Miso-Glazed Sweet Potato and Edamame Salad
A savory-sweet salad with tender roasted sweet potatoes coated in umami miso glaze, paired with protein-rich edamame and fresh greens. This asian-inspired salads (gluten-free, vegan) ready in about 45 minutes pairs Sweet potatoes (diced), Edamame (shelled, cooked), Miso paste into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 300 calories and feeds 2, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. 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 Sweet potatoes (diced)
- 1 cup Edamame (shelled, cooked)
- 2 tbsp Miso paste
- 1 tbsp Rice vinegar
- 1 tbsp Maple syrup
- 1 tsp Sesame oil
- 1 tsp Olive oil
- 3 cups Mixed greens
- 2 tbsp Green onions (sliced)
- 1 tsp Sesame seeds
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat oven to 425°F. Toss 2 cups diced sweet potatoes with 1 teaspoon olive oil and 1/4 teaspoon salt on a baking sheet. Roast for 25 minutes until tender and slightly caramelized.
- Step 2: In a small bowl, whisk together 2 tablespoons miso paste, 1 tablespoon rice vinegar, 1 tablespoon maple syrup, and 1 teaspoon sesame oil until smooth.
- Step 3: Toss roasted sweet potatoes with 1 cup shelled edamame and the miso glaze until evenly coated. Let sit for 5 minutes to absorb flavors.
- Step 4: Divide 3 cups mixed greens between two plates, top with the glazed sweet potato and edamame mixture, and sprinkle with 2 tablespoons sliced green onions and 1 teaspoon sesame seeds.
Frequently asked questions
How long does Miso-Glazed Sweet Potato and Edamame Salad take to make?
Total time is about 45 minutes (20 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 Edamame Salad?
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 sweet potatoes (diced) from drying out.
Can I substitute ingredients in Miso-Glazed Sweet Potato and Edamame Salad?
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 Edamame Salad for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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 Edamame Salad gluten-free?
Yes — this recipe is tagged gluten-free, vegan, high-protein based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
My whole family loved this.
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
