Veg Bowl with Miso Dressing
Servings: 4 servings
Calories: 300kcal
Ingredients
Roasted Vegetables
- 1 - 12 oz package of whole fresh Brussels sprouts, halved
- 1 sweet pepper (red, yellow or orange), sliced into strips
- 1 summer squash or zucchini, sliced into rounds
- 1 portobello mushroom or 2 baby Bella, sliced
- 1 medium sized sweet potato, diced
- 1/2 medium sized red onion, sliced
- 2 tsp
Miso Sauce
- 1 1/2 Tblsp
- 1/2 Tblsp (or Tamari)
- 1 Tblsp (could sub Regular Rice Vinegar)
- 1/2 tsp
- 1/2 tsp maple syrup
- 1 minced garlic clove
- 1/4 tsp ginger
- 1/8 tsp
- pinch of pepper
Power Bowl
- Fresh Salad Greens (I like hearty spinach or power greens)
- Roasted Vegetables
- Miso Sauce
- or
- Avocado Slices
Instructions
Roasted Vegetables
- Preheat oven to 425 degrees. Prep a large roasting pan with parchment paper, lightly sprayed foil or a silpat mat.
- Place all prepped vegetables in a large bowl and toss with garlic herb seasoning. Alternately, these could be meal prepped and then stored in a container in the refrigerator until ready to roast.
- Place evenly on baking pan and roast for 50 minutes in the oven, turning once.
Miso Sauce
- While vegetables roast, place all miso sauce ingredients in a bowl and whisk until smooth.
Power Bowl
- Add fresh greens to a bowl.
- Top with warm roasted vegetables, miso sauce and roasted beans. Add avocado slices and enjoy!
Notes
- Ensure all vegetables are laying evenly on the roasting pan, not overlapping. If needed use two pans.
Nutrition
Calories: 300kcal