Ceres Organics Miso Roasted Vegetables & Quinoa

As part of our nationwide September Plant Based Challenge, we asked Ceres Organics to give us a simple, easy and delicious plant based recipe perfect for those easy weeknight dinners. The result? These throw together Miso Roasted Vegetables & Quinoa Bowls. 

Don't forget to enter our nationwide competition and show us how you add more colour to your plate, for the chance to win some amazing prizes including Air New Zealand return flights for two to Auckland, a night of luxury at The Pullman Auckland and a degustation dinner for two at world renowned The French Cafe.

Miso Roasted Vegetables & Quinoa 

SERVES 8 | READY IN 1 HOUR | GF + V 

Ingredients 

Miso Marinade 

¼ cup Ceres Organics Genmai Shiro Miso 

1 tablespoon Ceres Organics Toasted Sesame Oil 

2 tablespoons Ceres Organics Brown Rice Vinegar 

1 teaspoon Ceres Organics Tamari Soy Sauce 

1 teaspoon fresh grated ginger 

Roast Vegetables

2-3 medium kumara, cubed 

1 cup Ceres Organics Quinoa 

¼ cup Ceres Organics Brown Rice Vinegar 

1 tablespoon sriracha sauce 

 

Method

Preheat your oven to 200°C and line a tray with baking paper. 

Combine all the miso marinade ingredients in a large bowl, and whisk until into a paste. Add in the kumara and toss to coat.  

Transfer kumara to your prepared tray, spreading evenly. Bake for about an hour, until golden and slightly crispy. 

Cook the quinoa. Set aside to cool for around 15 minutes, then stir through the rice wine sauce and sriracha. 

Combine quinoa and miso kumara in a bowl, and serve. 

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