Savory Miso-Glazed Sweet Potato Wedges with Greens

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Sweet potatoes roasted until caramelized, glazed with umami miso, served with sautéed greens. This Asian-inspired Whole30 recipe (gluten-free, vegan), ready in about 40 minutes, pairs sweet potatoes, white miso paste, avocado oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 310 calories and feeds 2, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil 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.

Prep: 15 min Cook: 25 min Serves 2 Asian cuisine 310 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F (200°C). Peel and cut sweet potatoes into 1-inch wedges.
  2. Step 2: Toss wedges with 1 tbsp avocado oil, 1/4 tsp salt, and 1/8 tsp pepper. Arrange in a single layer on a parchment-lined sheet pan.
  3. Step 3: Roast for 25 minutes, flipping halfway, until edges are crisp and tender when pierced with a fork.
  4. Step 4: While potatoes roast, chop kale into bite-sized pieces. Mince garlic and whisk with 2 tbsp miso paste and 1 tbsp water.
  5. Step 5: Sauté kale in a skillet over medium heat with a pinch of salt for 3-4 minutes until wilted. Add miso glaze and cook 1 minute more until fragrant.

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