Preparation time is 10minutes
Cook time is 1hours
Total time is 1hours 10minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
9 Ingredients
Number of servings
4
- 2 zucchini, sliced into rounds
- 8 baby carrots, cut in half lengthways
- 1/4 cup extra virgin olive oil
- 2 cloves garlic, crushed
- 1/3 cup white miso paste
- 840grams Woolworths no-added-salt chickpeas, drained
- 475grams Woolworths mashed potato
- 1/3 cup thickened cream
- 2 spring onions, thinly sliced
Description
A perfect combination of textures, flavours and colours with miso mash and roasted vegetables mean that your weeknight menu is guaranteed to stay exciting and full of nutrients.
Method
Step 1 of 3
Preheat oven to 220°C/200°C fan-forced. Grease and line a baking tray with baking paper. Place zucchini and carrot on prepared tray. Combine oil, garlic and 2 tbs miso in a small bowl. Drizzle over vegetables and toss to combine. Roast for 30 minutes or until almost tender. Add chickpeas to vegetables and roast for a further 30 minutes or until vegetables are tender and chickpeas toasted.
Step 2 of 3
Meanwhile, heat mashed potato according to packet directions. Stir in cream and remaining miso.
Step 3 of 3
Spoon mash among bowls. Top with roasted vegetables and chickpeas. Drizzle with miso oil from vegetables. Sprinkle with onion. Serve.
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