MAPLE MISO ROASTED VEGETABLES AND QUINOA BOWL

This maple miso roasted vegetables and quinoa bowl is a super simple dish and you can obviously use whatever vegetables you have on hand. Therefore, I usually make this when I have unused vegetables that area about to go bad as the one thing that I’m trying to avoid is to waste any food.

However, what really makes this dish more than just roasted vegetables is the maple miso sauce. That’s the secret and yes, I’m a confessed sauce and dressing addict so you can count on me. You can adjust the amount of maple syrup depending how sweet you want to make it and also, using Sriracha is optional. I just like to use is to add a subtle kick to the sauce.

This is just another example that your food does not have to be complicated to be delicious. And what’s more is that it doesn’t have to take long to prepare either. This is such an easy mid-week recipe and the only thing that takes some effort is chopping the vegetables. I hope you enjoy this recipe.

MAPLE MISO ROASTED VEGETABLES AND QUINOA BOWL

 

Prep time

10 mins

Cook time

30 mins

Total time

40 mins

 

Author: Antidote Kitchen

Serves: 3-4

Ingredients

• 200g quinoa
• Vegetables of choice. I used: 2 courgettes, 1 sweet potato, 1 broccoli, 2 red bell peppers
• 1 Shallot
• ½ lemon juice
• ½ tbsp. olive oil
• Sea salt and black pepper
• Pomegranate seeds (optional)
• For the sauce:
• 2 garlic cloves
• Thumb sized ginger
• 1 tbsp Miso paste
• 1-2 tbsp Maple syrup
• 1 tbsp Olive oil
• 2 tbsp Tamari sauce
• 1 tbsp Balsamic vinegar
• 1 tsp Sriracha

Instructions

1. Pre-heat oven to 200C
2. Cook quinoa as instructed on pack
3. Chop all the vegetables in bite sized pieces
4. To make the sauce, finely chop the garlic cloves and ginger and mix with the rest of the sauce ingredients. Taste and adjust seasoning if required. Add some Sriracha
5. Mix the vegetables well with the sauce tossing properly around to make sure all the vegetables get coated. Then lay the vegetables on a baking tray
6. Bake the vegetables for about 20 minutes or until soft
7. Once the quinoa is cooked, finely chop a shallot and mix with the quinoa. Add a squeeze of lemon, a drizzle of olive oil and sea salt and black pepper to season
8. Assemble the dish with quinoa and vegetables and top with the rest of the sauce

Nutrition Information

Serving size: 1 Calories: 463 Fat: 11 Carbohydrates: 80 Sugar: 13 Fiber: 8 Protein: 16

3.5.3226