Miso-Glazed Sweet Potato and Black Bean Grain Bowl

By AislePrompt Editorial · Published 2026-04-12 · Updated 2026-04-12

A vibrant grain bowl featuring roasted sweet potatoes glazed with white miso and tossed with black beans and fresh greens for a balanced, globally inspired meal. This Mediterranean-inspired vegetarian recipe (gluten-free), ready in about 50 minutes, pairs sweet potato, black beans, 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 rice, quinoa, or a quick salad. 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

• 1 medium sweet potato
• 1 cup, rinsed black beans
• 2 tbsp white miso paste
• 1 tbsp olive oil
• 2 cups baby spinach
• 1 cup, cooked quinoa
• 1, zested and juiced lime
• 1/4 cup, thinly sliced red onion

The chef’s knife we’d prep this with → Best Chef's Knives for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 400°F. Toss 1 medium sweet potato, peeled and diced into 1/2-inch cubes, with 1 tbsp olive oil and 1/2 tsp salt. Roast for 25 minutes until edges are golden and tender.
2. Step 2: Whisk 2 tbsp white miso paste with 1 tbsp lime juice and 1 tsp water until smooth. Add to roasted sweet potatoes and toss to coat evenly; return to oven for 5 minutes to glaze.
3. Step 3: Combine cooked quinoa, 1 cup rinsed black beans, 2 cups baby spinach, and 1/4 cup thinly sliced red onion in a large bowl. Drizzle with lime zest, juice, and 1 tbsp olive oil. Top with glazed sweet potatoes and serve warm.