Miso-Glazed Sweet Potato & Black Bean Bowl with Avocado
Caramelized sweet potatoes coated in savory-sweet miso glaze, paired with protein-rich black beans and creamy avocado for a vibrant bowl. This japanese-inspired vegetarian (high-protein, gluten-free) ready in about 40 minutes pairs medium, peeled and diced sweet potatoes, sesame oil, rinsed and drained black beans for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 2, 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, peeled and diced sweet potatoes
- 1 tbsp sesame oil
- 1/2 cup, rinsed and drained black beans
- 2 tbsp miso paste
- 1 tbsp rice vinegar
- 1 tbsp honey
- 1/4 cup, diced red onion
- 1/2, sliced avocado
- 1/4 cup, chopped cilantro
- 1 cup, cooked brown rice
- 1/4 tsp salt
- 1/8 tsp black pepper
Instructions
- Step 1: Preheat oven to 425°F. Toss 2 medium peeled and diced sweet potatoes (1/2-inch cubes) with 1 tbsp sesame oil, 1/4 tsp salt, and 1/8 tsp black pepper on a baking sheet.
- Step 2: Roast for 20-25 minutes, stirring once halfway, until tender and caramelized at the edges.
- Step 3: While sweet potatoes roast, whisk together 2 tbsp miso paste, 1 tbsp rice vinegar, 1 tbsp honey, and 2 tbsp water in a small bowl.
- Step 4: Remove sweet potatoes from oven and add 1/2 cup rinsed black beans and 1/4 cup diced red onion. Pour miso glaze over and toss gently to coat.
- Step 5: Divide 1 cup cooked brown rice between two bowls. Top with sweet potato mixture, then arrange 1/2 sliced avocado and 1/4 cup chopped cilantro on top.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Miso-Glazed Sweet Potato & Black Bean Bowl with Avocado take to make?
Total time is about 40 minutes (15 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 & Black Bean Bowl with Avocado?
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 sesame oil from drying out.
Can I substitute ingredients in Miso-Glazed Sweet Potato & Black Bean Bowl with Avocado?
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 & Black Bean Bowl with Avocado 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 & Black Bean Bowl with Avocado high-protein?
Yes — this recipe is tagged high-protein, gluten-free, vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
- ★★★★☆
Very good for a 25-minute recipe. Would bump up the spice level though.
- ★★★☆☆
Average. The concept is good but execution needs work on seasoning.
