Miso Roasted Chic Pea Bowl

Miso Roasted Chic Pea Bowl

Sometimes you just want a big bowl of Veggies but not quite a salad. My solution is to do a big bowl of assorted mostly cooked vegetables on hand and throw in a few raw for crunch. In this Asian inspired Veggie bowl the Miso roasted Chic Peas are sort of the star here and are a great source of protein.

Serves 2

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Ingredients

Can of Chic Peas 
Sweet Potato 
2.5 cups of Collard Greens chopped
1 package of Riced Cauliflower (about 2 cups or sub Rice)
1 cucumber sliced 
Green Onion sliced 
3 Tbsp My Miso Mayo  plus more for dressing 
Knob of Ginger sliced into thin sticks
1 clove of Garlic minced 
3 Tbsp Rice Vinegar 
1 - 2 tsp of Sugar 
Black Sesame Seeds for garnish 
3 Tbsp Tamari
Grapeseed Oil 
1 tsp Sesame Oil
Salt & Pepper to taste

Note: if you don’t have Miso Mayo near you, make your own by combining 1 -2 tsp of Miso Paste, 2 tsp of Water, 2 Tbsp of Vegan Mayo and Salt & Pepper to taste. Mix well 

Directions

1. To make the pickled Cucumbers dissolve the Sugar into the Rice Vinegar and pour over the sliced cucumbers. Set aside

2. Rinse and pat dry the Chic Peas and coat them in 1 tsp of Oil, 2 Tbsp of Miso Mayo, Salt & Pepper

3. Spread the Chic Peas out on a baking sheet and bake at 350 for 35 minutes flipping halfway through. Coat with 1 Tbsp of Miso Mayo once they come out of the oven

4.Toss the cubed Sweet Potatoes with 1 tsp of Sesame Oil, 2 Tbsp of Tamari or light Soy Sauce and Salt & Pepper

5. Spread the Sweet Potatoes out onto a baking sheet and bake at 350 for 35 minutes or until fork tender. Flip halfway through

6. Sauté the Ginger for a few minutes before adding in the Greens

7. Once the Collards begin to wilt add in the Garlic and 1 Tbsp of Tamari and continue to cook a few more minutes until tender

8. Assemble the bowl and dress with Miso Mayo