Miso Roasted Veggie Bowl

MISO GLAZED ROASTED VEGGIE BOWL😍

Your new favorite Meatless Monday recipe! I always have a bunch of random veggies leftover in my fridge after recipe testing and it always turns into an episode of Chopped trying to figure out what to do with them. This modge podge recipe is like the formula to solve your fridge clear out woes, because literally whatever you have to throw into this will taste SO good - Kinda like a choose your own adventure movie but in a dinner bowl ;)

The roasted veggies are the perfect combination of savory and sweet thanks to the miso dressing, and I even gave y’all TWO sauce choices to go with whatever you’re feeling in the moment. Seriously the biggest flavor bomb of a meal, you won’t even realize it’s vegan. You guys are gonna love this!

Notes:

• I listed out the ingredients I used for this, but feel free to use what you have! Root vegetables like carrots and sweet potatoes will work best here, but cauliflower, broccoli, brussel sprouts, etc will also work great - just be sure to adjust cooking time as some veggies won’t take as long as others - if that’s the case, add them to the sheetpan later in the cooking process to avoid overcooked vegetables.

• For ease, I chose all vegetables that take about the same amount of time to cook, and cut them all pretty even thickness to ensure they were all tender.

• For the base of the bowl, you can do anything from a kale salad, rice, farro, quinoa, brown rice, salad greens, etc. - the opportunities are endless!

• I gave y’all two options for sauces to top your bowls because depending on what ingredients you use, one may sound better to you than others. If you wanna get real wild, make both and try it with both!

• This recipe would work really well for meal prep, just prep each individual ingredient separately and assemble just before serving. If you are going to meal prep, I recommend doubling the recipe and using two sheet pans so you have about 4-5 meals.

Serves 2-3.

Ingredients:

For the Miso Maple Roasted Vegetables:

• 1 small sweet potato, cut into ½” cubes

• 8oz rainbow carrots, sliced diagonally into ½” slices (about 5-6 medium sized carrots)

• ½ red onion, sliced thinly 

• 1 tbsp white miso paste

• 1 tbsp maple syrup

• 1 tsp sesame oil

• 1 tsp avocado or neutral oil

• 1 tsp rice wine vinegar

• 2 garlic cloves, grated

• Salt to taste

For the Veggie Bowls:

• Base options: Shredded kale or arugula massaged with lemon juice and a little sesame oil, rice (I added a bit of turmeric to mine for color), farro, quinoa, cauliflower rice

• Topping options: avocado, spring onions, sesame seeds, cilantro

For the Tahini Sauce Option:

• 1 tbsp tahini

• 1 garlic clove, grated

• 2 tsps fresh lemon juice

• Salt to taste

• Hot water (just enough to thin out the tahini)

For the Spicy Sesame Dressing Option:

• 1 tsp chili garlic paste (or sriracha)

• 1 tsp sesame oil

• 1 tsp maple syrup

• 1 tsp coconut aminos (or tamari or soy sauce)

Directions:

For the Miso Glazed Roasted Veggie Bowls:

• Preheat the oven to 425 degrees.

• In a small bowl, whisk the white miso paste, maple syrup, sesame oil, avocado oil, vinegar, garlic, and a small pinch of salt. 

• Lay a piece of parchment paper down on a sheet pan and add your sweet potato, carrots, and red onion slices. 

• Add the sauce a little at a time and toss until the vegetables are well coated. You want just enough sauce to coat the veggies, as having too much sauce on your sheet pan can cause the sugar in the sauce to burn.

• Spread the vegetables out as much as possible so they roast nicely (use two sheet pans if you need to).

• Roast at 425 for 20 minutes, toss and cook for another 5 minutes or until fork tender. If you see your vegetables getting a bit too dry, spray with a little avocado oil spray. Remember: roasting times are going to depend on the veggies you chose and how small you cut them so watch it closely.

• Make your tahini sauce by mixing the tahini, garlic, lemon juice and salt, gradually adding a little bit of hot water at a time, whisking constantly until smooth OR make your spicy sesame sauce by whisking the chili garlic paste, sesame oil, maple syrup, and coconut aminos until smooth.

• Assemble your bowls by adding your roasted vegetable to your rice or base of choice (I did a combo of turmeric rice and arugula), and top with avocado, desired dressing, and other desired toppings. Enjoy!