Preheat oven to 200C or 180C fan-force. Line a large oven tray with baking paper.
Place miso, warm water and oil in a large bowl. Stir until smooth. Add potato and parsnip and toss to coat. Arrange in a single layer on prepared tray. Roast for 20-25 minutes or until tender and golden.
Meanwhile, coat sliced tempeh in olive oil and grill. You can use a stovetop grill pan.
Divide spinach between 2 bowls. Top with roasted vegetables and grilled tempeh.
Drizzle with lemon juice. Sprinkle with seeds and nuts.
More about the Author
Photographer and foodie, equally passionate about both, Katrina combines her love for photography and food. This has allowed her to create some amazing recipes all based around the Happy Hormones eating guidelines of high antioxidant content and alkaline in nature.