Miso Roasted Veg Bowls

Miso Roasted Veg Bowls

The most delicious plant-based dish. Umami heaven.

Cooking Time (Includes Preparation Time): 1 Hour 10 Minutes


It’s a rich dish, so make sure you add that zingy pickle at the end!

Feeds: 4 People


  • 2 Peppers (Yellow and Red)

  • 3 Beetroots

  • 1 Aubergine

  • 2 Carrots

  • 2 Sweet Potatoes

  • 10 Shallots

  • Bunch of Coriander

  • 3 Tablespoons Miso Paste

  • Soy Sauce

  • Sesame Oil

  • 6 Radishes

  • 1/4 of a White Cabbage

  • White Wine Vinegar

  • Knob of Ginger


  1. Preheat oven to 180°C/356°F.

  2. Dice up your vegetables. Add to a tray (if you only have small trays, divide it in to 2 - you don’t want the veg to be too crammed).

  3. Add your knob of ginger, sliced up. Then add 2 tablespoons of miso paste, 2 tablespoons of soy sauce, 3 teaspoons of sesame oil and a tablespoon of vegetable oil. Mix everything together, and then place in the oven for 50 minutes (give it a mix after 20 minutes).

  4. Quick pickle time. Finely slice your cabbage and radish. Add to a bowl. Add 4 tablespoons of vinegar and a bit pinch of salt. Scrunch everything together.

  5. When the veg is ready, remove from oven. Serve in to bowls. Top with the pickle and more coriander. Enjoy!