My daughter Jacki made this Miso Vegetable Bowl for me one time when I was visiting her. She saw the original recipe on Goop, .Gwyneth Paltrow’s newsletter, but has adapted the recipe to make it her own. Jacki was happy to share this recipe with you!
This Miso Vegetable Bowl beyond delicious, healthy, & vegetarian but you can add any protein you might like, chicken breast, salmon or asian inspired beef strips. Tofu works great here too! I would make a teriyaki salmon or chicken to go with this as the flavour of the teriyaki will compliment the miso dressing.
This bowl can be whatever you want it to be! Vegan… you can add some tofu You can change the green if you want, use spinach, sautéed cabbage would be great here! Use squash to replace the sweet potato..to save time frozen cubed butternut squash would be great here…cook according to the package instructions. Instead of broccoli you can use any veg you like,,, cauliflower, broccolini, anything really. This dressing is so delicious you can serve it on anything & it will be so good!
I served this Miso Vegetable Bowl with home-made green onion cakes that you can see in the bowl!
This recipe makes 2 servings
For the Salad:
1 large sweet potato, peeled and cut into 1 inch cubes
1 small head of broccoli, cut into small florets
4 tbsp olive oil (divided )
2 cups of kale, removed from stalk and sliced thinly or you could use spinach if kale isn’t your thing!
2 tbsp sesame seeds
salt and pepper
2 tbsp white miso paste
1/2 tbsp soy sauce
1 tbsp rice wine vinegar
1 tbsp tahini
1 tabs oil
1 tbsp maple syrup
1 1/2 inch of fresh ginger minced
salt and pepper
Cooked rice, quinoa or rice noodles to serve with the vegetables and dressing.
Preheat oven to 375f
1. Line a being sheet with parchment paper or aluminium foil. Put the cubed sweet potato onto the baking sheet and season with salt and pepper. Drizzle with 2 tbsp of olive oil and toss with your hands or a large spoon to make sure that the salt and pepper and oil are well distributed among the cubes of sweet potato.
Roast for approx. 20 minutes.
3. Add the broccoli to the potato on the baking sheet and drizzle with the remaining 2 tbsp of olive oil. Using a spatula , toss the broccoli and potatoes together and spread out evenly on the cookie sheet . Put back into the oven and roast for approx 15 minutes until the vegetables are cooked and starting to brown.
4. Remove the vegetables from the oven and put into a large bowl. Add the sliced kale to the hot vegetables and mix together, this will wilt the kale a bit, which I like. Set Aside
5. Make the dressing. Put all of the ingredients into a jar, close it up & shake until all of the ingredients are well combined and the dressing is smooth
Putting your bowl together
Put some cooked rice or rice noodles in a bowl. Top with vegetables & dressing.. Sprinkle sesame seeds on top!
Note: you can eat this without the rice, quinoa or noodles.