Miso-Glazed Sweet Potato and Broccoli Bowls
Velvety sweet potatoes and crisp broccoli coated in a savory-sweet miso glaze, topped with sesame seeds for a nourishing vegetarian meal that feels restaurant-quality. This japanese-inspired vegetarian (vegan, gluten-free) ready in about 40 minutes pairs broccoli florets, olive oil, white miso paste for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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
- 2 cups broccoli florets
- 1 tbsp olive oil
- 2 tbsp white miso paste
- 1 tbsp maple syrup
- 1 tsp rice vinegar
- 1 tbsp toasted sesame seeds
- 2 tbsp sliced green onions
Instructions
- Step 1: Preheat oven to 425°F (220°C). Toss 2 medium peeled sweet potatoes (diced into 1/2-inch cubes) and 2 cups broccoli florets with 1 tbsp olive oil, 1/4 tsp salt, and 1/4 tsp black pepper on a sheet pan. Roast for 20 minutes until potatoes are tender and edges are crisp.
- Step 2: While vegetables roast, whisk 2 tbsp white miso paste, 1 tbsp maple syrup, and 1 tsp rice vinegar in a small bowl until smooth.
- Step 3: Remove sheet pan from oven. Pour miso glaze over roasted vegetables, tossing gently until evenly coated. Return to oven for 5 minutes until glaze bubbles and thickens.
- Step 4: Transfer to a bowl, sprinkle with 1 tbsp toasted sesame seeds and 2 tbsp sliced green onions. Serve immediately while warm.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Miso-Glazed Sweet Potato and Broccoli Bowls 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 Broccoli Bowls?
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 broccoli florets from drying out.
Can I substitute ingredients in Miso-Glazed Sweet Potato and Broccoli Bowls?
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 Broccoli Bowls 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 Broccoli Bowls vegan?
Yes — this recipe is tagged vegan, 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
- ★★★★☆
Nice recipe! Presentation was beautiful. Flavor was good, not great.
- ★★★☆☆
Average. The concept is good but execution needs work on seasoning.
- ★★★☆☆
Okay for a quick meal. I've had better vegetarian dishes though.
