Miso Bowl with Grilled Tempeh

By: Katrina Butterworth
Miso Bowl with Grilled Tempeh
Course
Lunch Reset Recipes
Tags
4W-Reset 28-DC Miso
Info
  • Servings
    2
  • Prep Time
    20 minutes
  • Cook Time
    20-25 minutes
Ingredients
  • Miso Paste 1 1/2 tbsp
  • Water warm 1 tbsp
  • Vegetable oil 1 tbsp
  • Sweet Potato peeled, cut into cubes 600 g
  • Large Parsnips peeled, cut into wedges 2
  • Baby spinach 120 g
  • Tempeh, sliced 100 g
  • Olive oil 1 tbsp
  • Lemon Juice 1/4 cup
  • Pepitas 2 Pepitas
  • Pine nuts 2 tbsp
  • Sesame Seeds 1 tbsp

Method

  1. Preheat oven to 200C or 180C fan-force. Line a large oven tray with baking paper.
  2. 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.
  3. Meanwhile, coat sliced tempeh in olive oil and grill. You can use a stovetop grill pan.
  4. Divide spinach between 2 bowls. Top with roasted vegetables and grilled tempeh.
  5. Drizzle with lemon juice. Sprinkle with seeds and nuts.
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