Roasted Miso Vegetables
with Sesame Quinoa
These vegetables are tossed in a spice mix inspired by togarashi, which is a popular Japanese spice blend that dates back to at least the 17th century.
Cals 633 · Prot 25 · Carbs 86 · Fat 28
Vegan
35 min
These vegetables are tossed in a spice mix inspired by togarashi, which is a popular Japanese spice blend that dates back to at least the 17th century.
Cals 633 · Prot 25 · Carbs 86 · Fat 28
Vegan
Ingredients
Vegetables
Eggplant
1 Piece
Carrot
1 Piece
Baby pak choi
3 Piece
Vegetable oil
1 Tbsp
Ginger powder
2 Grams
Garlic powder
2 Grams
Smoked paprika powder
2 Grams
Sesame seeds
3*
10 Grams
Black sesame seeds
3*
10 Grams
Salt
0.5 Tsp
Quinoa
White quinoa
100 Grams
Water
200 ML
Salt
0.5 Tsp
Edamame beans
9*
100 Grams
Dressing
Tahini
3*
40 Grams
Soy sauce
9*10*11*
10 ML
Brown sugar
5 Grams
Sesame oil
3*9*
15 ML
Lime
1 Piece
Miso glaze
Miso paste
9*
20 Grams
Sweet soy sauce
9*10*11*14*
15 ML
Water
30 ML
Allergens
*3 Sesame Seeds, *9 Soya, *10 Wheat, *11 Gluten, *14 Sulphur Dioxide
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | 2295 / 633 |
| Fats (g) | 28.1 |
| of which saturated (g) | 1.8 |
| Carbohydrates (g) | 86 |
| of which sugars (g) | 23.9 |
| Fibers (g) | 16.3 |
| Proteins (g) | 25.2 |
| Salt (g) | 2 |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Boil quinoa
- Add the quinoa to a bowl, cover with warm water and rinse. Drain in a fine sieve.
- Add the measured water to a pot and bring to a boil.
- Add the quinoa and a pinch of salt.
- Cover with a lid, reduce heat to low and simmer for 15 min or until the liquid is absorbed and the quinoa is tender.
- Transfer to a large bowl and refrigerate for 10 min, or until ready to serve.
Tip! Washing quinoa with warm water before draining it, removes the bitter-tasting saponins from its surface.
2 Prep
- Preheat the oven to 200°C/180°C fan.
- Meanwhile, chop the eggplants into bite-sized pieces.
- Peel and slice the carrots into disks.
- Trim the pak choi and slice it lengthwise into quarters.
- Add the vegetables to a lined baking tray.
- Drizzle generously with oil.
- Add the ginger powder, garlic powder, smoked paprika, both sesame seeds and a generous pinch of salt.
- Toss the vegetables until they are fully coated.
3 Bake
- Bake the vegetables for 20 min or until the carrots and eggplant are tender.
Tip! Pierce the vegetables with a fork to check if they're cooked.
4 Make tahini dressing
- Meanwhile, to a bowl or jar, add the tahini, soy sauce, brown sugar, sesame oil and a squeeze of lime.
- Stir or shake well until smooth.
5 Make miso glaze
- In a small bowl, mix together the miso paste, sweet soy sauce and 2 tbsp of water.
6 Serve
- Once the quinoa has cooled slightly, stir through the edamame and the tahini dressing.
- Serve the Roasted Miso Vegetables with Sesame Quinoa, drizzled with miso glaze.
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