Miso-Glazed Sweet Potato and Shiitake Donburi

By AislePrompt Editorial · ·

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.

A comforting Japanese-inspired rice bowl with caramelized sweet potatoes and shiitake mushrooms glazed in a savory miso sauce. This Japanese-inspired Thanksgiving recipe (vegan), ready in about 45 minutes, pairs medium sweet potatoes, fresh shiitake mushrooms, white miso paste for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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.

Prep: 15 min Cook: 30 min Serves 4 Japanese cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F. Toss 2 peeled and cubed medium sweet potatoes with 1 tbsp sesame oil and spread on a baking sheet. Roast for 25 minutes until tender and caramelized at the edges.
  2. Step 2: While sweet potatoes roast, heat a large skillet over medium-high heat. Add 1 tbsp sesame oil and sauté 8 oz sliced fresh shiitake mushrooms for 5 minutes until browned and softened.
  3. Step 3: In a small bowl, mix 3 tbsp white miso paste, 2 tbsp mirin, and 1 tbsp soy sauce until smooth. Add the miso glaze to the skillet with mushrooms and cook for 2 minutes, stirring until the sauce thickens and coats the mushrooms.
  4. Step 4: Add the roasted sweet potatoes to the skillet and gently toss to coat evenly with the miso glaze.
  5. Step 5: Serve the miso-glazed sweet potatoes and mushrooms over 4 cups cooked short-grain rice, garnished with 2 thinly sliced green onions and 1 tbsp toasted sesame seeds.

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