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.