Ingredients for Sauce
- 4 Large Carrots
- 1/4 cup Miso Paste
- 1 tbsp Rice Vinegar
- 1 tsp Sesame Oil
- One inch piece of Ginger
- Olive Oil
- Cracked Black Pepper
Directions
1. Peel and slice your carrots into thin coins.
2. Peel the ginger and dice into small pieces.
2. In a food processor or high powered blender add all of your ingredients except for the olive oil.
3. Once all ingredients have been blended add olive oil in small amounts until you reach your desired consistency.
4. Taste and adjust flavour as you wish!
TIP: do not add salt to this recipe. Miso is a fermented bean, it is extremely salty as is.
Ingredients for Veggie Bowl
- 1 large crown of Broccoli
- 2 cups Brussel Sprouts
- 3 Carrots
- 1 Red Onion
- 2 cups Cherry Tomatoes
- Brown Rice
- Arugula
Directions
1. Preheat your oven to 425 degrees and line your baking sheet(s) with parchment paper. When roasting vegetables you don't want to crowd them on your pan or they will not roast properly. So don't be afraid to use more than one pan.
2. Chop all of your vegetables into bite size pieces. Arrange vegetables on your lined baking sheets and toss in olive oil, salt & pepper.
3. Roast in the oven for 25 min, turning them half way through.
4. In the mean time cook the brown rice for the base of your bowls.
5. Once your veggies are roasted and your rice is cooked begin to build your bowls. Start with rice on the bottom and pile your veggies on top.
6. To finish it off I add a small bunch of arugula & top with your Carrot Miso Ginger Sauce.
