Miso-Glazed Sweet Potato and Broccoli Skewers

By AislePrompt Editorial · Published 2026-04-22 · Updated 2026-04-22

Sweet potatoes and broccoli roasted with a savory miso glaze and toasted sesame seeds for a healthy, umami-rich side dish. This Japanese-inspired vegetarian recipe (gluten-free, vegan), ready in about 40 minutes, pairs Sweet potatoes, Broccoli, White miso paste for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 2, 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

• 2 medium (about 400g), peeled and cut into 1-inch cubes Sweet potatoes
• 1 head (about 200g), cut into florets Broccoli
• 2 tbsp White miso paste
• 1 tbsp Rice vinegar
• 1 tbsp Honey
• 1 tsp Sesame oil
• 1/4 teaspoon Salt
• 1 tsp, toasted Sesame seeds

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Instructions

1. Step 1: Preheat oven to 425°F (220°C). Whisk together 2 tbsp white miso paste, 1 tbsp rice vinegar, 1 tbsp honey, 1 tsp sesame oil, and 1/4 teaspoon salt in a bowl.
2. Step 2: Place 2 medium peeled sweet potatoes (cut into 1-inch cubes) and 1 head broccoli florets on a baking sheet.
3. Step 3: Pour miso glaze over vegetables, tossing to coat evenly.
4. Step 4: Roast for 20-25 minutes, flipping halfway through, until sweet potatoes are tender and edges are caramelized.
5. Step 5: Transfer to a serving platter and sprinkle with 1 tsp toasted sesame seeds.