Main Dishes

Miso Glazed Sweet Potato Bowl

Name: Miso Glazed Sweet Potato Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Asian
Ingredients: 2 medium sweet potatoes; 2 tablespoons miso paste; 2 tablespoons olive oil; 1 tablespoon maple syrup; 1 tablespoon soy sauce; Salt and pepper to taste; Chopped green onions for garnish; Sesame seeds for garnish

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This miso glazed sweet potato bowl is simple, savory, and lightly sweet. Roasted cubes of sweet potato get a glossy miso-maple coating that caramelizes at the edges. The dish smells warm and nutty, with a sweet-umami bite. It works as a weeknight side or a light main with some extra toppings.

Recipe Information

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 2
Difficulty Level: Easy

Nutrition Information

Estimated per serving (approximate):

Calories per serving: 300 kcal
Protein: 6 g
Carbohydrates: 38 g
Fat: 16 g
Fiber: 4 g
Sugar: 10 g
Sodium: 850 mg

Why Make This Miso Glazed Sweet Potato Bowl

This bowl is fast and full of flavor. The miso adds deep, savory umami while maple syrup gives sweet balance. Roasting brings out a caramelized edge and soft, creamy center. The result is a satisfying mix of textures: crisped corners, tender interior, and a glossy sauce. It’s comforting, healthy, and easy to customize.

Note: If you want a heartier meal, pair it with a protein like a chicken or grain bowl such as chicken sweet potato rice bowl for a complete plate.

How to Make Miso Glazed Sweet Potato Bowl

This recipe is straightforward. You toss cubed sweet potatoes in a miso-maple dressing, roast until caramelized, then finish with green onions and sesame seeds. Below are clear steps to follow.

Ingredients:

2 medium sweet potatoes
2 tablespoons miso paste
2 tablespoons olive oil
1 tablespoon maple syrup
1 tablespoon soy sauce
Salt and pepper to taste
Chopped green onions for garnish
Sesame seeds for garnish

Directions:

Step 1: Preparation

Preheat the oven to 400°F (200°C). Peel the sweet potatoes if you prefer, then cube them into bite-sized pieces. Pat the cubes dry with a paper towel so the glaze sticks better.

Step 2: Mixing

In a mixing bowl, whisk together 2 tablespoons miso paste, 2 tablespoons olive oil, 1 tablespoon maple syrup, 1 tablespoon soy sauce, and a pinch of salt and pepper. Taste the glaze and adjust: add more maple for sweetness or more soy for saltiness.

Step 3: Coating and Arranging

Add the cubed sweet potatoes to the bowl and toss until each piece is evenly coated with the miso mixture. Spread the sweet potatoes in a single layer on a baking sheet lined with parchment paper. Give them space so they roast instead of steam.

Step 4: Baking

Roast in the oven for 25-30 minutes or until tender and slightly caramelized, stirring once halfway through. Watch for dark brown edges and glossy glaze.

Step 5: Cooling

Remove the tray from the oven and let the sweet potatoes cool slightly for 3–5 minutes. Cooling helps the glaze set and intensifies the flavors.

Step 6: Garnishing and Serving

Serve the sweet potatoes in a bowl. Sprinkle chopped green onions and sesame seeds over the top. Add a squeeze of lime or a drizzle of extra maple if you like.

How to Serve Miso Glazed Sweet Potato Bowl

Serve warm in a bowl. It shines as:

A light main with steamed greens and a grain (rice, quinoa).
A side for grilled fish or tofu.
A meal prep lunch topped with a soft-boiled egg and pickled veggies.
The sweet, savory glaze pairs well with crunchy elements, like toasted nuts or raw cucumber slices, for contrast.

How to Store Miso Glazed Sweet Potato Bowl

Refrigerator: Cool to room temp, then store in an airtight container for up to 4 days.
Freezer: Freeze in a single layer on a tray, then transfer to a freezer bag for up to 2 months. Thaw overnight in the fridge and reheat in the oven to keep edges crisp.
Reheating: Reheat in a 350°F (175°C) oven for 8–10 minutes or until warmed through. Avoid microwaving if you want to keep the texture crisp.

Expert Tips for Perfect Miso Glazed Sweet Potato Bowl

Dry the potatoes: Removing surface moisture helps them roast and caramelize.
Single layer roasting: Crowding causes steaming. Use two sheets if needed.
Taste the glaze: Miso and soy can be salty. Adjust maple or water to balance.
Use a high smoke point oil: Olive oil works, but avocado oil handles heat better if you like more browning.
For extra crispness: Turn on the broiler for 1–2 minutes at the end, watching closely.
Low-sodium option: Use low-sodium soy sauce or rinse miso briefly to lower salt.
Add acid at the end: A splash of rice vinegar or a squeeze of lime brightens the dish.

Delicious Variations

Spicy Miso: Add 1 teaspoon chili garlic sauce or a pinch of red pepper flakes to the glaze.
Tahini Miso Bowl: Drizzle a spoonful of tahini over the finished bowl for a creamy layer.
Herb Pesto Twist: Toss the roasted potatoes with a spoonful of basil or cilantro pesto.
Roast with other vegetables: Add Brussels sprouts or carrots cut to similar size and roast together.
Protein boost: Top bowls with baked tofu, chickpeas, or sliced grilled chicken for a full meal.

Frequently Asked Questions

Q: Can I use a different sweetener instead of maple syrup?
A: Yes. Honey or agave work well. Honey gives a slightly different floral note. Use the same amount and taste the glaze before roasting.

Q: Do I need to peel the sweet potatoes?
A: No. The skin becomes tender and adds texture and nutrients. Peel if you prefer a smoother bite.

Q: Can I make this gluten-free?
A: Yes. Use tamari or a gluten-free soy sauce. Ensure your miso paste is labeled gluten-free.

Q: How do I reduce the sodium?
A: Use low-sodium soy sauce and miso, or cut the soy sauce to 1/2 tablespoon and add a splash of water and more maple for balance.

Q: Will the miso burn in the oven?
A: Miso can darken but should not burn in this glaze because of the oil and maple. Stir halfway and watch closely if broiling.

Q: Can I prepare this ahead for meal prep?
A: Yes. Roast ahead and store in the fridge up to 4 days. Reheat in the oven to refresh the texture.

Q: How do I make it creamier?
A: Mash a portion of the roasted sweet potatoes and mix back in, or add a spoon of tahini or plain yogurt when serving.

Conclusion

This miso glazed sweet potato bowl is quick, flavorful, and versatile. It balances sweet caramel notes with deep umami and a hint of salt. Try it for weeknight dinners, meal prep, or as a beautiful side at a gathering. For another detailed version with step-by-step photos and serving ideas, see Miso Glazed Sweet Potato Bowls – Making Thyme for Health. Enjoy the warm flavors and make it your own.