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 recipe (vegan, gluten-free), ready in about 34 minutes, pairs sweet potato, 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 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 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
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
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.
