Miso-Infused Roasted Sweet Potato and Kale Salad
Warm roasted sweet potatoes and kale tossed in a savory miso dressing with toasted sesame seeds. This japanese-inspired vegetarian (gluten-free) ready in about 30 minutes pairs medium, peeled and cubed sweet potatoes, olive oil, stems removed and chopped kale for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 290 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 cubed sweet potatoes
- 2 tbsp olive oil
- 5 oz, stems removed and chopped kale
- 2 tbsp white miso paste
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1 tbsp toasted sesame seeds
- 1, juiced lime
- 1/4 tsp salt
Instructions
- Step 1: Preheat oven to 425°F. Toss 2 cups cubed sweet potatoes with 1 tbsp olive oil, 1/4 tsp salt, and roast for 20 minutes until tender and golden at the edges.
- Step 2: While potatoes roast, whisk together 2 tbsp white miso paste, 1 tbsp rice vinegar, 1 tsp sesame oil, 1 tbsp lime juice, and 1/4 tsp salt in a small bowl until smooth.
- Step 3: Massage 5 oz chopped kale with 1 tsp olive oil for 2 minutes until tender and dark green.
- Step 4: Toss the roasted sweet potatoes with the massaged kale and miso dressing until evenly coated.
- Step 5: Serve warm, sprinkled with 1 tbsp toasted sesame seeds and a final squeeze of lime juice.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Miso-Infused Roasted Sweet Potato and Kale Salad take to make?
Total time is about 30 minutes (10 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-Infused Roasted Sweet Potato and Kale Salad?
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-Infused Roasted Sweet Potato and Kale Salad?
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-Infused Roasted Sweet Potato and Kale Salad 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-Infused Roasted Sweet Potato and Kale Salad gluten-free?
Yes — this recipe is tagged 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
- ★★★★★
Used frozen vegetables instead of fresh and honestly couldn't tell the difference.
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
