Miso Sesame Veggie Bowl
A hearty, budget-friendly meal prep bowl featuring roasted squash, sweet potato, and crumbled tempeh. It is tossed in a creamy, zesty miso-tahini dressing and served over fresh greens and grains.
Ingredients
- 1 lb squash, peeled and cubed
- 0.5 lb sweet potato, peeled and cubed
- 1 single red onion, quartered
- 8 oz tempeh, crumbled
- 3 tbsp olive oil (for roasting)
- 2 tbsp white miso paste
- 2 tbsp tahini
- 1 tbsp sesame oil
- 1 tbsp maple syrup
- 1 lemon lemon juice
- 0.5 tbsp minced ginger
- 1 clove garlic clove, minced
- 0.5 tsp harissa spice (or cayenne/cumin)
- to taste salt and pepper
- splash to thin water
- as needed Greens of choice (arugula, kale)
- as needed Wild rice or quinoa
- as needed sliced red cabbage
- for topping feta cheese, crumbled
- for garnish sesame seeds
Instructions
- Preheat oven to 400F. Peel and chop squash, sweet potato, and onion, then add to a bowl with crumbled tempeh. Toss with 3 tablespoons of olive oil and season with salt and pepper. Place on 2 lined trays and roast for 25-30 minutes until tender. Remove and let cool.
- In a bowl, whisk together the miso paste, tahini, sesame oil, maple syrup, lemon juice, minced ginger, garlic, and harissa spice until combined. Ad a splash of water to thin the dressing if needed. Pour 1/4 cup of this mixture over the roasted vegetables and tempeh, tossing to coat.
- Prepare your greens in a salad bowl. If using kale, massage the leaves with 1-2 tablespoons of rice vinegar and coconut aminos until tender. Add the sliced red cabbage, the miso-glazed vegetables, and cooked grains.
- Add the remaining dressing and mix everything together until well incorporated. Plate and garnish with crumbled feta and sesame seeds. Serve with a side of crusty bread.