Roasted Veggie Bowl with Sesame Miso Dressing! Imagine a bowl brimming with caramelized sweet potatoes, tender broccoli, and hearty chickpeas, all harmoniously roasted to enhance their natural flavors.
This vibrant Roasted Veggie Bowl with Sesame Miso Dressing is not only a feast for the eyes but also a powerhouse of nutrition, packed with an irresistible medley of perfectly roasted vegetables. But what truly elevates this dish is the luscious sesame miso dressing—a creamy, umami-packed glaze that ties everything together with its delightful Asian-inspired flair.
Whole Food Plant Based, Vegan, plant based, oil free, refined sugar free, no highly processed ingredients and gluten free.
Hi there, Ameera here!
At our house, roasted veggies are a weekly staple, and this delightful Roasted Veggie Bowl is the ultimate way to showcase their deliciousness! Trust us, you’ve got to give this Roasted Veggie Bowl a try—it’s the perfect dish for meal prep or a cozy dinner.
Tips for Success:
- Flavor Profile: This Roasted Veggie Bowl with Sesame Miso Dressing is a delightful bowl filled with oven roasted veggies and drizzled with a tasty dressing featuring delicious Asian flavors. The minced red bell peppers add a delightful crunch and freshness.
- Sesame Miso Dressing: Miso is excellent for digestion. Miso contains probiotics and other beneficial bacteria that help break down food and increase good bacteria in the intestines. This can improve digestion and help heal intestinal illnesses. Miso is also an immunity booster by making the microbiome healthier. Miso contains isoflavones and antioxidants to protect against cancers and protects cells. Additionally, research has been shown that miso can help strengthen blood vessels making it heart healthy.
- Roasted Veggies: Feel free to substitute the veggies with your favorite roasted veggies, adjust roasting temperate and timing accordingly.
- Canned Chickpeas: Drain, but do not rinse the chickpeas. The liquid allows the seasonings to adhere to the chickpeas while roasting.
- Table Salt: If using table salt, you should use less table salt than the amount listed in the ingredients as sea salt crystals are larger than table salt crystals. Since table salt crystals are very fine, less table salt is required to season a dish. We would suggest starting with about 1/4 to 1/2 the amount of sea salt listed. You can always add more salt but cannot take it away. We recommend using sea salt as it is less refined than table salt.
Leftovers and Freezing:
Leftovers will generally keep 5 days in the refrigerator. Store in a covered container.
This dish cannot be frozen.
Pantry Products:
- Miso: We used Miso Master Organic Mellow White Premium Lite Miso, Certified Gluten Free. Miso really lends itself to balancing flavors when you don’t use oil. You can also use chickpea miso for a soy free version.
- Tamari: We used San J Tamari Soy Sauce, Gluten Free, Reduced Sodium. You can substitute the tamari with reduced sodium soy sauce, Braggs Liquid Aminos, or Braggs Coconut Liquid Aminos. We recommend using reduced-sodium products.
- Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
Kitchen Equipment:
- Whisk (or fork)
- Baking sheets (one for the sweet potatoes and one for the broccoli/chickpeas)
If you try this nourishing bowl, we would love to know if you enjoy it as much as we do! Please leave us a review! Post a picture on Facebook or Instagram and tag us! We would love to hear from you.
PrintRoasted Veggie Bowl with Sesame Miso Dressing
- Prep Time: 15 Minutes
- Cook Time: 25-35 Minutes
- Total Time: 40 Minutes
- Yield: 3-4 Servings 1x
- Category: Dinner
- Method: Oven
- Diet: Vegan
Description
This vibrant Roasted Veggie Bowl with Sesame Miso Dressing is not only a feast for the eyes but also a powerhouse of nutrition, packed with an irresistible medley of perfectly roasted vegetables.
Ingredients
Veggie Ingredients:
- 10 to 12 oz. broccoli florets
- 1 – [ 15.5 oz. can ] chickpeas, drained and not rinsed *
- 10 to 12 oz. small diced sweet potatoes *
- 2 Tablespoons minced red bell peppers
- 1 cup frozen edamame (optional)
Optional Veggie Seasonings:
- Garlic powder
- Onion powder
- Sea salt
- Smoked paprika
Tahini Miso Ingredients:
- 2 Tablespoons tahini
- 1 Tablespoon rice vinegar
- 1 teaspoon natural peanut butter
- ½ teaspoon reduced sodium tamari *
- ¼ cup water
- 1 Tablespoon white mellow miso *
- 1 teaspoon pure maple syrup (+/-)
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- Pinch to ¼ teaspoon sea salt (+/-) *
- 1 Tablespoon roasted sesame seeds
Optional Toppings:
- Roasted sesame seeds
Instructions
- Place all the Sesame Miso Dressing Ingredients (except the sesame seeds) into a small bowl, whisk well until smooth and emulsified, then stir in the toasted sesame seeds, refrigerate until ready to assemble the veggie bowl.
- Preheat the oven to 375 F.
- Line two large baking sheet with parchment paper, set aside.
- Place the cubed sweet potatoes onto a parchment lined baking sheet. Sprinkle lightly with sea salt, place in the oven until perfectly tender, approximately 25 to 35 minutes, largely dependent upon size of the sweet potato cubes and/or using fresh or frozen.
- In the meantime, cut the broccoli florets into small bite-sized florets, place the florets onto one half of the lined baking sheet, spread them evenly, then very lightly sprinkle with sea salt and garlic powder, set aside.
- Then place the drained, but not rinsed chickpeas into a bowl, give a very light sprinkle of the following: sea salt, garlic powder, onion powder, and smoked paprika. Stir with a spoon to evenly coat, then dump onto a large baking sheet, spread out evenly over the other half of the baking sheet with the broccoli florets. Place the baking sheet in the oven (375 F) and roast for 12 to 15 minutes. Remove from the oven and allow to sit on the baking sheet for several minutes.
- If adding edamame, cook according to package directions, set aside.
- To assemble the bowl, place some of each of the veggies into the bowl, drizzle generously with the Tahini Miso Dressing and top with some toasted sesame seeds.
Notes
*Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used.
*Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
*Servings: 3-4
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I love your recipes and go to your website first when I’m looking for something to make. Why doesn’t this recipe freeze well? Thanks for your hard work!
Hi there Becky,
Thank you for your question. The roasted veggies and beans would freeze well, but typically salad dressings tend to get watery when frozen. We hope this helps.
-Ameera and Robin