Simple Miso Veggie Bowl
Ingredients
- 1 medium eggplant
- 1 beetroot
- 1 medium butternut squash
- 3 cups cooked freekeh
- 2 green onions
- 4 radishes
- 2 cups rocket and mint leaves
- 1 cup broccoli florets
- 1/4 cup toasted sesame seeds
Miso dressing
- 1/2 cup white miso paste
- 1/2 cup rice wine vinegar
- 1/2 cup mirin
- 2 tablespoons water
- 2 tablespoons caster sugar
Preparation
Make the miso dressing by whisking all ingredients together in a large bowl and set aside.
Preheat oven to 200C and line a baking tray with parchment paper.
Place the eggplant and butternut squash in a bowl with half of the miso dressing, and the beetroot in a separate bowl with a quarter of the dressing. Toss to coat and transfer to the baking tray.
Roast the vegetables, stirring halfway, for 30 minutes or until golden.
Add the cooked freekeh and green onions to a salad bowl and mix together.
Top with the radishes, rocket and mint leaves, broccoli florets, roasted vegetables, and toasted sesame seeds to serve.
Notes
Simple meals like this emphasize that food doesn't need to be complicated to be beneficial, focusing on everyday, unfussy bowl combinations with grains, vegetables, and dressings.
