Miso Bowl

Miso bowlThis healthy vegetarian dish is filled with crunchy pine nuts, creamy ricotta and flavoursome miso paste.

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

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.