Roasted vegetable bowl with miso dressing is a simple bowl full of nutrient dense ingredients perfect for a fall or winter meal.
Ingredients in Veg Bowl with Miso Dressing
These miso roasted vegetables are dairy free, gluten free and oil free! We love this vegan sheet pan dinner with a simple miso sauce for both it’s ease to prepare and for it’s taste!
Here are the ingredients you will need for this roasted vegetable sheet pan dinner with a miso sauce:
- Assorted Fresh Vegetables
- Garlic Herb Seasoning
- White Miso Paste
- Rice Vinegar
- Soy Sauce (or Tamari)
- Turmeric Powder
- Maple Syrup
Of course, you can eat this sheet pan vegetable dinner as is, but we love to make it into a power bowl! Just add a plant protein such as chickpeas, butter beans or tofu and a healthy fat such as avocado slices and you have a wonderful power bowl that is full of nutrient dense ingredients.
Love power bowls? Check out Green Power Bowl!
How to Make This Plant Based Dinner
This plant based dinner is easy to make! I love to actually meal prep it for an easy weeknight dinner.
First, cut up all your vegetables. Then toss in a bowl with your garlic herb seasoning. Place on a pan and roast. If you need to roast your plant protein of choice, now would be a good time to do that, too! Either roast in seperate pan or on the same sheet pan.
Next, while your vegetables are roasting, make your miso sauce! We love this Asian inspired sauce that has a subtly sweet taste from the white miso paste, mirin and maple syrup.
Frequently Asked Questions about Veg Bowl
This sheet pan dinner may be a stretch for your tastebuds but I know you will love it! In fact, this is one of the first recipes I created when I went plant based. So vegan newbies, this one is for you!
- What is white miso paste?
Miso is made from fermented soybeans. Yes, fermented as in amazing for your gut health! White miso paste is light in color and has a subtly sweet, nutty flavor. Miso adds such flavor depth from vegetables like Sweet Potato Fries with Miso Glaze to desserts such Salted Miso Brownies.
- What is mirin?
Mirin is a subtly sweet Japanese rice wine. It tones down the vinegar in this miso sauce and adds even more depth of flavor. You do not want to skip this small amount as it adds so much flavor. If you can’t find it, here are some great alternative suggestions via Bon Appetite.
- Can I use other vegetables?
Yes! Use the vegetables you like best. Broccoli pairs especially well with miso based sauces!
- Would rice be good with this dish?
Yes! Jasmine or basmati would take this from power bowl to rice bowl and be amazing!
If you make this veg bowl with miso sauce, we would love to know! Tag @badtothebowl on social media.
Veg Bowl with Miso Dressing
- 1 – 12 oz package of whole fresh Brussels sprouts, halved
- 1 sweet pepper (red, yellow or orange), sliced into strips
- 1 summer squash or zucchini, sliced into rounds
- 1 portobello mushroom or 2 baby Bella, sliced
- 1 medium sized sweet potato, diced
- 1/2 medium sized red onion, sliced
- 2 tsp
- 1 1/2 Tblsp
- 1/2 Tblsp (or Tamari)
- 1 Tblsp (could sub Regular Rice Vinegar)
- 1/2 tsp
- 1/2 tsp maple syrup
- 1 minced garlic clove
- 1/4 tsp ginger
- 1/8 tsp
- pinch of pepper
- Fresh Salad Greens (I like hearty spinach or power greens)
- Roasted Vegetables
- Miso Sauce
- Avocado Slices
- Preheat oven to 425 degrees. Prep a large roasting pan with parchment paper, lightly sprayed foil or a silpat mat.
- Place all prepped vegetables in a large bowl and toss with garlic herb seasoning. Alternately, these could be meal prepped and then stored in a container in the refrigerator until ready to roast.
- Place evenly on baking pan and roast for 50 minutes in the oven, turning once.
- While vegetables roast, place all miso sauce ingredients in a bowl and whisk until smooth.
- Add fresh greens to a bowl.
- Top with warm roasted vegetables, miso sauce and roasted beans. Add avocado slices and enjoy!