Miso bowl

Cooking Vegetarian Miso bowl

This healthy vegetarian dish is filled with crunchy pine nuts, creamy ricotta and flavoursome miso paste.

Lables: High fibre Low kilojoule Vegetarian Egg free Gluten free Wheat free
  1. Preheat oven to 200C or 180C fan-force. Line a large oven tray with baking paper.
  2. Place miso, warm water and oil in a large bowl. Stir until smooth. Add potato and parsnip and toss to coat. Arrange in a single layer on prepared tray. Roast for 20-25 minutes or until tender and golden.
  3. Divide spinach between 4 bowls. Top with roasted vegetables and ricotta. Drizzle with lemon juice.Sprinkle with seeds and nuts.

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1 1/2 tbsp miso paste
1 tbsp warm water
1 tbsp vegetable oil
600g sweet potato, peeled, cut into cubes
2 large parsnips, peeled, cut into wedges
120g baby spinach
200g ricotta
1/4 cup lemon juice
2 tbsp pepitas
2 tbsp pine nuts
1 tbsp sesame seeds

Adv

Autors
Preparation time
10
Cooking time
25
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Vegetarian
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