Miso Roots Bowl

December 2, 2016

I’m not proud to admit it, but this past month has been an all or nothing month- I’ve either been in the kitchen making huge, delicious meals or I’ve basically been eating porridge for breakfast, lunch and dinner- and I’m even more ashamed to say I haven’t hated it. Don’t get me wrong, I’m beyond happy to be getting back into a balanced meal rhythm now that my weeks have slowed down, but I really really loved spending 10+ hours cooking the annual Thanksgiving feast and rewarding myself by not touching a knife or chopping board for a little while as I was so content with the meal I previously created. This miso roots bowl falls into that category (minus the 10 hours of cooking), it’s packed with flavour, warmth and creaminess and is exactly what you need to brighten up these dark and frosty winter days.img_0984 I had a little lesson on miso a couple of weeks back and was dying to try the different types out. When cycling home from uni the other day, I saw a bag of the raddest roots arounds and knew it was my chance to smother them with the tangy paste and the result was so so good. Miso has a really particular taste and ranges in saltiness and depth depending on the type- light, red or dark. I really wanted to make the most out of it for this and used two types of miso- the dark miso during roasting for a really deep flavour and the light for the dressing for extra sweetness and nuttiness.Ms1
You’re also covered on the nutritional side- this bowl is packed with beta-karotene from the roots, whole-grain fibre from the barley and a whole bunch of healthy bacteria, vitamins and minerals from the miso. If you want to a know a little more about what makes miso so great, head over to Sarah B’s blog  since she does a better job than I could ever do!
Miso Roots Bowl
Serves 2-3

For the roasted roots:
400 grams mixed roots (carrots, parsnips, beets etc.)
1 tbsp. red miso
1 tbsp. sesame seed oil
1 tbsp. maple syrup
1-2 tbsp. water (to thin)
For the barley:
1 white onion, finely chopped
1 tbsp. olive oil
1 cup uncooked barley
2 1/2 cups water
1 tbsp. vegetable stock
2 tbsp. coconut milk
Salt to taste
For the white miso dressing:
3 tbsp. white miso
1 tbsp. sesame seed oil
1 tbsp. brown rice vinegar
1 tbsp. honey/maple syrup
1 tbsp tamari
1-2 tbsp water (to thin)

For the roasted roots:
Pre-heat oven to 180˙C. Wash and scrub the roots- you’ll want to leave the skin on for this. If your carrots and parsnips are small then leave them whole, if some are bigger than others, halve them to make them roughly the same size to make sure they cook evenly. In a bowl, mix the miso, sesame oil, maple syrup and water and when well combined toss the roots in until coated. Lay out on a baking tray and roast for about 45 minutes- until soft and golden.
For the creamy barley:
While the roots are cooking, sauté the onion in some olive oil in a small sauce pan. After a few minutes add in the the barley, water, vegetable stock and coconut milk. Let simmer for 30-40 minutes- until soft but still chewy.
For the white miso dressing:
Easy peasy, just mix everything together!

When everything is cooked, serve the barley topped with the shiny roots and a generous dollop of miso dressing and enjoy!

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