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Miso Roasted Vegetable Rice
Ingredients
1
Aubergine
1
Sweet Potato
2 tablespoons
Miso Paste
1 tablespoon
Olive Oil
1 cup
Brown Rice
2
Spring Onions
1 tablespoon
Sesame Seeds
Instructions
STEP 1
Preheat the oven to 200°C (400°F).,
STEP 2
Chop the aubergines and sweet potatoes into bite-sized pieces and place them in a bowl.,
STEP 3
In a separate bowl, mix together the miso paste, a drizzle of olive oil, and a splash of water to create a dressing.,
STEP 4
Pour the dressing over the chopped vegetables and toss to coat evenly.,
STEP 5
Spread the vegetables on a baking tray and roast in the oven for 25-30 minutes until tender and golden.,
STEP 6
While the vegetables are roasting, cook the brown rice according to package instructions.,
STEP 7
Once the rice is cooked, mix it with the roasted vegetables.,
STEP 8
Serve topped with chopped spring onions and sesame seeds.
Nutrition Facts
(per serving)
Calories:
344 calories
Servings:
2 servings
Carbohydrates:
60 g
Fat:
11 g
Fiber:
9 g
Protein:
9 g
Sugar:
4 g
Meal Effort
Preparation:
48 minutes
Cook:
42 minutes
Total:
1 hrs 30 mins