Vegy Miso Bowl

Takeout? No way! For about the same amount of time it would take to order and pick up take-out, why don’t you take 30 minutes out of your day to prepare this hearty and delicious vegy miso bowl for dinner tonight!

At the same time, prepare a couple more for the rest of the week. The wonderful orange-maple miso dressing adds a savory kick to this vegy bowl. Although this dish is vegan, gluten-free and nut-free, it is nutrient- dense (25 grams of protein!) enough to keep you satisfied and going strong! This recipe was adapted from the wonderful Oh She Glows! cookbook.

Ingredients (makes 2 servings)

• 1 sweet potato, cut into 1 cm rounds
• 1.5 tsp grapeseed oil
• 1 cup uncooked quinoa
• 1 cup frozen shelled edamame (thawed)
• 1 medium carrot, julienned
• 2 green onions, thinly sliced
• 1/2 cup sprouts
• 1 tsp sesame seeds
• 1 tbsp hemp seeds

Dressing:

• 3 tbsp miso
• 2 tbsp rice vinegar
• 1 tbsp seasame oil
• 1 tbsp tahini
• 1/4 fresh orange juice
• 1 tbsp water
• 1 tsp maple syrup

Directions

1. Preheat the oven to 400 F. Line a baking sheet with parchment paper. Place the sweet potato rounds on the prepared baking sheet and drizzle the grapeseed oil on both sides. Sprinkle with salt and pepper if desired. Roast the sweet potatoes for 20 minutes, flip and then roast for 8-10 minutes more, or until lightly browned.
2. Meanwhile, cook the 1 cup of quinoa in 2 cups of water in a saucepan. Bring to a boil. Simmer for 15 minutes, or until the quinoa has soaked up all or most of the water. Fluff with fork.
3. Mix together the dressing ingredients. Whisk together until smooth.
4. To assemble, dived the cooked quinoa evenly between the two bowls. Top with the sweet potato rounds, edamame, carrots, green onion, sesame seed, hemp seeds and sprouts. Drizzle with dressing just before serving.

Nutrition
Calories: 550 kcal
Fat: 20 g
Carbohydrates: 65 g
Fibre: 12 g
Protein: 25 g
Calcium: 250 mg
Iron: 7 mg