Miso-Glazed Sweet Potato & Black Bean Bowls
A protein-packed bowl with roasted sweet potatoes coated in savory-sweet miso glaze and protein-rich black beans. This Asian-inspired vegetarian recipe (high protein, vegan option), ready in about 35 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 380 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, peeled and cubed 3/4-inch sweet potatoes
- 2 tbsp olive oil
- 2 tbsp white miso paste
- 1 tbsp maple syrup
- 1 tbsp low-sodium soy sauce
- 1 can (15 oz), rinsed and drained black beans
- 2 cups baby spinach
- 1 tbsp sesame seeds
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Toss sweet potato cubes with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper on a baking sheet. Roast at 400°F (200°C) for 25 minutes until fork-tender and edges are crisp.
- Step 2: Whisk miso paste, maple syrup, soy sauce, and 1 tbsp water in a small bowl until smooth. Drizzle over roasted sweet potatoes and toss gently to coat.
- Step 3: Warm black beans in a small saucepan over medium heat for 5 minutes. Divide spinach between bowls, top with sweet potatoes and black beans, and sprinkle with sesame seeds.
