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By Jacqueline Alwill on September 14, 2017 in Food

Photo: Jacqueline Alwill

As a kid I spent many years living in Tokyo, Japan and that time has had a huge impact on the way I understand food, cook and live. The Japanese influence pops up pretty frequently on the menu both at home and in our catering ventures at the Brown Paper Kitchen.

In this recipe it’s all about miso play. Miso is seriously delicious (obviously), and as a fermented food it offers the body some heavenly nutrients that nourish the digestive system. You can team the yummy flavours of these Warming Miso Root Vegetables with your protein of choice and give your guts a little loving while filling your face.

It’s gluten-free, dairy-free, sugar-free, and vegan friendly, so can safely serve it at a dinner party without offending any guests.

INGREDIENTS (Serves 4-6)
500g pumpkin (approx. 1/4 small Jap pumpkin), peeled and cut into large chunks
500g sweet potato, peeled and cut into large chunks

500g carrots, cut into chunks

3 tbsp coconut oil, melted
2 cups baby spinach

2 Asian spring onions, sliced on the length, white part only
1/4 bunch coriander, leaves picked, stalks finely sliced

1/4 cup walnuts, roughly chopped

1 tbsp sesame seeds, toasted

Sea salt and ground black pepper

Miso Dressing
2 tsp white miso paste
2 tbsp olive oil

1 tbsp maple syrup

1 tbsp lemon juice

1. Preheat oven to 220C and line 2 large baking trays with greaseproof paper.
2. Arrange pumpkin, sweet potato and carrot over the trays, drizzle with coconut oil, sprinkle with a touch of sea salt and roast for 30 minutes or until lovely and golden.
3. Remove from oven and arrange on a large serving platter with baby spinach, spring onions, coriander, walnuts and sesame seeds.
4. Drizzle with miso dressing and serve.