Your favorite veggies are roasted with a spicy miso glaze to make this easy vegan & gluten free veggie bowl. Perfect for a healthy weeknight dinner.
“Quick and easy weeknight cooking” hasn’t been something I’ve focused on much here. If something I’ve made happened to be quick, it was by accident more than anything else. I enjoy the process of cooking, and when I’m inspired, hours can fly by. (Although I’ll add the disclaimer that recipes on this site should, by no means, take “hours”).
After a particularly stressful day last week, inspiration ran out. I was tired and preoccupied. I had a plethora of vegetables lying around the kitchen begging me not to abandon them for a restaurant. But my jumbled mind couldn’t figure out how to cohesively put them together and the idea of going to the store for any additional ingredients didn’t seem like an option.
So on the fly, I threw this together. A two-second curry-miso glaze, brushed over roasted vegetables. I love roasting because the oven does the work. While the veggies roasted, I cleaned up my little prep mess, poured myself a glass of wine and started to feel better. After the veggies came out of the oven, I glazed them once more. With the leftover glaze, I whisked in coconut milk, called it “sauce” and drizzled it on at the end. Feel free to sub in whatever veggies/meat you like!
inspired by this recipe from 101 Cookbooks.
Red Curry & Miso Veggie Bowl
- 1 teaspoon red curry paste
- 1 teaspoon white miso paste
- 1 teaspoon agave or honey
- ¼ cup extra-virgin olive oil
- ½ teaspoon sriracha
- ⅔ cup coconut milk
- Sea salt and fresh black pepper
- 2 yellow pattypan squash or other summer squash, sliced into roughly 1-inch pieces
- 3 small red potatoes, cut into 1-inch cubes
- 2 leeks, white and very light green parts only, sliced, rinsed, and dried
- 1 small eggplant, cut into 1-inch cubes
- ½ cup tofu, cut into 1-inch cubes
- 1 bunch of Swiss chard (4 or 5 large leaves), chopped
- 4-5 basil leaves, sliced
- ¼ cup toasted sesame seeds
- 1 cup cooked quinoa or rice, to mix in or serve on the side (optional)
- Preheat the oven to 400 degrees.
- Make the vegetable glaze: Mix together the red curry paste, miso paste, agave, olive oil, and sriracha. You will use this before the veggies go into the oven, and again after they come out.
- Make the sauce: Put half of the vegetable glaze in another small bowl and whisk in the coconut milk. Taste and adjust for seasonings. Set aside. This sauce is for serving in the roasted veggie bowls.
- Prepare the roasted veggies: Line 2 baking sheets with parchment paper or foil for easy cleanup. Arrange the squash and potatoes on one and the leeks, eggplant, and tofu on the other. (The potatoes and squash will have a more similar cooking time than the other veggies). Brush the veggies and the tofu with the glaze, reserving half to brush more on post-roasting.
- Place sheets in the oven and start checking at 15 minutes. The leeks, tofu, and eggplant will roast for 15-20 minutes, or until golden brown edges are forming on the tofu and the eggplant breaks down and becomes tender. (Note: the leeks might have to come off first). Continue roasting potatoes and squash until golden brown, up to 30 minutes.
- Once the veggies are removed from the oven, brush more glaze on them while they are still hot. Let them cool for a few minutes and transfer to a large bowl.
- Reusing one of the baking sheets, place the chopped chard on it, sprinkle with a few pinches of salt, and place in the oven – roast it for 1 minute; it should be just barely wilted. Remove from oven and place in the bowl with the other veggies.
- Toss all the roasted veggies and chard together with the chopped basil. Drizzle the coconut sauce on top and gently toss again. Taste and adjust seasonings. Top with the toasted sesame seeds and serve with quinoa or rice in the mix or on the side if you wish.