Miso-Glazed Roasted Sweet Potatoes with Crispy Chickpeas
Tender sweet potatoes glazed in a savory-sweet miso sauce, topped with crunchy roasted chickpeas for a nutritious and satisfying side dish. This japanese-inspired vegetarian (gluten-free, vegan-friendly) ready in about 60 minutes pairs (15 oz), rinsed and drained chickpeas, olive oil, white miso paste for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 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, peeled and diced into 1/2-inch cubes sweet potatoes
- 1 can (15 oz), rinsed and drained chickpeas
- 3 tbsp olive oil
- 2 tbsp white miso paste
- 1 tbsp rice vinegar
- 1 tbsp honey
- 1/2 tsp sesame oil
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/2 tsp salt
- 2 tbsp, chopped fresh cilantro
Instructions
- Step 1: Preheat oven to 425°F. Toss diced sweet potatoes with 1 tbsp olive oil, 1/4 tsp salt, and a pinch of black pepper until evenly coated, then spread in a single layer on a parchment-lined baking sheet. Roast for 20 minutes, flipping halfway, until golden and tender.
- Step 2: While sweet potatoes roast, combine rinsed chickpeas with 1 tbsp olive oil, 1/4 tsp salt, and 1/4 tsp black pepper in a bowl, then spread on a separate baking sheet. Roast for 25 minutes, shaking pan every 10 minutes, until golden and crispy.
- Step 3: In a small bowl, whisk miso paste, rice vinegar, honey, sesame oil, garlic powder, and onion powder until smooth. After sweet potatoes roast for 20 minutes, drizzle miso glaze over them, return to oven, and roast for 10 more minutes until caramelized.
- Step 4: Transfer sweet potatoes to a serving dish, top with crispy chickpeas, and garnish with 2 tbsp chopped cilantro.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Miso-Glazed Roasted Sweet Potatoes with Crispy Chickpeas take to make?
Total time is about 60 minutes (15 min prep + 45 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 Potatoes with Crispy Chickpeas?
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 olive oil from drying out.
Can I substitute ingredients in Miso-Glazed Roasted Sweet Potatoes with Crispy Chickpeas?
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 Potatoes with Crispy Chickpeas 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 Potatoes with Crispy Chickpeas gluten-free?
Yes — this recipe is tagged gluten-free, vegan-friendly based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Added some red pepper flakes for heat — highly recommend.
- ★★★★★
Best recipe I've made this month.
- ★★★★★
Used half the salt and it was still plenty flavorful.
