Vegetarian

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  • Family Friendly
  • Super Food
  • Healthy

Miso Vegetable Buddha Bowl with Crispy Chickpeas

Crisp chickpeas add crunch to this healthy midweek staple for meat-free nights. Roasted vegetables are tossed in miso and dialled up with a spicy sesame dressing for flavourful and fibre-rich bowls.

45 Minutes

Recipe

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01

Roast Vegetables

Preheat oven to 200°C fan-forced. Line 2 baking trays with baking paper. Cut sweet potato, zucchini and carrot into 3cm cubes. Place vegetables on 1 baking tray and drizzle with 20ml (1 tablespoon) vegetable oil, season with salt and mix well to combine. Drain chickpeas and place on the second tray, drizzle with 2 teaspoons vegetable oil and sprinkle with salt. Roast both trays for 30 minutes or until vegetables are tender and lightly caramelised.

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02

Make Miso Dressing

Crush garlic. Place miso paste, ½ the rice wine vinegar and garlic in a bowl, stir to combine and set aside.

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03

Make Sesame Dressing

Thinly slice spring onion, keeping the white and green parts separate. Place soy sauce, sesame oil, remaining rice wine vinegar, chilli flakes and white spring onion in a bowl and mix to combine.

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04

Toss Vegetables in Miso

Pour miso dressing over vegetables on the baking tray and mix well to coat.

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05

Cook Rice

Cook rice according to packet instructions.

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06

Plate Up

Divide rice between bowls and top with miso vegetables and chickpeas. Spoon over sesame dressing and top with reserved green spring onion to serve.

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Miso Vegetable Buddha Bowl with Crispy Chickpeas

Fabulous fresh ingredients

Wonderful recipes that are delicious and nutritious and good value for money

Ericca

Easy to cook

Very tasty and quick to cook which is a big help during the week when you are working.

Helen

Great quality produce

The recipes are so much better than all other meal kits I’ve tried over the years.

Asami