Miso Roasted Vegetables

I’m obsessed with all things miso these days - I also have a big tub that won’t go bad so I love finding different ways to use it! Miso is full of essential minerals & vitamins like B, E, K, and folic acid. Because it’s fermented it also helps support a healthy gut.

This is a simple plant based meal that requires zero effort - we love it! My only regret with it is that I didn’t add a soft boil egg. Don’t make the same mistake!

Here’s how you make it:

Ingredients:

• Japanese sweet potato diced

• 16 oz Brussels sprouts chopped

• 1 red onion sliced

• 1 can chickpeas drained & rinsed

• 3 tablespoons avocado oil

• 1.5 tablespoons garlic powder

• 1 teaspoon cayenne

• Cauliflower rice

• 2 tablespoons miso paste

• 1 tablespoon sesame oil

• 4 tablespoons soy sauce or coconut aminos

• Red pepper flakes

• Salt & pepper

Instructions:

• Preheat the oven to 400. Lay out the potato, Brussels, onion, and chickpeas on 1-2 lines baking sheets and season with the avocado oil, garlic powder, cayenne, salt, and pepper. Toss and roast for 25 minutes.

• Mix together all ingredients for the miso glaze and set aside. Prepare cauliflower rice as needed.

• Divide all ingredients between two bowls and toss with the glaze. Top with sesame seeds and enjoy!