Honey Miso Roasted Veggie Bowls Recipe

Prep Time 20 mins
Cook Time 30 mins
Rest Time 5 mins
Total Time 55 mins
Cooking Method:
Cuisine: ,
Courses: ,
Difficulty: Beginner
Cooking Temp: 200  C
Servings: 4
Best Season: All Seasons
Description

These Honey Miso Roasted Veggie Bowls are a wholesome, flavor-packed meal made with caramelized seasonal vegetables, a sweet-savory honey miso glaze, and a hearty grain base. Perfect for healthy lunches, meal prep, or light dinners, this bowl delivers bold umami flavor with simple ingredients and minimal effort.

Ingredients
    For the Grain Base
  • 1 cup jasmine rice or brown rice (uncooked)
  • 2 cups water
  • 0.5 tsp salt
    • For the Roasted Vegetables
  • 1 medium sweet potato (peeled and cubed)
  • 1 cup broccoli florets
  • 1 red bell pepper (sliced)
  • 1 zucchini (sliced into half-moons)
  • 1 small red onion (cut into wedges)
  • 2 tbsp olive oil
  • 0.5 tsp salt
  • 0.5 tsp black pepper
    • For the Honey Miso Glaze
  • 2 tbsp white miso paste
  • 1.5 tbsp honey
  • 1 tbsp soy sauce
  • 1 tbsp rice vinegar or lemon juice
  • 1 tsp sesame oil
  • 1 tsp grated garlic
  • 1 tsp grated fresh ginger
    • For Garnish (Optional but Recommended)
  • 1 tbsp sesame seeds
  • 2 tbsp chopped spring onions
  • 1 tsp chili flakes (optional)
Instructions
    Cook the Grain Base
  1. 1
    Rinse the rice under cold water until the water runs clear. Add the rinsed rice, water, and salt to a saucepan. Bring to a boil, then reduce heat, cover, and simmer until the rice is fully cooked and fluffy. Remove from heat and let it rest for 5 minutes before fluffing with a fork.
    2. Prepare the Vegetables
  2. 2
    Preheat your oven to 200°C. Place all chopped vegetables on a large baking tray. Drizzle with olive oil, sprinkle with salt and black pepper, and toss well so everything is evenly coated. Spread the vegetables in a single layer for even roasting.
    3. Make the Honey Miso Glaze
  3. 3
    In a small bowl, whisk together miso paste, honey, soy sauce, rice vinegar, sesame oil, garlic, and ginger. Mix until smooth and glossy. Taste and adjust sweetness or saltiness if needed.
    4. Roast the Vegetables
  4. 4
    Roast the vegetables in the preheated oven for 20 minutes. Remove the tray, drizzle the honey miso glaze evenly over the vegetables, and gently toss. Return to the oven and roast for another 10 minutes until the vegetables are tender, caramelized, and lightly charred at the edges.
    5. Assemble the Bowls
  5. 5
    Divide the cooked rice evenly into serving bowls. Top with generous portions of honey miso roasted vegetables. Finish with sesame seeds, spring onions, and chili flakes if using. Serve warm.
Note
  • For extra protein, add pan-seared tofu or chickpeas tossed in the same honey miso glaze.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • This recipe is excellent for meal prep—store rice and vegetables separately for best texture.
  • You can swap rice with quinoa, couscous, or barley for variety.
Keywords: healthy, vegetarian, meal prep, easy dinner, roasted vegetables
Read it online: https://petitepanini.com/recipe/honey-miso-roasted-veggie-bowls-recipe/