Roasted Miso Sweet Potato Beauty Bowl & Tahini Miso Dressing

Updated at: Thu, 17 Aug 2023 08:46:59 GMT

Step 1

Pre heat your oven to 200c fan.

Step 2

Shred the cabbage and mix with 100ml rice wine vinegar to lightly pickle whilst you prepare the rest of the ingredients.

Step 3

Prepare a large baking tray with foil or parchment and lightly oil.

Step 4

Mix 2 tsp of white miso with 1 tbsp of toasted sesame oil and 1 tsp of ginger puree. Toss the sweet potato through and season with a little salt and pepper and tip onto the baking tray in a single layer, leaving space for the broccoli and roast for 7 minutes.

Step 5

In the same bowl, toss the broccoli in the residual dressing and then add to the roasting tray for a final 5 minutes.

Step 6

Cook the quinoa.

Step 7

Dice the avocado and set to one side.

Step 8

Finally whisk the dressing together (2 tsp white miso, 2 tsp honey, 2 tsp toasted sesame oil, 2 tbsp tahini, juice of 2 limes, 1-2 tbsp warm water to loosen if needed and salt and pepper to taste).

Step 9

Drain the cabbage.

Step 10

To serve, create a base using spinach or rocket, lay in 3 - 4 tbsp quinoa, 1/4 diced avocado, a handful of cabbage, the roasted sweet potato and broccoli and a handful of sprouts. Drizzle over a generous portion of thr tahini miso and dive in.

Step 11

Feel free to add an additional protein of choice.

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