Miso-Roasted Sweet Potato Tacos with Quick Pickled Cabbage

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Sweet potatoes roasted with miso glaze and served in warm corn tortillas with tangy pickled cabbage for a vibrant weeknight dinner. This american-inspired quick meals (vegetarian, gluten-free) ready in about 35 minutes pairs sweet potatoes, white miso paste, rice vinegar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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.

★ 4.3 (13 ratings) Prep: 15 min Cook: 20 min Serves 4 American cuisine 420 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 425°F. Dice sweet potatoes into 1/2-inch cubes and toss with 2 tbsp miso paste, 1 tbsp rice vinegar, and 1 tsp maple syrup until evenly coated.
  2. Step 2: Spread sweet potatoes on a parchment-lined baking sheet and roast for 20 minutes, flipping halfway, until edges are caramelized and tender.
  3. Step 3: While potatoes roast, combine sauerkraut, 1/4 cup red cabbage, 1 tbsp apple cider vinegar, and 1/2 tsp white sugar in a bowl; let sit for 10 minutes to pickle.
  4. Step 4: Warm corn tortillas in a dry skillet for 20 seconds per side. Slice avocado and lime into wedges.
  5. Step 5: Assemble tacos: layer roasted sweet potatoes on tortillas, top with pickled cabbage mixture, and finish with avocado slices and lime wedges.

Frequently asked questions

How long does Miso-Roasted Sweet Potato Tacos with Quick Pickled Cabbage take to make?

Total time is about 35 minutes (15 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-Roasted Sweet Potato Tacos with Quick Pickled Cabbage?

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 sweet potatoes from drying out.

Can I substitute ingredients in Miso-Roasted Sweet Potato Tacos with Quick Pickled Cabbage?

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 Tacos with Quick Pickled Cabbage 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 Tacos with Quick Pickled Cabbage vegetarian?

Yes — this recipe is tagged vegetarian, gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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