Miso-Tahini Glazed Roasted Sweet Potatoes with Kale

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Sweet potatoes roasted with a savory-sweet miso-tahini glaze, topped with wilted kale for a vibrant vegan side dish. This general-inspired vegan (vegan, gluten-free) ready in about 50 minutes pairs olive oil, white miso paste, tahini for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 240 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.

Prep: 15 min Cook: 35 min Serves 4 240 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F (200°C). Toss 2 cups cubed sweet potatoes with 2 tbsp olive oil, salt, and pepper on a baking sheet.
  2. Step 2: Roast for 20 minutes, then flip potatoes and drizzle with 1 tbsp olive oil. Continue roasting for 10-15 minutes until tender and golden at the edges.
  3. Step 3: While potatoes roast, whisk together 2 tbsp white miso paste, 1 tbsp tahini, 1 tsp maple syrup, and 1 tbsp water in a small bowl until smooth.
  4. Step 4: Remove potatoes from oven, brush generously with miso-tahini glaze, and return to oven for 5 minutes to set. Toss kale with 1 tbsp lemon juice and 1 tsp olive oil, then place on top of potatoes. Return to oven for 3 minutes until kale is wilted and edges are crisp.

Frequently asked questions

How long does Miso-Tahini Glazed Roasted Sweet Potatoes with Kale take to make?

Total time is about 50 minutes (15 min prep + 35 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-Tahini Glazed Roasted Sweet Potatoes with Kale?

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 olive oil from drying out.

Can I substitute ingredients in Miso-Tahini Glazed Roasted Sweet Potatoes with Kale?

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-Tahini Glazed Roasted Sweet Potatoes with Kale 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-Tahini Glazed Roasted Sweet Potatoes with Kale 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.

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