Miso-Glazed Sweet Potato & Kale Noodle Bowl
A vibrant, umami-packed bowl featuring roasted sweet potatoes, tender kale, and silky noodles in a savory-sweet miso-tahini dressing, ready in 25 minutes. This japanese-inspired vegetarian (gluten-free, high-protein) ready in about 35 minutes pairs olive oil, stems removed and finely chopped kale, dried rice noodles for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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 into 1/2-inch cubes sweet potatoes
- 2 tbsp olive oil
- 4 oz, stems removed and finely chopped kale
- 8 oz, dried rice noodles
- 3 tbsp white miso paste
- 2 tbsp tahini
- 1 tbsp rice vinegar
- 1 tsp maple syrup
- 1 tsp sesame oil
- 1 tbsp toasted sesame seeds
Instructions
- Step 1: Preheat oven to 425°F. Toss 2 medium peeled, diced sweet potatoes with 2 tbsp olive oil, spread on a parchment-lined sheet pan, and roast for 20 minutes until edges are crisp and tender.
- Step 2: Meanwhile, bring a large pot of salted water to a boil. Add 8 oz dried rice noodles and cook for 5 minutes until tender but firm, then drain and rinse under cold water to stop cooking.
- Step 3: In a small bowl, whisk together 3 tbsp white miso paste, 2 tbsp tahini, 1 tbsp rice vinegar, 1 tsp maple syrup, and 1 tsp sesame oil until smooth. Add 1/4 cup reserved noodle water to thin slightly.
- Step 4: In a large bowl, combine drained noodles, roasted sweet potatoes, 4 oz chopped kale, and 1/4 cup miso dressing. Toss until evenly coated. Add more dressing if needed to coat all ingredients. Top with 1 tbsp 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 & Kale Noodle Bowl take to make?
Total time is about 35 minutes (15 min prep + 20 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 & Kale Noodle Bowl?
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 & Kale Noodle Bowl?
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 & Kale Noodle Bowl 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 & Kale Noodle Bowl 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.
What others are saying
- ★★★★★
Absolutely wonderful.
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
- ★★★★☆
Solid recipe. Not groundbreaking but definitely making it again.
