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Ingredients

1 1/2 tablespoons miso paste
1 tablespoon warm water
1 tablespoon vegetable oil
600g sweet potato, peeled, cut into cubes
2 large parsnips, peeled, cut into wedges
120g baby spinach
200g ricotta
1/4 cup lemon juice
2 tablespoons pepitas
2 tablespoons pine nuts
1 tablespoon sesame seeds

Method

Step 1 Preheat oven to 200C or 180C fan-force. Line a large oven tray with baking paper.
Step 2 Place miso, warm water and oil in a large bowl. Stir until smooth. Add potato and parsnip and toss to coat. Arrange in a single layer on prepared tray. Roast for 20-25 minutes or until tender and golden.
Step 3 Divide spinach between 4 bowls. Top with roasted vegetables and ricotta. Drizzle with lemon juice.Sprinkle with seeds and nuts.

Miso bowl

How to make Miso bowl

Ingredients

Method