Miso-Roasted Sweet Potato and Broccoli Bowls
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 (gluten-free, vegan) ready in about 43 minutes pairs medium, peeled and cubed sweet potatoes, large head, cut into florets 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 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
- 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
Instructions
- 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.
- 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.
- Step 3: Divide 1 cup cooked quinoa between bowls, top with roasted vegetables, and sprinkle 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-Roasted Sweet Potato and Broccoli Bowls take to make?
Total time is about 43 minutes (15 min prep + 28 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-Roasted Sweet Potato and 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 white miso paste from drying out.
Can I substitute ingredients in Miso-Roasted Sweet Potato and 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-Roasted Sweet Potato and 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-Roasted Sweet Potato and Broccoli Bowls 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
- ★★★★★
Great base recipe! I added a pinch of smoked paprika and it was even better.
- ★★★★★
I've tried many vegetarian recipes and this is hands down the best.
- ★★★★★
Brought this to a potluck and it was the first dish to disappear.
