Miso-Roasted Sweet Potato and Broccoli Bowls

By AislePrompt Editorial · Published 2026-04-08 · Updated 2026-04-08

Sweet potatoes and broccoli glazed in a savory miso-maple syrup, baked until caramelized and served over quinoa for a satisfying bowl. This Japanese-inspired vegetarian recipe (gluten-free, vegan), ready in about 43 minutes, pairs sweet potatoes, broccoli, white miso paste for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 390 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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
• 1 large head, cut into florets broccoli
• 3 tbsp white miso paste
• 2 tbsp maple syrup
• 1 tbsp rice vinegar
• 1 tbsp sesame oil
• 1 cup, cooked quinoa
• 1 tbsp toasted sesame seeds

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Instructions

1. Step 1: Preheat oven to 400°F. Toss 2 cups cubed sweet potatoes and 1 large head broccoli florets with 3 tbsp white miso paste, 2 tbsp maple syrup, 1 tbsp rice vinegar, and 1 tbsp sesame oil until evenly coated.
2. Step 2: Spread vegetables on a parchment-lined baking sheet and roast for 25-28 minutes, stirring halfway, until sweet potatoes are tender and broccoli edges are crisp.
3. Step 3: Divide 1 cup cooked quinoa between bowls, top with roasted vegetables, and sprinkle with 1 tbsp toasted sesame seeds before serving.