Main Dishesdeliciouslyella
Miso Roasted Vegetable Rice
This miso and sesame roasted veggie rice is packed full of delicious fresh flavours. The aubergines and sweet potatoes are cooked in a sweet miso dressing, then mixed through brown rice and topped with fresh spring onions and sesame seeds.
👥 2 Servings⏱️ Prep & Cook: 40 min🔥 Cook: 40 min👤 Deliciously Ella📖 deliciouslyella
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●whisk
📝 Preparation Steps
1
Preheat oven to 200°C / 180°C fan / 355°F.
2
Place the aubergine and sweet potato chunks into a baking tray. Drizzle with olive oil, add a pinch of salt and toss to coat; cook for ⏱️ 30 minutes until slightly soft.
aubergine1olive oil1 tablespoon
3
While the vegetables are roasting, cook the rice according to the packet instructions.
4
After ⏱️ 30 minutes of cooking, remove the vegetables from the oven. Whisk together the lime juice, sesame oil, maple syrup, brown rice miso paste, vinegar and a pinch of salt. Mix this sauce through the aubergine and sweet potatoes, and then add the sliced red peppers. Place the vegetables back in the oven to cook for a further ⏱️ 10 minutes.
lime1maple syrup1 tablespoonbrown rice3.5 ozbrown rice miso paste1 tablespoonaubergine1red peppers2
5
Once the vegetables have cooked, remove from the oven and stir through the cooked rice along with the sliced spring onions and sesame seeds.
sesame seeds1 tablespoon
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