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Grilled Sweet Potato and Mushroom Medley with Asian Miso Glaze

Authors
  • avatar
    Name
    ChefPandas
    Twitter

🍽️ Recipe Overview

  • Cuisine: Asian
  • Macronutrient Focus: Balanced, Low-carb
  • Dietary Needs: Vegetarian
  • Skill Level: Easy
  • Equipment: Grill

👨‍🍳 Chef's Notes

Grilling sweet potatoes and mushrooms enhances their natural sweetness and earthiness, while the Asian miso glaze adds depth and complexity to the dish. Be sure not to overcook the vegetables to maintain their texture and flavors.

⭐ Why This Recipe Works

Grilling caramelizes the sweet potatoes and mushrooms, intensifying their flavors, while the umami-rich miso glaze provides a savory contrast. This dish combines the heartiness of sweet potatoes with the meaty texture of mushrooms, creating a satisfying and nutritious meal.

🧾 Ingredients

  • 2 large sweet potatoes, sliced into rounds (300g / 10.5 oz)
  • 200g (7 oz) mixed mushrooms (such as shiitake, cremini, and oyster)
  • 2 tbsp miso paste
  • 1 tbsp soy sauce
  • 1 tbsp maple syrup
  • 1 tbsp rice vinegar
  • 1 tsp grated ginger
  • 1 clove garlic, minced
  • 1 tbsp sesame oil
  • Salt and pepper to taste
  • Sliced green onions and sesame seeds for garnish

🔪 Preparation

  1. Preheat the grill to medium-high heat.
  2. In a small bowl, whisk together miso paste, soy sauce, maple syrup, rice vinegar, ginger, garlic, and sesame oil to make the glaze.
  3. Prepare the sweet potatoes and mushrooms as indicated in the ingredients list.

🥘 Cooking Instructions

  1. Brush sweet potato rounds and mushrooms with olive oil and season with salt and pepper.
  2. Grill the sweet potatoes for 3-4 minutes per side until grill marks appear and they are tender.
  3. Grill the mushrooms for 2-3 minutes per side until they are slightly charred and cooked through.
  4. Brush the miso glaze onto the sweet potatoes and mushrooms during the last minute of grilling.
  5. Remove from the grill and arrange on a serving platter. Drizzle any remaining glaze on top.
  6. Garnish with sliced green onions and sesame seeds.

⏱️ Timing Breakdown

  • Preparation: 15 minutes
  • Cooking: 10 minutes

📊 Nutrition Facts

  • Calories: 220 kcal
  • Protein: 6g
  • Carbohydrates: 38g
  • Fat: 5g
  • Fiber: 6g

🔄 Variations & Substitutions

  • For a higher protein option, add grilled tofu or tempeh to the medley.
  • Use different mushroom varieties like portobello or enoki for varied textures.
  • Substitute maple syrup with honey or agave nectar for a different sweetness profile.

💡 Pro Tips

  • Soak wooden skewers before grilling to prevent burning.
  • Adjust the sweetness of the miso glaze to suit your taste preferences.
  • Let the vegetables rest for a few minutes after grilling to allow the flavors to meld.

🌡️ Storage Instructions

Store any leftover grilled sweet potatoes and mushrooms in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven until warmed through before serving.