Miso Bowl of Leftovers

Meal prep of a lot of vegetables is a beautiful thing. The process takes a few hours to shop, wash, chop, and roast… but it’s so worth it because all week you’ll be nourishing yourself with the nutrients your body needs to function efficiently. It keeps me from having to survive on fruit or packaged snacks.

Eating all the roasted vegetables I make every week can admittedly get monotonous. Making a meal out of it with hummus or over a protein like eggs, legume pasta, and tofu are the usual go-to’s. Winter has me craving warming liquids though. Enter, miso.


I incorporate miso into my cooking when I can, its flavor pairs so well with so many vegetables and proteins. I even experimented with a miso hummus recently (still in the works, no promise on the release of that recipe). Better yet, miso is a fermented food and I’m all about fostering good gut health.


  • 1 – 1 1/2 cups roasted vegetables
  • 1 serving cooked tofu or edamame beans
  • 2 teaspoons miso
  • 1 1/4 cups water
  • 1 tablespoon pickled ginger
  • sliced avocado
  • optional: avocado, sprouts, tamari


On the stove, bring water to a boil and whisk in miso until dissolved. Reheat roasted vegetables and tofu or edamame, add to your bowl.


Pour miso broth over the bowl, add pickled ginger and avocado. I also topped this bowl with daikon sprouts and a drizzle of tamari.





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