Miso Roasted Vegetable Salad Mountain

We’ve done it again guys, another mountain scaled with ease, you’re guaranteed to reach the summit and say, this made mi-so happy. Earthy and sweet vegetables are perfectly complemented by our Chicken Bone Broth Miso Ramen’s umami flavour sensation. With freshness from rocket and parsley, and healthy fats from avocado, this is the perfect salad for a big feast, easy lunch meal prep, or just a great way to get more broth in your life.

Ingredients

1/2 Pumpkin, cut into cubes

2 Sweet Potato, cut into cubes

1 Beetroot, cut into cubes

300 g Brussel Sprouts, cut in half

1 bulb garlic, cut in half, plus 2 cloves, grated

1 cup parsley leaves

2 cups rocket leaves

2 avocados, peeled & cut into wedges

Black sesame seeds

4 tbsp olive oil

2 tsp black pepper

1/2 lemon, juiced

1 cup Raw Cashews

PRODUCTS

4 tbsp Chicken Bone Broth Miso Ramen

2 tsp The Wholefood Pantry Pink Himalayan Crystal Salt

1/4 cup The Wholefood Pantry Pepitas

Method

1. Preheat oven to 200°C.

2. Add sweet potato, pumpkin, brussel sprouts, beetroot and garlic bulb halves into a roasting tray.

3. Combine 2 tbsp Chicken Bone Broth Miso Ramen, 2 tbsp olive oil, 1 tsp salt, 1 tsp pepper in a small bowl and whisk, then pour over vegetables, mix through and bake for 30 minutes or until softened and caramelised.

4. Meanwhile, add boiling water to cover 1 cup of cashews and soak for 5 minutes, then add to a blender with 2 tbsp Chicken Bone Broth Miso Ramen, lemon juice, 2 garlic cloves, 2 tbsp olive oil, salt and ½ cup water, blend until smooth.

5. Once vegetables are finished roasting combine with rocket and parsley on a large serving board, drizzle over the miso cashew dressing and sprinkle over pepitas and black sesame seeds.