Miso-Glazed Sweet Potato and Kale Stack

By AislePrompt Editorial · Published 2026-04-11 · Updated 2026-04-11

A vibrant layered dish featuring sweet potatoes glazed with miso, roasted until caramelized, and stacked with sautéed kale. This Japanese-inspired vegetarian recipe, ready in about 50 minutes, pairs Sweet potatoes, Olive oil, White miso paste for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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 cups Sweet potatoes
• 1 tbsp Olive oil
• 2 tbsp White miso paste
• 1 tbsp Rice vinegar
• 1 tbsp Maple syrup
• 3 cups Kale
• 2 cloves Garlic
• 1 tsp Sesame oil
• 1 tbsp Sesame seeds
• 1/4 tsp Salt

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Instructions

1. Step 1: Preheat oven to 400°F. Toss 2 cups diced sweet potatoes with 1 tbsp olive oil and 1/4 tsp salt, spreading in a single layer on a baking sheet.
2. Step 2: Roast 25 minutes until tender and caramelized, flipping once halfway.
3. Step 3: Whisk 2 tbsp white miso paste, 1 tbsp rice vinegar, and 1 tbsp maple syrup in a small bowl until smooth.
4. Step 4: Heat 1 tsp sesame oil in a skillet over medium heat. Add 2 minced garlic cloves and cook 30 seconds until fragrant, then add 3 cups chopped kale and cook 5 minutes until wilted.
5. Step 5: Toss roasted sweet potatoes with miso glaze until coated, then layer with kale in a serving dish. Sprinkle with 1 tbsp sesame seeds before serving.