Miso-Glazed Roasted Sweet Potato & Quinoa Bowl

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.

A vibrant, nutrient-packed bowl featuring caramelized sweet potatoes, fluffy quinoa, and a savory-sweet miso dressing. This Japanese-inspired vegetarian recipe (vegan, high protein), ready in about 45 minutes, pairs sweet potatoes, quinoa, vegetable broth for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, 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.

Prep: 10 min Cook: 35 min Serves 4 Japanese cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 425°F (220°C). Toss 1 lb cubed sweet potatoes with 1 tsp sesame oil and 1/4 tsp salt on a baking sheet, then roast for 25 minutes until golden and tender, flipping halfway through.
  2. Step 2: Meanwhile, bring 2 cups vegetable broth to a simmer in a saucepan, add 1 cup rinsed quinoa, reduce heat to low, cover, and cook for 15 minutes until fluffy and liquid is absorbed.
  3. Step 3: Whisk 2 tbsp white miso paste, 1 tbsp rice vinegar, and 1 tsp maple syrup in a small bowl until smooth to make the dressing.
  4. Step 4: Heat 1 tsp sesame oil in a skillet over medium-high heat, add 14 oz pressed tofu cubes, and cook for 8 minutes until golden and crispy on all sides.
  5. Step 5: Fluff cooked quinoa with a fork, then divide into bowls. Top with roasted sweet potatoes, crispy tofu, and drizzle with miso dressing. Sprinkle with 1 tbsp black sesame seeds before serving.

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