Miso-Glazed Sweet Potato & Broccoli Bowls
A vibrant, plant-based bowl featuring caramelized sweet potatoes, crisp broccoli, and a savory-sweet miso glaze that’s perfect for weeknight dinners. This japanese-inspired vegetarian (vegetarian, gluten free) ready in about 40 minutes pairs medium, peeled and diced sweet potatoes, head, cut into florets broccoli, olive oil 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 diced sweet potatoes
- 1 head, cut into florets broccoli
- 2 tbsp olive oil
- 2 tbsp white miso paste
- 1 tbsp maple syrup
- 1 tsp rice vinegar
- 1/2 tsp sesame oil
- 1 tbsp toasted sesame seeds
- 2 cups cooked quinoa
Instructions
- Step 1: Preheat oven to 425°F (220°C). Toss 2 cups diced sweet potatoes with 1 tbsp olive oil, salt, and pepper on a baking sheet. Roast for 15 minutes until edges start to crisp.
- Step 2: Add 1 cup broccoli florets to the baking sheet, drizzle with remaining 1 tbsp olive oil, and toss to coat. Roast for 10-12 more minutes until broccoli is tender-crisp and sweet potatoes are caramelized.
- Step 3: Whisk together 2 tbsp white miso paste, 1 tbsp maple syrup, 1 tsp rice vinegar, and 1/2 tsp sesame oil in a small bowl until smooth.
- Step 4: Pour miso glaze over roasted vegetables, tossing gently to coat. Return to oven for 3 minutes to set the glaze and caramelize slightly.
- Step 5: Divide 2 cups cooked quinoa between bowls, top with glazed vegetables, and sprinkle with toasted sesame seeds before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Miso-Glazed Sweet Potato & Broccoli Bowls 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 & Broccoli Bowls?
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 olive oil from drying out.
Can I substitute ingredients in Miso-Glazed Sweet Potato & Broccoli Bowls?
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 & Broccoli Bowls for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 & Broccoli Bowls vegetarian?
Yes — this recipe is tagged vegetarian, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Swapped butter for olive oil to keep it lighter. Still delicious.
- ★★★★★
Swapped butter for olive oil to keep it lighter. Still delicious.
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
