Illustration depicting a plethora of fresh cooking ingredients

Sesame Miso Rice Bowl with Roasted Vegetables

Prep time: 15-20 mins |Cook time: 40 mins |Total time: 55-60 mins |Serves: 4 | Print |

Illustration depicting a plethora of fresh cooking ingredients

Sesame Miso Rice Bowl with Roasted Vegetables

Prep time: 15-20 mins |Cook time: 40 mins |Total time: 55-60 mins |Serves: 4 |

Sesame Miso Rice Bowl with Roasted Vegetables

INGREDIENTS

  • 4 cups prepared brown rice or quinoa
  • 2 cups Cook's Pantry whole beets - cut in half or wedges
  • 3 cups butternut squash or sweet potato - cubed
  • 1 bunch broccolini - ends trimmed
  • 1 large red onion - peeled and cut into ½ inch wedges
  • Olive oil
  • Salt and pepper

SEASAME MISO SAUCE

  • 2 tablespoon tahini
  • 2 tablespoons light shiro miso (white)
  • 3 tablespoons rice vinegar
  • 1 tablespoon tamari
  • 2 teaspoons fresh lemon juice or lime juice
  • 1 garlic clove - minced
  • 1 ½ inch chunk ginger - peeled and minced
  • 2 teaspoons maple syrup or honey
  • Pinch cayenne pepper

DIRECTIONS

  1. In small bowl whisk together all sesame miso sauce ingredients. Set aside. Or put all ingredients into blend and blend until smooth. Taste and adjust if necessary.
  2. Preheat oven to 400 degrees.
  3. On a parchment lined baking sheet place squash and toss with 1-2 tablespoons olive oil, salt and pepper and bake until edges are golden - about 20-25 minutes.
  4. On another sheet pan place broccolini on one side and onions on the other and toss with olive oil, salt and pepper and bake about 10 minutes for broccolini and a bit more to caramelize the onions.
  5. Prepare beets as needed. (halves or wedges)
  6. To serve: In desired serving dish or bowl add about 1 cup brown rice or quinoa and a large spoonful of each vegetable arranged around dish and serve with sesame miso sauce.

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