Miso-Glazed Roasted Sweet Potato and Kale Bowl

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-13 · Updated 2026-04-13

Sweet potatoes roasted with a savory miso glaze, topped with sautéed kale for a nourishing vegetarian meal. This japanese-inspired vegetarian (vegetarian) ready in about 45 minutes pairs large sweet potatoes, kale, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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 sweet potatoes
• 6 oz kale
• 2 tbsp olive oil
• 2 cloves garlic
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp white miso paste
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 2 tbsp water
• 1 tbsp sesame seeds

Instructions

1. Step 1: Preheat oven to 400°F. Toss 2 peeled and cubed sweet potatoes with 2 tbsp olive oil, 2 minced garlic cloves, 1/2 tsp salt, and 1/4 tsp black pepper on a baking sheet. Roast 25-30 minutes until tender and golden.
2. Step 2: Whisk 2 tbsp white miso paste, 1 tbsp rice vinegar, 1 tsp sesame oil, and 2 tbsp water in a small bowl until smooth.
3. Step 3: In a large bowl, combine roasted sweet potatoes with 6 oz chopped kale. Drizzle with miso mixture and toss until coated. Sprinkle with 1 tbsp toasted sesame seeds before serving.