Miso Roasted Veg Bowls

Name: Miso Roasted Veg Bowls
Total time: 70 min
Yield: 4
Cuisine: Asian-Inspired
Ingredients: 2 Peppers (Yellow and Red); 3 Beetroots; 1 Aubergine; 2 Carrots; 2 Sweet Potatoes; 10 Shallots; Bunch of Coriander; 3 Tbsp Miso Paste; Soy Sauce; Sesame Oil; 6 Radishes; 1/4 White Cabbage; White Wine Vinegar; Knob of Ginger; Salt; Olive Oil

Step 1.

Preheat oven to 180°C/356°F.

Step 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).

Step 3.

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