Curry Miso Longevity Bowl

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!

Prep Time 15 mins

Cook Time 30 mins

Total Time 45 mins

Courses: Dinner, Lunch

Difficulty: Beginner

Servings: 4

Description

Ingredients

2.5 cups Cauliflower florets
2 medium purple sweet potato (cut into cubes)
2 Medium carrots (sliced diagonally)
1 red pepper (sliced)
1 can Chickpeas (540mL)
350 g extra firm tofu (cut into triangles)
1 tsp ground cumin
1 tsp sweet paprika
3 tbsp extra virgin olive oil
1/4 cup chopped fresh coriander
2.5 cups fresh kale (massaged with a drizzle olive oil and lemon juice)
1/3 cup Edamame
1/2 medium Avocado (sliced)
1/4 cup roasted walnuts

Curry Miso Dressing

1/4 tsp ground turmeric
1/2 tsp ground cumin
1/2 tsp grated fresh ginger
2 tbsp curry miso (may use white miso paste as an alternative)
1 tbsp sesame oil
1/4 cup tahini paste
1 tbsp rice wine vinegar
1 tbsp soy sauce
1/2 lime (juiced)
1 tbsp maple syrup
3 tbsp water
Salt and pepper to taste

Instructions

1
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.
2
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.
3
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.
4
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.
5
In a serving bowl, layer the massaged kale, roasted vegetables, chickpeas, and tofu.Top with edamame, avocado slices, and roasted walnuts.
6
Drizzle the curry miso tahini dressing generously over the bowl. Sprinkle with fresh coriander for garnish.
7
Serve immediately and enjoy this nutrient-packed, flavourful meal!

Nutrition Facts

Servings 4

Amount Per Serving
Calories 724.48kcal

% Daily Value *
Total Fat 42.65g66%
Saturated Fat 5.62g29%
Sodium 1197.57mg50%
Potassium 1342.8mg39%
Total Carbohydrate 63.56g22%
Dietary Fiber 19.64g79%
Sugars 15.57g
Protein 33.08g67%

Vitamin A 859.72 IU
Vitamin C 92.55 mg
Calcium 836.62 mg
Iron 7.77 mg
Vitamin E 3.73 IU
Vitamin K 95.61 mcg
Thiamin 0.56 mg
Riboflavin 0.52 mg
Niacin 3.67 mg
Vitamin B6 0.79 mg
Folate 225.34 mcg
Phosphorus 537.91 mg
Magnesium 171.6 mg
Zinc 4.26 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.