This week, I am focusing on fresh starts and new ways to begin this calendar year (sorry if that’s super cliché… I personally love the whole New Years concept)! I wanted to begin with a delicious and healthy meal option that I’ve been loving lately! I have always loved miso – some of my all-time favorite recipes include this one and this one. But recently have a new obsession Smitten Kitchen’s Miso Veggie Bowl recipe. I whipped it up for dinner a few weeks ago and immediately added it to my recipe line up. The major perk (apart for the flavor?!) the fact it makes a great lunch the next day (although there is rarely enough left over for that).
Here is the original recipe – and here is what I’ve been whipping up:
- 2 T white miso
- 1.5 T almond butter
- 1 tablespoon minced fresh ginger
- 1 small garlic clove, minced
- 1 tablespoon honey
- 1/4 cup rice vinegar
- 2 tablespoons toasted sesame oil
- 2 tablespoons olive oil
Mix with an immersion hand blender until combined.
- Tofu (I prep it using this recipe)
- Sweet Potatoes
- Butternut Squash
Roast according to Smitten Kitchen’s directions and serve over rainbow quinoa and top with the miso dressing!
I love how you can create the dressing, while the veggies are roasting… And you can be flexible with whatever veggies/protein you use… I love it’s versatility! You easily can use this recipe as a veggie dipping sauce if you wanted to as well…
PS if you aren’t familiar with Smitten Kitchen, I highly recommend you do so. I have followed Deb’s blog for sometime, but recently treated myself to her cookbook – it is amazing!
What is your favorite week day meal lately?