Roasted Vegetable Miso Bowl

So I clearly complain all the time about how I don’t have time to feed myself when I’m cooking for everyone else. I often gripe about not eating at all some days when I’m so busy. But when I’m too hungry to complain anymore, I let Whole Heart Provisions feed me.

Easily, one of my favorite vegan spots in Boston, Whole Heart serves up the MOST amazing veggie bowls, falafel dogs and on tap kombucha. Yes, you hear me correctly. KOMBUCHA ON TAP.

I am 100% addicted to their Miso bowl. It’s one of those things where I KNOW they have so many other amazing options, but I get it every damn time. The dressing is what really does it in. And even though it’s crazy delicious, it’s absolutely super simple to make. So even though I will still make weekly trips to WH, I wanted to try and recreate this bowl for myself. And I think I came pretty damn close. I nailed the dressing! Something about the bowl is still not quite the same as WH, but I’m still pretty stoked to have a fairly good knock-off version for half the price…and I get to avoid the hassle of trying to find parking in Allston!

Feel free to change up the portions or sub in whatever you want-these are rough estimates, but made about three bowls, give or take!

2 cups kale, massaged or steamed

1 cup cooked quinoa

1 cup cooked brown rice

1 1/2 cups cooked, shelled edamame

1 cup shredded red cabbage

1 cup shredded Brussels sprouts

1 cup shredded carrots

1 large broccoli crown, sliced into thin florets

1 can organic chickpeas, drained and rinsed and patted dry

Roasted tofu, optional

ORANGE MISO DRESSING

1/2 cup fresh orange juice

1/4 cup brown rice miso

2 tbsp rice wine vinegar

2 tbsp maple syrup

1 tbsp fresh ginger, minced

1 clove garlic, minced

• Preheat oven to 400 degrees
• Toss together quinoa, rice, cabbage, edamame, carrots, kale and Brussels sprouts
• On one baking sheet, lay chickpeas out and bake at 400 degrees for 10 minutes
• After 10 minutes, remove from oven, and shake a little olive oil, salt, pepper and garlic powder over chickpeas and roast for another 10-15 minutes or until crispy
• On another baking sheet, toss broccoli with oil, salt and pepper and roast at 400 degrees for 15 minutes
• Blend together all ingredients for dressing until smooth
• Once cooled, add chickpeas and broccoli to the quinoa/veggie mix and top with dressing