Miso Maple Sweet Potato Rice (Printable)

Savory roasted sweet potatoes glazed in miso and maple atop fluffy rice, paired with garlicky sesame spinach.

# What You’ll Need:

→ Sweet Potato & Glaze

01 - 2 medium sweet potatoes, peeled and cut into 1-inch cubes
02 - 2 tablespoons white miso paste
03 - 2 tablespoons maple syrup
04 - 2 tablespoons olive oil
05 - 1 tablespoon soy sauce or tamari
06 - 1/2 teaspoon freshly ground black pepper

→ Rice

07 - 1 1/2 cups jasmine or short-grain rice
08 - 3 cups water
09 - 1/2 teaspoon salt

→ Sesame Spinach

10 - 10 ounces fresh spinach, washed and trimmed
11 - 1 tablespoon toasted sesame oil
12 - 1 tablespoon soy sauce or tamari
13 - 2 teaspoons toasted sesame seeds
14 - 2 cloves garlic, minced

→ Garnish

15 - 2 scallions, thinly sliced
16 - 1 tablespoon toasted sesame seeds
17 - Chili flakes or sriracha (optional)

# How-To Steps:

01 - Preheat the oven to 425°F. Line a baking sheet with parchment paper.
02 - In a large bowl, whisk together miso paste, maple syrup, olive oil, soy sauce, and black pepper. Toss sweet potato cubes in the glaze until well coated.
03 - Spread sweet potatoes in a single layer on the prepared baking sheet. Roast for 25-30 minutes, turning once halfway, until caramelized and tender.
04 - Rinse rice under cold water until the water runs clear. Combine rice, water, and salt in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand covered for 5 minutes. Fluff with a fork.
05 - Heat sesame oil in a large skillet over medium heat. Add garlic and sauté 30 seconds until fragrant. Add spinach and cook, stirring, for 2-3 minutes until wilted. Stir in soy sauce and sesame seeds; remove from heat.
06 - Divide rice among four bowls. Top with miso maple sweet potatoes and sesame spinach. Garnish with scallions, extra sesame seeds, and chili flakes or sriracha if desired.

# Expert Advice:

01 -
  • The combination of sweet, salty, and umami flavors creates that perfect can't-stop-eating bite
  • Everything comes together in under an hour with mostly pantry ingredients
  • The leftovers somehow taste even better the next day for lunch
02 -
  • Don't crowd the baking sheet or the sweet potatoes will steam instead of roast, losing that crispy exterior we're after
  • The glaze can burn quickly at high heat, so check your potatoes at the 20-minute mark and adjust if needed
03 -
  • Miso paste can vary in saltiness, so start with less soy sauce if you're sodium-sensitive
  • Leftovers keep beautifully for 3 days and reheat surprisingly well in the microwave

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