Miso-Glazed Sweet Potato and Black Bean Bowl
A vibrant, nutrient-packed bowl featuring roasted sweet potatoes glazed with savory-sweet miso-tahini sauce, topped with protein-rich black beans and fresh greens. This japanese-inspired vegetarian (vegetarian, gluten-free) ready in about 40 minutes pairs avocado oil, white miso paste, tahini for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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 large, peeled and diced into 1/2-inch cubes sweet potatoes
- 2 tbsp avocado oil
- 1/4 cup white miso paste
- 2 tbsp tahini
- 1 tbsp rice vinegar
- 1 tbsp maple syrup
- 1 can (15 oz), rinsed and drained black beans
- 4 cups (kale, spinach, arugula) mixed greens
- 1/4 cup sesame seeds
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Step 1: Preheat oven to 400°F. Toss 2 cups diced sweet potatoes with 2 tbsp avocado oil, 1/2 tsp salt, and 1/4 tsp black pepper on a baking sheet, spreading in a single layer.
- Step 2: Roast for 20-25 minutes until golden and tender, flipping halfway through.
- Step 3: While sweet potatoes roast, whisk together 1/4 cup white miso paste, 2 tbsp tahini, 1 tbsp rice vinegar, 1 tbsp maple syrup, and 1/4 cup water until smooth.
- Step 4: Once sweet potatoes are done, toss them in the miso glaze until evenly coated, then spread back on baking sheet and roast for 5 more minutes to caramelize.
- Step 5: In a large bowl, combine 4 cups mixed greens and 1 can rinsed black beans. Add roasted sweet potatoes and drizzle with any remaining miso glaze. Sprinkle with 1/4 cup sesame seeds and toss gently to combine.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Miso-Glazed Sweet Potato and Black Bean Bowl take to make?
Total time is about 40 minutes (15 min prep + 25 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 Sweet Potato and Black Bean 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 avocado oil from drying out.
Can I substitute ingredients in Miso-Glazed Sweet Potato and Black Bean 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 Sweet Potato and Black Bean 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 Sweet Potato and Black Bean Bowl vegetarian?
Yes — this recipe is tagged vegetarian, gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
