Miso-Tahini Roasted Sweet Potatoes with Kale
Sweet potatoes roasted with a savory miso-tahini glaze, finished with wilted kale for a nutrient-packed side dish. This japanese-inspired vegetarian (vegetarian, gluten-free) ready in about 40 minutes pairs large, peeled and cubed sweet potatoes, olive oil, 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 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 large, peeled and cubed sweet potatoes
- 2 tbsp olive oil
- 1/2 tsp salt
- 1 tbsp miso paste
- 2 tbsp tahini
- 1 tbsp rice vinegar
- 1/4 cup, chopped, stems removed kale
- 1/4 cup pumpkin seeds
Instructions
- 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.
- Step 2: Roast for 20 minutes, stirring once halfway, until tender and caramelized around edges.
- Step 3: Whisk together 1 tbsp miso paste, 2 tbsp tahini, and 1 tbsp rice vinegar in a small bowl until smooth.
- Step 4: Remove sweet potatoes from oven and toss with miso-tahini sauce until evenly coated.
- Step 5: Add 1/4 cup chopped kale and toss gently until kale wilts (about 2 minutes).
- Step 6: Sprinkle with 1/4 cup pumpkin seeds and serve warm.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Miso-Tahini Roasted Sweet Potatoes with Kale take to make?
Total time is about 40 minutes (15 min prep + 25 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 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 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 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 Roasted Sweet Potatoes with Kale 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.
What others are saying
- ★★★★★
Doubled the garlic (as one does) and it was amazing.
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
