Miso Vegetable Buddha Bowl with Crispy Chickpeas
Crisp chickpeas add crunch to this healthy midweek staple for meat-free nights. Roasted vegetables are tossed in miso and dialled up with a spicy sesame dressing for flavourful and fibre-rich bowls.
Recipe
1
Roast Vegetables
Preheat oven to 200°C fan-forced. Line 2 baking trays with baking paper. Cut sweet potato, zucchini and carrot into 3cm cubes. Place vegetables on 1 baking tray and drizzle with 20ml (1 tablespoon) vegetable oil, season with salt and mix well to combine. Drain chickpeas and place on the second tray, drizzle with 2 teaspoons vegetable oil and sprinkle with salt. Roast both trays for 30 minutes or until vegetables are tender and lightly caramelised.
2
Make Miso Dressing
Peel and crush garlic. Place miso paste, ½ the rice wine vinegar and garlic in a bowl, stir to combine and set aside.
3
Make Sesame Dressing
Thinly slice spring onion, keeping the white and green parts separate. Place soy sauce, sesame oil, remaining rice wine vinegar, chilli flakes and white spring onion in a bowl and mix to combine.
4
Toss Vegetables in Miso
Pour miso dressing over vegetables on the baking tray and mix well to coat.
5
Cook Rice
Cook rice according to packet instructions.
6
Plate Up
Divide rice between bowls and top with miso vegetables and chickpeas. Spoon over sesame dressing and top with reserved green spring onion to serve.