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 ;) 

Glaze/Sauce Ingredients

  • 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 


  1. Preheat the oven to 425 degrees (F).
  2. 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.
  3. 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!
  4. 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:)
  5. 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!
  6. 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!
  7. 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.
  8. 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.  
  9. Drizzle a little bit of the sauce over the top and sprinkle lots of sesame seeds!  Then enjoy!!!!
  10. 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!