Miso-Tahini Roasted Sweet Potatoes with Kale

By AislePrompt Editorial · Published 2026-04-11 · Updated 2026-04-11

Sweet potatoes roasted with a savory miso-tahini glaze, finished with wilted kale for a nutrient-packed side dish. This Japanese vegetarian recipe (gluten-free), ready in about 40 minutes, pairs sweet potatoes, olive oil, and salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Build a week of meals around this recipe" 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 large sweet potatoes, peeled and cubed
• 2 tbsp olive oil
• 1/2 tsp salt
• 1 tbsp miso paste
• 2 tbsp tahini
• 1 tbsp rice vinegar
• 1/4 cup kale, chopped, stems removed
• 1/4 cup pumpkin seeds

The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 425°F. Toss cubed sweet potatoes with 2 tbsp olive oil and 1/2 tsp salt on a baking sheet.
2. Step 2: Roast for 20 minutes, stirring once halfway, until tender and caramelized around edges.
3. Step 3: Whisk together 1 tbsp miso paste, 2 tbsp tahini, and 1 tbsp rice vinegar in a small bowl until smooth.
4. Step 4: Remove sweet potatoes from oven and toss with miso-tahini sauce until evenly coated.
5. Step 5: Add 1/4 cup chopped kale and toss gently until kale wilts (about 2 minutes).
6. Step 6: Sprinkle with 1/4 cup pumpkin seeds and serve warm.