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Miso bowl
Miso bowl
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Prep Time:
10 minutes
Cook Time:
25 minutes
Total Time:
35 minutes
Vibrant vegetarian dish with crunchy pine nuts, creamy ricotta, and umami-rich miso paste.
Ingredients:
  • 36.00 gm miso paste
  • 20.00 gm warm water
  • 18.40 gm vegetable oil
  • 600g sweet potato, peeled, cut into cubes
  • 2 large parsnips, peeled, cut into wedges
  • 120g baby spinach
  • 200g ricotta
  • 65.63 gm lemon juice
  • 40.00 ml pepitas
  • 40.00 ml pine nuts
  • 12.00 gm sesame seeds
Instructions:
  • Preheat the oven to 200C (180C fan forced) and line a large oven tray with baking paper.
  • In a large bowl, combine miso, warm water, and oil until smooth. Add potato and parsnip, toss to coat evenly. Spread out in a single layer on a prepared tray. Roast for 20-25 minutes until tender and golden.
  • In 4 bowls, layer spinach, roasted vegetables, and ricotta. Drizzle with lemon juice and sprinkle with seeds and nuts.

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