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Miso Roasted Veggie Bowl

Updated: Jan 4, 2019

This meal is quick for a busy evening, packed with favor



  • 3 cups butternut squash, cubed

  • 3 cups Brussels sprouts, halved

  • 1/2 red onion, sliced

  • 1 (15 ounce) can chickpeas, drained and rinsed

  • 3 table spoons toasted sesame oil

  • 2 teaspoons miso paste (any variety)


  1. Preheat oven to 400F. Place the vegetables and chickpeas on a baking sheet and set aside.

  2. Make the marinade by whisking together the oil, miso and spices. Spoon the marinade onto the veggies and chickpeas (it will be thick so spread it out), then use your hands to coat everything. Bake for 25-30 minutes, flipping halfway through.

  3. Divide everything between four bowls. Top each with a drizzle of tahini, sprinkle with cilantro, and finish with some cracked pepper.

Recipe y:

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