Miso-Glazed Sweet Potato Bowls with Sesame Greens

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A nourishing vegan bowl featuring caramelized miso-glazed sweet potatoes, tender bok choy, and a nutty sesame dressing for a perfect balance of sweet and savory. This japanese-inspired vegan (gluten-free, high-protein) ready in about 45 minutes pairs medium sweet potatoes, bunches bok choy, white miso paste 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.

★ 4.3 (8 ratings) Prep: 20 min Cook: 25 min Serves 2 Japanese cuisine 520 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 425°F. Peel and dice 2 medium sweet potatoes into 3/4-inch cubes. Toss with 1 tbsp toasted sesame oil, 1/2 tsp salt, and 1/4 tsp black pepper on a baking sheet. Roast for 20-25 minutes until golden and tender, flipping once halfway through.
  2. Step 2: While sweet potatoes roast, prepare glaze: whisk 2 tbsp white miso paste, 1 tbsp maple syrup, 1 tbsp rice vinegar, and 1 tsp water until smooth. Once sweet potatoes are done, brush half the glaze over them and return to oven for 5 minutes to caramelize.
  3. Step 3: Trim roots from bok choy, separate leaves, and slice stalks thinly. Heat a large skillet over medium-high heat with 1 tsp sesame oil. Add bok choy stalks and cook for 3 minutes until slightly softened, then add leaves and cook for 1 minute until wilted. Stir in 1 tbsp water and cook for 30 seconds until leaves are tender but still vibrant.
  4. Step 4: Divide 1 cup cooked brown rice between bowls. Top with roasted sweet potatoes, bok choy, 1/4 cup toasted almonds, and 1 tbsp sesame seeds. Drizzle with remaining miso glaze and finely slice 2 green onions over the top for garnish.

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Frequently asked questions

How long does Miso-Glazed Sweet Potato Bowls with Sesame Greens take to make?

Total time is about 45 minutes (20 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 Bowls with Sesame Greens?

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 medium sweet potatoes from drying out.

Can I substitute ingredients in Miso-Glazed Sweet Potato Bowls with Sesame Greens?

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 Bowls with Sesame Greens 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 Bowls with Sesame Greens gluten-free?

Yes — this recipe is tagged gluten-free, high-protein based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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