This tasty, healthy recipe has a lovely umami flavour.
1 cubed beetroot
½ cubed pumpkin
2 cubed sweet potatoes
1 cup parsley leaves
2 avocadoes cut into wedges
300g halved Brussel sprouts
2 cups rocket
4tbsp olive oil
2tsp black pepper
1 cup raw cashews
Black sesame seeds
4tbsp chicken bone broth miso ramen
¼ cup pepitas
Juice of ½ lemon
1 bulb of garlic, sliced in half plus two grated garlic cloves
2tsp Himalayan pink salt
- preheat the oven to 200°C and place vegetables and garlic bulb halves onto a roasting tray.
- Mix the chicken bone broth miso, half the olive oil, one teaspoon each of salt and pepper and pour over vegetables, mixing gently to coat. Bake vegetables for half an hour until caramelised and soft.
- Soak cashews in boiling water for five minutes, then place in blender with two tablespoons of the chicken bone broth, garlic cloves, the remaining olive oil, lemon juice, salt and half a cup of water. Blend until smooth.
Mix roasted vegetables with rocket and parsley and place on a serving platter. Drizzle with the miso dressing and sprinkle with black sesame seeds and pepitas.