Miso Roasted Veggies
Stop steaming your veggies!
I mean, you can steam them if that’s really how you prefer. But there’s a whole world of flavor out there! Your veggies don’t have to be bland and a necessary evil to your meals. Make them the star!
I prepped these for breakfast for the week and just fried a couple eggs to go over them then topped with Fly By Jing chili crisp, but you could pair them with anything. Some teriyaki grilled chicken. Some honey soy glazed salmon or tofu. Do what feels right in your heart.
As a note, I cooked these at 425° in the picture and they came out a liiiiiittle soft, so I would recommend 450° for sure. You could also do these in a large pan/wok! I bought pre-cut sweet potato and mushrooms to cut back on prep time, but it still shouldn’t take too long. Make sure to peel your potato and rinse and dry your mushrooms first! You can switch up veggies however you want too — just be mindful that different veg have different cooking times and adjust accordingly.
Because veggies vary in size, if you’re tracking your macros make sure you weigh your ingredients out first to ensure accuracy. If you’re not tracking, don’t worry about it!
INGREDIENTS:
1 large sweet potato, cubed
10 oz mushrooms, sliced
1 large zucchini, sliced
1.5 tbsp avocado oil
1/2 tsp smoked paprika
1/2 tsp garlic powder
1/4 tsp cajun seasoning
1/2 tsp black pepper
1 tsp kosher salt
FOR THE SAUCE:
2 tbsp yellow miso paste
1 tbsp low sodium soy sauce
1 tbsp honey
1/2 lime, juiced
1 tbsp sriracha (optional)
INSTRUCTIONS:
Preheat oven to 450F
Mix together paprika, garlic powder, cajun seasoning, salt and pepper. Use 2/3 to season potato and mushrooms along with 1 tbsp avocado oil, spread across a baking sheet and roast for approximately 10 minutes.
On another tray add in zucchini with remaining oil and seasoning. Place on top rack in the oven. Roast another 10-15 minutes, or until sweet potato is slightly fork tender.
Place all veggies on one tray, add in miso sauce and stir until coated well. Switch to broil and bake another 3-5 minutes, keeping a close eye to make sure nothing burns.
Macros:
Protein - 6g
Carbs - 20g
Fat - 6g
Created by: Emi Mraule, Nutrition Coach