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
4 tbsp Chicken Bone Broth Miso Ramen
2 tsp The Wholefood Pantry Pink Himalayan Crystal Salt
1/4 cup The Wholefood Pantry Pepitas
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.