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Miso roast veg topped with cheese
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Serves: 2
1 tbsp white miso paste
½ tbsp olive oil
2 large sweet potatoes, chopped into 2.5cm wedges
2 courgettes, cut into 2.5cm wedges
1 onion, cut into 8 wedges
50g 50% reduced fat Greek salad cheese, crumbled
½ x 28g pack coriander, roughly chopped
1. Preheat the oven to 200ºC, gas mark 6. In a large mixing bowl, combine the miso with the oil and 11/2 tbsp water.
2. Add the sweet potato, courgettes and onion, and toss to coat everything well. Season with black pepper and tip onto a large baking tray.
3. Roast for 30 minutes, turning halfway through, until softened and lightly charred. Divide between two plates and scatter over the salad cheese and coriander before serving.
Typical values per serving:
Energy |
1,553kJ 369kcals |
---|---|
Fat | 7.9g |
Saturated Fat | 3g |
Carbohydrate | 57g |
Sugars | 21g |
Protein | 12g |
Salt | 1.7g |
Fibre | 10g |
2 of your 5 a day/gluten free/source of fibre
This recipe was first published in Thu Feb 25 10:08:40 GMT 2021.
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