This wonderful warming dish is one of my Winter favorites. It is loaded with antioxidants, probiotics, and healthy fats to keep you feeling balanced and energized. Roasting brings out the natural sweetness in the veggies, while the miso-tahini dressing adds a creamy, savory finish!
Ingredients:
1 small sweet potato, diced
1 cup Brussels sprouts, halved
1 cup cauliflower florets (or broccoli)
1 small red onion, sliced
1 cup carrots, sliced into half-moons (or zucchini, diced)
1 tablespoon olive oil
½ teaspoon sea salt
¼ teaspoon black pepper
2 cups mixed greens (baby kale, spinach, or arugula)
For the dressing:
1 ½ tablespoons tahini
1 tablespoon white miso paste
1 tablespoon lemon juice
1 teaspoon maple syrup
2 tablespoons warm water (to thin)
Instructions:
Preheat oven to 400°F.
Toss the sweet potato, Brussels sprouts, cauliflower ( or broccoli), red onion, and carrots (or zucchini) with olive oil, sea salt, and black pepper.
Spread evenly on a baking sheet and roast for 25-30 minutes, until golden and tender.
Whisk together the tahini, miso, lemon juice, maple syrup, and warm water until smooth. Adjust consistency as needed.
Toss the warm roasted vegetables with the mixed greens and drizzle with the miso-tahini dressing. Serve immediately and enjoy!
Pro Tip: Make extra dressing to use on salads, grain bowls, or as a dip for raw veggies. It keeps well in the fridge for up to a week!