Miso Roasted Vegetable Salad Mountain
1/2 Pumpkin, cut into cubes
2 1 Sweet Potato, cut into cubes
1 1 Beetroot, cut into cubes
1 1 cup Brussel Sprouts, cut in half
1 1 bulb garlic, cut in half, plus 2 cloves, grated
1 1 cup parsley leaves
2 2 cups Spicy Power Greens Mix
2 2 avocados, peeled & cut into wedges
Black sesame seeds
4 1tbsp olive oil
2 1tsp black pepper
1/2 lemon, juiced
1 1 cup Raw Cashews
4 1 tbsp Chicken Bone Broth Miso Ramen
2 1 tsp Pink Himalayan Crystal Salt
1/4 cup Pepitas
1 1. Preheat oven to 200°C.
- Add sweet potato, pumpkin, brussel sprouts, beetroot and garlic bulb halves into a roasting tray.
- 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.
- 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.
- Once vegetables are finished roasting combine with Spicy Power Greens Mix and parsley on a large serving board, drizzle over the miso cashew dressing and sprinkle over pepitas and black sesame seeds.