Recipe: Winter Nourish Bowls with Orange Miso Sauce

Post by Olivia Blodgett, Registered Dietitian

One thing that really gets me through the winter is roasted vegetables, and there truly is no meal I’d rather have than a big giant bowl of them, smothered in a yummy sauce. I cannot take credit for this recipe; it’s from http://dishingupthedirt.com/. However, I’ve already shared it with two clients today and felt that many more people could probably benefit from it.

I’ve said it many times before, I believe the key to increasing vegetable consumption is to make veggies taste delicious and roasting accomplishes just that. A seemingly bland or bitter vegetable can become caramelized, savory and flavorful through the simple act of roasting. Swap out or add any root or winter veggies that you like, such as parsnips, squash or brussels. Not a fan of soy? Swap chickpeas in for the edamame. The point is that this recipe is just a base for making it your own. But don’t swap out that sauce… it’s truly amazing!

Winter Nourish Bowl with Orange-Ginger Miso Sauce

Serves: 4

  • 1 cup uncooked quinoa, rinsed
  • 2 Tablespoons olive oil
  • 2 medium-sized purple beets, rinsed, scrubbed and cut into 1/2 inch chunks
  • 1 large sweet potato, rinsed, scrubbed and cut into 1/2 inch chunks
  • 1 medium-sized head of broccoli, rinsed and cut into florets
  • 1 (12 oz) bag of frozen & shelled edamame
  • 1 bunch cilantro, tough stems removed and roughly chopped
  • Cracked black pepper

For the Sauce:

  • 1/3 cup orange juice (from 1 large orange)
  • 1 Tablespoon toasted sesame oil (you can sub olive oil here if need be)
  • 2 Tablespoons mellow white miso paste
  • 1 1/2 Tablespoons tahini
  • 1 Tablespoon rice vinegar
  • 1 teaspoon fresh ginger, minced
  • 1 clove of garlic, minced
  • water to thin if necessary
  1. Preheat the oven to 425 F.
  2. Add two cups of water and 1 cup of quinoa to a pot and bring to a boil. Reduce heat to low, cover and simmer until quinoa is fully cooked and can easily be fluffed with a fork. About 15-18 minutes.
  3. Toss the chopped veggies with the olive oil and place on a prepared baking sheet and roast in the oven until lightly browned and tender. About 30 minutes. Toss veggies halfway through cooking.
  4. Cook edamame in boiling water until bright green and tender. About 5 minutes. Remove from heat, drain and rinse under cold water.
  5. Prepare the dressing by combining all the ingredients and whisking until smooth. Taste test and adjust seasonings if need be. If the sauce is too thick add a little water. If it’s too thin add a little more miso and tahini and continue to taste test and add other flavors if need be.
  6. Assemble by dividing the quinoa among bowls and topping with the veggies, edamame, and plenty of cilantro. Drizzle with sauce and a sprinkle of black pepper and enjoy!

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