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 recipe (gluten-free), ready in about 40 minutes, pairs 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 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 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
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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.
