Miso-Glazed Roasted Sweet Potato and Broccoli

By AislePrompt Editorial · Published 2026-04-11 · Updated 2026-04-11

Sweet potatoes and broccoli coated in a savory-sweet miso glaze, roasted until caramelized and tender. This Japanese-inspired vegetarian recipe (gluten-free, vegan), ready in about 35 minutes, pairs sweet potatoes, broccoli, white miso paste for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 300 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 large, peeled and cut into 1/2-inch cubes sweet potatoes
• 2 cups, florets broccoli
• 3 tbsp white miso paste
• 2 tbsp rice vinegar
• 1 tbsp honey
• 1 tbsp sesame oil
• 1/2 tsp garlic powder
• 1/4 tsp black pepper
• 1 tbsp sesame seeds

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Instructions

1. Step 1: Preheat oven to 400°F. Whisk together 3 tbsp white miso paste, 2 tbsp rice vinegar, 1 tbsp honey, 1 tbsp sesame oil, 1/2 tsp garlic powder, and 1/4 tsp black pepper until smooth.
2. Step 2: Place 2 cups broccoli florets and 2 large peeled sweet potatoes (cut into 1/2-inch cubes) on a baking sheet. Pour miso glaze over vegetables and toss until evenly coated.
3. Step 3: Roast for 25 minutes, stirring once halfway through, until sweet potatoes are tender and broccoli edges are charred. Sprinkle with 1 tbsp sesame seeds before serving.