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
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Ingredients
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Root Veggie Bowl Ingredients
Method
Preparation Directions
- 1
Prepare the Brown Rice
Cook the brown rice according to package instructions. Once cooked, set aside.
- 2
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.
- 3
Prepare the Cabbage and Kale
Shred the red cabbage and kale. Set aside.
- 4
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.
- 5
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.
- 6
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.
