet miso-maple glaze that’s perfect for busy weeknights. This vegetarian (vegan, gluten-free) ready in about 32 minutes pairs sweet potatoes, canned black beans, avocado for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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 into 1/2-inch cubes sweet potatoes
- 15 oz, rinsed and drained canned black beans
- 1, sliced avocado
- 2 tbsp maple syrup
- 1 tbsp white miso paste
- 1 tsp toasted sesame oil
- 1 tsp rice vinegar
- 1 tbsp sesame seeds
- 2 tbsp chopped cilantro
- 2 cups, cooked brown rice
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Toss 2 medium diced sweet potatoes with 1 tsp toasted sesame oil, 1/4 tsp salt, and 1/4 tsp black pepper on a baking sheet. Roast at 400°F (200°C) for 20-22 minutes until edges are golden and tender when pierced.
- Step 2: Whisk together 2 tbsp maple syrup, 1 tbsp miso paste, 1 tsp rice vinegar, and 1/2 tsp water in a small bowl until smooth and glossy.
- Step 3: Gently fold 15 oz rinsed black beans into the miso glaze, then spoon over roasted sweet potatoes on a bed of 2 cups cooked brown rice.
- Step 4: Top with 1 sliced avocado, 1 tbsp toasted sesame seeds, and 2 tbsp chopped cilantro just before serving, ensuring the glaze is evenly distributed.
Frequently asked questions
How long does Miso-Glazed Maple Sweet Potato & Black Bean Bowls take to make?
Total time is about 32 minutes (10 min prep + 22 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 Maple Sweet Potato & Black Bean 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 sweet potatoes from drying out.
Can I substitute ingredients in Miso-Glazed Maple Sweet Potato & Black Bean 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 Maple Sweet Potato & Black Bean 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 Maple Sweet Potato & Black Bean Bowls vegan?
Yes — this recipe is tagged vegan, gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Swapped butter for olive oil to keep it lighter. Still delicious.
- ★★★★☆
Very good for a 22-minute recipe. Would bump up the spice level though.
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
