Miso-Glazed Roasted Sweet Potato & Quinoa Bowl
A vibrant, nutrient-packed bowl featuring caramelized sweet potatoes, fluffy quinoa, and a savory-sweet miso dressing. This japanese-inspired vegetarian (vegan, high protein) ready in about 45 minutes pairs (180g), rinsed quinoa, (480ml) vegetable broth, white miso paste 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.
Ingredients
- 2 medium (about 1 lb / 450g), peeled and cubed sweet potatoes
- 1 cup (180g), rinsed quinoa
- 2 cups (480ml) vegetable broth
- 2 tbsp white miso paste
- 1 tbsp rice vinegar
- 1 tsp maple syrup
- 1 block (14 oz / 400g), pressed and cubed tofu
- 1 tsp sesame oil
- 1 tbsp black sesame seeds
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Miso-Glazed Roasted Sweet Potato & Quinoa Bowl take to make?
Total time is about 45 minutes (10 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Miso-Glazed Roasted Sweet Potato & Quinoa Bowl?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep (180g), rinsed quinoa from drying out.
Can I substitute ingredients in Miso-Glazed Roasted Sweet Potato & Quinoa Bowl?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Miso-Glazed Roasted Sweet Potato & Quinoa Bowl for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Miso-Glazed Roasted Sweet Potato & Quinoa Bowl vegan?
Yes — this recipe is tagged vegan, high protein based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Great base recipe! I added a pinch of smoked paprika and it was even better.
- ★★★★★
Added this to my weekly meal rotation. So satisfying.
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
