Miso-Glazed Roasted Sweet Potato and Kale

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Sweet potatoes caramelized with savory miso glaze, topped with wilted kale for a vibrant side dish. This Japanese-American-inspired vegetarian recipe (gluten-free, vegan), ready in about 45 minutes, pairs sweet potatoes, extra-virgin olive oil, white miso paste for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 290 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.

Prep: 15 min Cook: 30 min Serves 4 Japanese-American cuisine 290 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F (200°C). Toss 2 lbs peeled and diced sweet potatoes with 2 tbsp olive oil, 1/4 tsp sea salt, and 1/8 tsp black pepper on a sheet pan. Roast for 25 minutes, stirring once halfway, until tender and golden at edges.
  2. Step 2: While potatoes roast, whisk 2 tbsp white miso paste, 1 tbsp rice vinegar, 1 tsp maple syrup, and 2 tbsp water in a small bowl until smooth.
  3. Step 3: Remove potatoes from oven and brush evenly with miso glaze. Return to oven for 5 minutes to caramelize.
  4. Step 4: Meanwhile, heat a dry skillet over medium-high. Add 4 oz torn kale and cook for 2-3 minutes until wilted and bright green. Stir in 1 tsp sesame seeds.
  5. Step 5: Plate roasted sweet potatoes, top with kale, and sprinkle with extra sesame seeds if desired.

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