Miso glazed Vegetable Bowl

Making an easy meal during the week is the only way I survive motherhood these days.  Heck, it’s the only way I survive life!  Luckily for me this easy miso glazed vegetable bowl is not only easy, but whips me right back to life after having one bite.

Arren has become more and more demanding by the month, motherhood right now is exhausting! Crawling around after my little trouble maker, is exhausting, and makes me ready for bed by 8!  Weekdays you will usually find me in pure survival mode, grabbing a carrot for lunch, trying to eat an apple while Arren claws at me, until I give it to him.  Dinner time is all about quick meals that can be made fast and be eaten out of a bowl.  Luckily for me, survival meals can taste delicious.

There is one ingredient we always have on hand, and that is miso.   Carl makes a mean miso soup, it’s the one thing he is really, REALLY good at making and the one thing he always promises he will make me and hardly ever does.  So instead of a nice warm bowl of miso I usually get a big bowl of nothing, but an endless supply of miso paste, so who am I to complain when I can make delicious things like this miso roasted vegetables bowl.

This bowl is easy and comes together in a snap! The perfect week night meal that will warm you up while making your taste buds dance.

MISO GLAZED ROASTED VEGETABLES BOWLserves 4

Ingredients

  • 2 tbsp oil
  • 2 tbsp mirin
  • 1 tbsp soy sauce
  • 2 tbsp miso paste
  • 1 tbsp minced ginger
  • 2 cloves garlic minced
  • 2 tbsp maple syrup or honey
  • 2 pounds root vegetables, cauliflower, carrot, butternut, sweet potato, potato anything you want
  • 4 cups spinach – optional
  • short grain rice enough for 4 people

Directions

Preheat oven to 450 degrees F/180 Degrees C.

In a large bowl add the first 7 ingredients and stir until combined.  Add the vegetables and toss until coated.  I used the extra glaze for tofu and roasted it in the same pan.

Transfer to a baking sheet and bake for 15 – 20 minutes, until cooked all over.

In a pan add the spinach with a tbsp water and wilt.

Add rice, vegetables, tofu and spinach to a bowl and enjoy.

 

 

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