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Miso Glazed Roast Pumpkin

With Umami Mixed Grain Salad
recipe-difficulty
Not too tricky
recipe-serves
2
ready-in
40 mins
Miso Glazed Roast Pumpkin

If everything was glazed in Miso, the world would be a better place! Miso brings a delicious umami flavour to everything it touches, it contains B vitamins, Vitamin E and K, essential minerals such as copper, manganese and zinc plus it's a fermented food so is a probiotics and great for supporting a healthy gut microbiome. We have also included a serving of kimchi in this dish which also brings those fermented and probiotic benefits! Nori is a great natural source of iodine, which is needed for thyroid function. 

Pumpkin and broccolini both provide a source of beta carotene which converts to a vitamin A and is great for eyesight and skin. Spinach contains fibre, folate, and iron and pepitas are little nutrition power houses contain iron, magnesium and are a source of protein.

This bowl of orange and green is easy to make and so tasty and satisfying whilst also providing a huge range of essential nutrients. Enjoy!

Main Meals
Asian inspired
Pantry Items
View in metric
  • 2 Tbsp Vegetable Broth Garden Veggie
  • 1/2 Kent Pumpkin, cut into thin 'half moons'
  • 1 tbsp miso paste (white or red)
  • 1 avocado, halved and cut into slices
  • 1 bunch of broccolini
  • 1 tbsp Tamari
  • 2 tsp Sesame oil
  • 2 tbsp kimchi 
  • 1 sheet nori, cut into thin strips
  • 1 cucumber, cut into slices
  • 1-2 handfuls of baby spinach
  • 3 cloves of garlic
  • 1/2 cup Basmati Rice
  • 1/2 cup Tri-Coloured Quinoa
  • 2 tbsp Pepitas
  • Pink Himalayan Crystal Salt
  • 2 tbsp Extra Virgin Olive Oil
  1. Preheat oven to 350°F (180°C).
  2. Cook rice and quinoa according to packet instructions, mix in Veggie Broth.
  3. Place pumpkin moons on a baking tray, drizzle with 1 tbsp olive oil, and spread over miso paste and salt. Place in oven for 20-25 minutes or until lovely and caramelized.
  4. Once the rice and quinoa are cooked, place in a bowl with tamari and sesame oil.
  5. Meanwhile, add 1 tbsp olive oil to a pan on medium heat, then add broccolini and garlic, and fry until broccolini is just tender.
  6. To serve, divide miso-glazed roast pumpkin, rice and quinoa, baby spinach, broccolini, kimchi, nori, cucumber, avocado, and pepitas onto two plates.