The Root Veggie Bowl Recipe
Warm roasted miso-glazed root vegetables • shredded red cabbage • toasted almonds • shredded kale • warm seasoned brown rice • honey ginger dressing
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Root Veggie Bowl Ingredients
Method
Preparation Directions
Prepare the Brown Rice
Cook the brown rice according to package instructions. Once cooked, set aside.
Roast the Vegetables
Preheat the oven to 400°F (200°C). Peel and chop the carrots, sweet potatoes, and beets into bite-sized pieces. In a bowl, mix miso paste, olive oil, salt, and pepper. Toss the root vegetables in the miso mixture and spread them out on a baking sheet. Roast for 25-30 minutes or until tender and slightly caramelized.
Prepare the Cabbage and Kale
Shred the red cabbage and kale. Set aside.
Toast the Almonds
In a dry skillet over medium heat, toast the almonds for about 5 minutes or until golden and fragrant. Stir frequently to prevent burning.
Make the Honey Ginger Dressing
In a small bowl, whisk together honey, grated ginger, soy sauce, and a splash of water to thin if necessary. Adjust seasoning to taste.
Assemble the Bowl
In a serving bowl, layer warm seasoned brown rice, roasted root vegetables, shredded red cabbage, and kale. Drizzle with honey ginger dressing and top with toasted almonds.