Vegetarian
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.
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) sesame oil, season with salt and mix well to combine. Drain chickpeas and place on the second tray, drizzle with 1 teaspoon sesame oil and sprinkle with salt. Roast both trays for 30 minutes or until vegetables are tender and lightly caramelised.
Meanwhile, place rice in a saucepan of cold water over medium-high heat. Bring to the boil and cook for 15–20 minutes or until tender. Drain and keep warm.
Crush garlic. Place miso paste, ½ the rice wine vinegar and garlic in a bowl, stir to combine and set aside.
Thinly slice spring onion, keeping the white and green parts separate. Place soy sauce, remaining sesame oil, remaining rice wine vinegar, chilli flakes and white spring onion in a bowl and mix to combine.
Pour miso dressing over vegetables on the baking tray and mix well to coat.
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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