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
Scale
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