This recipe is so delicious I have had a really hard time not making it every single day! (I may or may not have eaten it for dinner 4 days in a row once...;) I was inspired by a recipe on Love & Lemons (a really great site with tons of delicious vegetarian and vegan recipes!) but I've added my own tweeks and twists! Try it, I promise you won't be sorry, but I can't promise you won't become an addict! My recipe yields 2 bowls (two cyclist size bowls that is!:)
- 2 Sweet potatoes
- 1-2 Delicata squashes (depending on size, if they are tiny use two)
- 1 Eggplant
- 1 Avocado
- 1 Cucumber
- Greens of your choice (I use spinach and romaine)
- Toasted Sesame seeds (you'll need about 1-2 tablespoons)
- Soy or Tamari sauce (about a half a cup)
- 2 Handfuls of mushrooms (yes very precise measurements ;)
- 1/2 cup Olive oil
- 2 tsp. Red curry paste
- 2 tsp. White miso paste
- 2 tsp. Honey, agave, or maple syrup (whatever you've got laying around, I usually use honey)
- 1 tsp. Siracha (if you like spicy double this, I always do:)
To be added to sauce later in the recipe:
- 1/3 cup of Coconut milk
- Preheat the oven to 425 degrees (F).
- Chop the sweet potatoes and eggplant into cubes, and the delicata squash into half moons and lay them flat on a baking sheet. Use a separate baking sheet for the eggplant as it cooks differently than the sweet potatoes and squash.
- Mix the glaze ingredients together (everything EXCEPT the coconut milk, this will be added later). I usually just throw everything into a mason jar and shake!
- Brush the glaze on the veggies making sure to coat both sides. Make sure to leave enough glaze to brush a tiny bit on after the veggies come out of the oven and also to make the sauce out of it (this step comes later, I'll explain don't worry:)
- Bake the veggies for about 30 minutes, or until they are golden brown, making sure to flip them every 15 minutes to make sure both sides get toasty!
- Cut the mushrooms into quarters and add them to a small sauce pan with the soy/tamari sauce. Bring them to a boil and then let them simmer in the sauce until they are cooked through, about 10-15 minutes. Drain them and then sprinkle heavily with sesame seeds. Be generous with your sprinkling, the sesame seeds are yummy!
- Once the veggies are done remove them from the oven and brush a little bit more of the glaze on them. Then add the coconut milk to the remaining glaze (there should be about a 3rd of what you started with left). I usually just add a bit of the coconut milk and not all of it, just do it to taste. This will be used later to drizzle over the top of your bowl to add a little flavor.
- Now assemble the bowls! I usually start with the greens and cucumber and drizzle a bit of the finished coconut sauce on before adding the other veggies. Then add the mushrooms, avocado, squash, and sweet potatoes.
- Drizzle a little bit of the sauce over the top and sprinkle lots of sesame seeds! Then enjoy!!!!
- Optional step: I'm obsessed with eggs and usually try to add them to everything so I throw a fried egg or two on top and its delicious!