Roasted Veggie Miso Rice Bowl
Recipe type: Entree
Prep time: 
Cook time: 
Total time: 
Serves: 2 servings
Quick Pickled Red Onions
  • 1 small red onion cut into very thin slices
  • ½ cup of apple cider vinegar
  • 1½ tsp kosher salt
  • 1 tbsp sugar
  • 1 cup of water
  • ¼ tsp red pepper flakes
Roasted Veggies
  • ½ a head of cauliflower chopped into small florets
  • 2 cups of broccoli florets
  • ½ a red bell pepper cut into 1 cm strips
  • 2 tbsp extra virgin olive oil
  • 3 cloves of garlic crushed or thinly sliced (crushed works best - use a garlic press if you have one)
  • juice of ½ a lemon
  • 1 tsp kosher salt
  • dash of pepper
Miso Dressing
  • 3 tbsp white miso paste
  • 1½ tbsp rice vinegar
  • 1 tbsp water
  • 1 tsp sesame oil
  • 1 tsp fresh grated ginger
  • 3 tsp maple syrup
  • juice from ¼ of a lime
  • ½ tsp red pepper flakes
For The Rice Bowls
  • 2 cups of cooked white or brown rice
  • 2 soft or hard boiled eggs depending on your yolk preference
  • ½ an avocado thinly sliced
  • alfalfa sprouts
  • a crunchy topper like pumpkin seeds or roughly chopped peanuts
Quick Pickled Red Onions
  1. place the thinly sliced red onion into a 500 ml (1 pint) glass canning jar or other galss container that can be covered
  2. mix apple cider vinegar, kosher salt, sugar and water in a small bowl until the sugar and salt dissolve
  3. pour over onion slices until the jar is full, sprinkle in red pepper flakes
  4. leave to sit uncovered on the counter for an hour. The quick pickles can be used any time after this. If you're not using them right away, cover and store in the fridge for up to 3 weeks
Roasted Veggies
  1. Preheat oven to 400F
  2. Place veggies in a large bowl and add in olive oil, lemon juice, salt, pepper and crushed garlic. Toss until veggies are completely coated
  3. Spread evenly on a large cookie sheet
  4. Roast for 15 minutes, flip the veggies and then roast for another 5 minutes
Miso Dressing
  1. In a small bowl combine miso paste, rice vinegar, water, sesame oil, grated ginger, maple syrup, lime juice and red pepper flakes. Stir until smooth.
Rice Bowls
  1. Divide the cooked rice between 2 bowls. Top with roasted veggies, pickled onions, sprouts and sliced avocado. Cut the eggs in half and place both halves on top of the bowls. Sprinkle with your crunchy topper and then drizzle with miso dressing
Recipe by Food Bloggers of Canada at