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Hearty Miso-Roasted Root Vegetable Bowl 4 Ways

Miso-Roasted Root Vegetable Bowl

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This Miso-Roasted Root Vegetable Bowl is a hearty and flavorful vegetarian meal. It features sweet and savory roasted root vegetables glazed with miso, served over fluffy grains. It’s a perfect, nutritious option for a comforting winter dinner.

Ingredients

Scale
  • 2 lbs mixed root vegetables (carrots, sweet potatoes, parsnips, beets), peeled and cut into 1-inch pieces
  • 3 tablespoons olive oil
  • 2 tablespoons white miso paste
  • 1 tablespoon maple syrup
  • 1 tablespoon rice vinegar
  • 1 teaspoon grated fresh ginger
  • 1/2 teaspoon garlic powder
  • Salt and black pepper to taste
  • 4 cups cooked grains (quinoa, brown rice, or farro)
  • Optional garnishes: sesame seeds, chopped green onions, a drizzle of sriracha

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. In a large bowl, toss the cut root vegetables with olive oil, salt, and pepper.
  3. Spread the vegetables in a single layer on a baking sheet.
  4. Roast for 25-30 minutes, or until tender and slightly caramelized.
  5. While the vegetables are roasting, whisk together the miso paste, maple syrup, rice vinegar, grated ginger, and garlic powder in a small bowl until smooth.
  6. Once the vegetables are tender, remove them from the oven.
  7. Pour the miso glaze over the roasted vegetables and toss gently to coat them evenly.
  8. Return the glazed vegetables to the oven for another 5-7 minutes, until the glaze is slightly sticky and caramelized.
  9. To assemble the bowls, divide the cooked grains among serving bowls.
  10. Top the grains with the miso-glazed roasted root vegetables.
  11. Add your favorite optional garnishes.

Notes

  • You can use any combination of root vegetables you prefer.
  • Ensure the vegetables are cut into uniform sizes for even roasting.
  • Adjust the sweetness of the glaze by adding more or less maple syrup.
  • For a spicier glaze, add a pinch of red pepper flakes.

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