Miso-Glazed Sweet Potato and Kale Stir-Fry

By AislePrompt Editorial · Published 2026-04-08 · Updated 2026-04-08

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Sweet potatoes and nutrient-rich kale coated in a savory-sweet miso glaze, perfect for weeknight meals. This Japanese-inspired vegetarian recipe (gluten-free, vegan), ready in about 25 minutes, pairs sweet potatoes, kale, 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 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.

Prep: 10 min Cook: 15 min Serves 2 Japanese cuisine 280 cal/serving

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Ingredients

2 medium sweet potatoes
4 oz kale
2 tbsp white miso paste
1 tbsp rice vinegar
1 tbsp maple syrup
1 tsp toasted sesame oil
1 tsp sesame seeds
1 clove garlic
1/2 tsp grated ginger

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Instructions

Step 1: Peel and dice sweet potatoes into 1/2-inch cubes. Steam for 8 minutes until tender but not mushy, then set aside.
Step 2: While potatoes steam, whisk miso paste, rice vinegar, maple syrup, and sesame oil in a small bowl until smooth. Mince garlic and grate ginger.
Step 3: Heat 1 tsp sesame oil in a large skillet over medium-high. Add kale and cook for 2 minutes until wilted, then add garlic and ginger, stirring for 30 seconds until fragrant.
Step 4: Add steamed sweet potatoes and miso sauce, tossing to coat evenly. Cook for 3-4 minutes until sauce thickens and clings to vegetables. Sprinkle with sesame seeds before serving.