Miso-Glazed Roasted Sweet Potato and Broccoli Grain Bowl

By AislePrompt Editorial · Published 2026-04-09 · Updated 2026-04-09

Sweet potatoes and broccoli roasted in a savory miso glaze, served over quinoa with fresh herbs. This Japanese-inspired vegetarian recipe (gluten-free), ready in about 47 minutes, pairs sweet potatoes, broccoli, miso paste for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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 diced into 1/2-inch cubes sweet potatoes
• 2 cups, florets broccoli
• 3 tbsp miso paste
• 2 tbsp rice vinegar
• 1 tbsp honey
• 1 tbsp sesame oil
• 1/4 cup, cooked quinoa
• 1/4 cup, chopped cilantro
• 1/4 tsp salt

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

Instructions

1. Step 1: Preheat oven to 400°F. Toss 2 large sweet potatoes peeled and diced into 1/2-inch cubes with 1 tbsp sesame oil and 1/4 tsp salt on a baking sheet.
2. Step 2: Roast the sweet potatoes for 20 minutes, then add 2 cups broccoli florets and toss to coat, continuing to roast for 10-12 more minutes until the sweet potatoes are tender and slightly caramelized.
3. Step 3: While vegetables roast, whisk together 3 tbsp miso paste, 2 tbsp rice vinegar, 1 tbsp honey, and 1 tbsp sesame oil in a small bowl until smooth.
4. Step 4: Transfer roasted vegetables to a large bowl, drizzle with the miso glaze, and toss to coat evenly.
5. Step 5: Stir in 1/4 cup cooked quinoa and 1/4 cup chopped cilantro, then season with additional salt if needed.