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Veggie Quinoa Bowl with Miso Dressing

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Hannah Kling
Elevate your veggie bowls with this delicious miso dressing. This veggie bowl is the perfect meal prep to have on hand throughout the week. It’s loaded with veggies and is full of flavor.
Prep Time 30 minutes
Cook Time 40 minutes
Servings 4 servings

Ingredients  

Veggie Bowls

  • 2 cups of broccoli
  • 2 cups of cauliflower
  • 1 small onion
  • 3 large portobello mushrooms
  • 1.5 cups cooked quinoa
  • 2 tbsp olive oil
  • 1/2 tsp salt
  • 1 tsp pepper

Dressing

  • 1 Tbsp miso paste
  • 2 tbsp sesame seed oil
  • 1/4 cup red wine vinegar
  • 1/4 cup olive oil
  • 2 tsp turmeric
  • 1 tsp black pepper
  • 1 tbsp freshly grated ginger

Instructions

  • Preheat the oven to 350F.
  • Prepare the veggies by washing the broccoli, cauliflower and portobello mushrooms.
  • Then, thinly slice the mushrooms and onion and add all veggies to a large baking dish. Drizzle with olive oil and season with salt + pepper. Give the veggies a good toss and place in the oven to roast for 30-35 minutes.
  • In the meantime, prepare your quinoa according to package. This is my hot tip, instead of cooking the quinoa in water, try cooking it in your favorite veggie broth or bone broth. This will add so much flavor and turn your quinoa from being bland to having a delicious taste.
  • While that’s cooking, prepare your dressing by combining all the ingredients together in a bowl and whisking until well combined.
  • When the veggies are done roasting, remove from the oven and assemble the bowls. Start by adding in quinoa, roasted veggies and then topping off with the delicious turmeric miso dressing.
  • If you are prepping these meals ahead of time, save the dressing on the side and only put it on top when you are ready to enjoy. This will keep the veggies from turning soggy while sitting in the fridge.
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