This Curry Miso Immunity Bowl is a vibrant, nourishing meal packed with wholesome ingredients and bold flavours. Roasted veggies, crispy tofu, and creamy avocado come together with a rich and zesty curry miso tahini dressing for the ultimate plant-based comfort bowl. Perfect for boosting your immune system and satisfying your taste buds, this recipe is as delicious as it is nutritious!
Preheat your oven to 400°F (200°C).
Boil a pot of water over high heat. Add the diced purple sweet potatoes and cook for 10 minutes until slightly tender. Drain and set aside.
Arrange the boiled sweet potatoes, cauliflower florets, sliced red pepper, carrots, chickpeas, and tofu triangles on a large sheet pan. Sprinkle the cumin and sweet paprika evenly over the vegetables and tofu. Drizzle with olive oil, ensuring everything is lightly coated.
Roast in the oven for 15 minutes. Check the red pepper and carrots; if roasted to your liking, remove them and set aside. Continue roasting the remaining ingredients for an additional 15 minutes or until golden and tender.
While the vegetables are roasting, combine all the dressing ingredients (turmeric, cumin, ginger, curry miso, sesame oil, tahini, rice wine vinegar, soy sauce, lime juice, maple syrup, water, salt, and pepper to taste) in a blender. Blend on high until smooth and creamy. Adjust the consistency with more water if needed.
In a serving bowl, layer the massaged kale, roasted vegetables, chickpeas, and tofu.Top with edamame, avocado slices, and roasted walnuts.
Drizzle the curry miso tahini dressing generously over the bowl.
Sprinkle with fresh coriander for garnish.
Serve immediately and enjoy this nutrient-packed, flavourful meal!
Ingredients
Directions
Preheat your oven to 400°F (200°C).
Boil a pot of water over high heat. Add the diced purple sweet potatoes and cook for 10 minutes until slightly tender. Drain and set aside.
Arrange the boiled sweet potatoes, cauliflower florets, sliced red pepper, carrots, chickpeas, and tofu triangles on a large sheet pan. Sprinkle the cumin and sweet paprika evenly over the vegetables and tofu. Drizzle with olive oil, ensuring everything is lightly coated.
Roast in the oven for 15 minutes. Check the red pepper and carrots; if roasted to your liking, remove them and set aside. Continue roasting the remaining ingredients for an additional 15 minutes or until golden and tender.
While the vegetables are roasting, combine all the dressing ingredients (turmeric, cumin, ginger, curry miso, sesame oil, tahini, rice wine vinegar, soy sauce, lime juice, maple syrup, water, salt, and pepper to taste) in a blender. Blend on high until smooth and creamy. Adjust the consistency with more water if needed.
In a serving bowl, layer the massaged kale, roasted vegetables, chickpeas, and tofu.Top with edamame, avocado slices, and roasted walnuts.
Drizzle the curry miso tahini dressing generously over the bowl.
Sprinkle with fresh coriander for garnish.
Serve immediately and enjoy this nutrient-packed, flavourful meal!
