Miso-Roasted Sweet Potato and Broccoli Salad
A savory-sweet salad featuring caramelized sweet potatoes and broccoli tossed in a umami-rich miso dressing. This japanese-inspired vegetarian (vegan, gluten-free) ready in about 34 minutes pairs medium, peeled and diced sweet potato, florets broccoli, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 265 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 diced sweet potato
- 1 cup florets broccoli
- 2 tbsp olive oil
- 1 tbsp white miso paste
- 1 tbsp rice vinegar
- 1 tbsp maple syrup
- 1/4 cup, chopped walnuts
- 2 cups mixed greens
- pinch salt
Instructions
- Step 1: Preheat oven to 425°F (220°C).
- Step 2: Toss 2 medium diced sweet potatoes and 1 cup broccoli florets with 2 tbsp olive oil and a pinch of salt.
- Step 3: Spread on a baking sheet and roast for 20-25 minutes, flipping halfway, until tender and golden.
- Step 4: Whisk 1 tbsp white miso paste, 1 tbsp rice vinegar, and 1 tbsp maple syrup in a small bowl.
- Step 5: Toss 2 cups mixed greens with the roasted vegetables and miso dressing until evenly coated.
- Step 6: Sprinkle with 1/4 cup chopped walnuts and serve immediately.
Frequently asked questions
How long does Miso-Roasted Sweet Potato and Broccoli Salad take to make?
Total time is about 34 minutes (12 min prep + 22 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 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 florets broccoli from drying out.
Can I substitute ingredients in Miso-Roasted Sweet Potato and Broccoli 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-Roasted Sweet Potato and Broccoli Salad 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 Salad vegan?
Yes — this recipe is tagged vegan, 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
- ★★★★★
Loved it! The combination of sweet potatoes and broccoli with the miso is divine. I'll be making this again and again.
- ★★★★★
Absolutely delicious and so easy. The Japanese-inspired flavors are spot on. Made it for my vegetarian friends and they were impressed.
- ★★★★★
This salad is a revelation! The miso glaze on the sweet potatoes and broccoli is perfect. Served it at a dinner party and everyone loved it.
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