Miso-Glazed Sweet Potato & Kale Sheet Pan
Crispy roasted sweet potatoes coated in savory-sweet miso glaze, paired with wilted kale for a vibrant, nutrient-packed vegetarian main. This japanese-inspired vegetarian (gluten-free, vegan) ready in about 40 minutes pairs extra-virgin olive oil, white miso paste, maple syrup for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 315 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 1/2-inch sweet potatoes
- 2 tbsp extra-virgin olive oil
- 2 tbsp white miso paste
- 1 tbsp maple syrup
- 4 oz, stems removed and chopped kale leaves
- 1 tsp sesame seeds
- 2 tbsp, sliced toasted almonds
- 1 tsp rice vinegar
Instructions
- Step 1: Toss diced sweet potatoes with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper on a large sheet pan. Roast at 425°F (220°C) for 20 minutes until edges are caramelized and tender when pierced with a fork.
- Step 2: Whisk miso paste, maple syrup, rice vinegar, and 1 tbsp water in a small bowl until smooth. After 20 minutes, remove pan, drizzle miso glaze evenly over potatoes, and return to oven for 5 more minutes until glossy.
- Step 3: While potatoes roast, heat 1 tsp olive oil in a skillet over medium-high. Add kale and cook for 2-3 minutes until wilted and bright green, stirring occasionally.
- Step 4: Transfer roasted potatoes to a serving platter. Top with wilted kale, toasted almonds, and sesame seeds. Drizzle any remaining pan sauce over the top.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Miso-Glazed Sweet Potato & Kale Sheet Pan 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 & Kale Sheet Pan?
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 extra-virgin olive oil from drying out.
Can I substitute ingredients in Miso-Glazed Sweet Potato & Kale Sheet Pan?
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 Sheet Pan 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 Sheet Pan gluten-free?
Yes — this recipe is tagged gluten-free, vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
The aroma while cooking this was absolutely heavenly.
- ★★★★★
Used half the salt and it was still plenty flavorful.
- ★★★☆☆
Average. The concept is good but execution needs work on seasoning.
