Miso Roast Vegetable Buddha Bowl
Preparation time is 15minutes
Cook time is 30minutes
Total time is 45minutes
Serve is for 4 people
Estimated cost per serve is 4.45 dollar
Difficulty level: 3 out of 4
11 Ingredients
Number of servings
4
- 1 avocado, thinly sliced
- 750grams sweet potato, diced into 2cm pieces
- 1 head broccoli, cut into large florets
- 1tablespoons honey
- 1/4 cup sushi seasoning
- 2tablespoons miso paste
- 1 cup tricolour quinoa, rinsed
- chilli sauce (optional, to serve)
- 1tablespoons sesame seeds, toasted
- 300grams semi firm tofu, sliced
- 4grams roasted seaweed snacks
Description
Buddha bowls are a fresh, satisfying option for lunch or dinner. Plus, this miso roast vegetable bowl is easily meal prepped, ready to eat the next day.
Method
Step 1 of 5
Preheat oven to 200°C. Line a large baking tray with baking paper.
Step 2 of 5
Combine quinoa with 2 cups water in a small saucepan. Bring to the boil over high heat. Reduce heat to low, cover and cook for 15 minutes. Remove from heat and leave covered for 5 minutes. Stir through sushi seasoning. Fluff up with a fork.
Step 3 of 5
Meanwhile, stir miso and honey together in a small bowl. Coat sweet potato and tofu using 2 tbs miso mixture and arrange in a single layer on tray. Bake for 10 minutes.
Step 4 of 5
Toss broccoli with remaining miso mixture. Arrange over sweet potato. Bake for 15 minutes or until sweet potato is tender and broccoli tips are slightly browned.
Step 5 of 5
Spoon quinoa into 4 serving bowls. Top with roast vegetables, tofu and avocado. Sprinkle over sesame seeds. Serve with seaweed snacks and chilli sauce, if using.
Categories
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