Miso-Glazed Sweet Potato and Kale Bowl

By AislePrompt Editorial · Published 2026-04-09 · Updated 2026-04-09

Sweet potatoes caramelized in miso glaze, tossed with sautéed kale and quinoa for a nourishing bowl. This Japanese-inspired vegetarian recipe, ready in about 65 minutes, pairs sweet potatoes, white miso paste, maple syrup 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 medium sweet potatoes
• 3 tbsp white miso paste
• 1 tbsp maple syrup
• 1 tsp rice vinegar
• 3 cups kale
• 1 cup quinoa
• 1 tbsp toasted sesame seeds
• 1 tbsp sesame oil
• 1/2 tsp garlic powder

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Instructions

1. Step 1: Preheat oven to 425°F. Peel and dice sweet potatoes into 1/2-inch cubes. Toss with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper.
2. Step 2: Roast for 25 minutes until tender and slightly crispy, stirring once after 15 minutes.
3. Step 3: While potatoes roast, whisk miso paste, maple syrup, rice vinegar, and 1 tbsp water in a small bowl until smooth.
4. Step 4: In a separate pan, heat 1 tbsp sesame oil over medium-high heat. Add chopped kale and cook for 3 minutes until wilted, then add 1/2 tsp garlic powder.
5. Step 5: Cook quinoa according to package directions (1 cup quinoa + 2 cups water, simmer 15 minutes).
6. Step 6: Toss roasted sweet potatoes with miso glaze until evenly coated. Serve over quinoa with sautéed kale and sprinkle with sesame seeds.