Obsession-Worthy Roasted Vegetable Bowl with Orange-Miso Dressing

welcome to the world of flavor obsession, where you won’t be able to get enough of this recipe.

for our new recipe, we present the Obsession-Worthy Roasted Vegetable Bowl with Orange-Miso Dressing!

nutrient-packed purple sweet potatoes, extra firm tofu, cremini mushrooms, and vibrant asparagus are roasted to perfection with rich avocado oil.

toasted nuts and hemp seeds add a perfect crunch, while the dressing, a blend of fresh orange juice, miso paste, hummus, peanut butter, garlic powder, and onion powder, elevates the experience to new heights.

join us as we create a bowl that embodies the essence of obsession—bold, flavorful, and utterly irresistible.

the vegetable choices in this obsession roasted vegetable bowl have been carefully selected to create a super flavorful medley!

the purple sweet potatoes bring a subtle sweetness and vibrant color, complemented by the earthy richness of cremini mushrooms.

extra firm tofu adds a satisfying protein element, while the asparagus contributes a fresh texture.

these vegetables not only offer a diverse range of flavors but also a variety of nutrients, making the bowl not only delicious but also nutritionally balanced.

the roasting process enhances their natural flavors, creating a depth that makes each bite a incredibly tasty.

feel free to personalize your Obsession-Worthy Roasted Vegetable Bowl with Orange-Miso Dressing by exploring ingredient substitutions if wanted or needed!

for a different flavor profile, you can substitute the purple sweet potatoes with butternut squash or regular sweet potatoes.

consider swapping cremini mushrooms for shiitake or portobello mushrooms to introduce earthy notes.

tofu alternatives like tempeh or other meat alternatives can be used to cater to different protein preferences.

experiment with different nuts such as almonds, walnuts, or cashews, and vary the seeds with sunflower.

the dressing is SO GOOD and versatile, so you can adjust the quantities or swap ingredients based on taste preferences.

try almond butter instead of peanut butter or tahini for a nutty twist. this is a very fun recipe to customize!

if you like my Obsession-Worthy Roasted Vegetable Bowl with Orange-Miso Dressing, you’ll also love these other recipes of mine!

Vegan Spanakopita Cups

Roasted Tomato and Pepper Soup with Grilled Cheese

Cozy Vegan Autumn Soup

The Best Vegan White Lasagna Soup

Nourishing Vegan Jackfruit Stew

Healthy Vegan Corn Chowder

Baked Sweet Potato Spinach Soup

The Best Nourishing Vegan Potato Salad

Epic Cheesy Vegan Buffalo Cauliflower Dip

Vegan and Gluten Free Cheddar Biscuits

The Ultimate Vegan Baked Brussels Sprouts

Buffalo Barbecue Brussels Sprouts (Vegan + GF)

Vegan and Gluten-free Buffalo Cauliflower Wings

Vegan Garlic Ranch Smashed Potatoes

Easy Veggie Pasta Salad with Tahini Dressing

Vegan Tzatziki Pasta Salad

Delicious Chard and Kalamata Olive Pasta

Dairy-Free Buffalo Sauce Mac n Cheese

Healthy Vegan Sweet Potato Mac and Cheese

Easy Vegan Cacio e Pepe

Semi-Homemade Vegan Pasta Bake

Vegan Greek Village Pasta Salad

Vegan Spicy Mushroom Stroganoff

Healthy Vegan Arugula Pesto

are you going to make my Obsession-Worthy Roasted Vegetable Bowl with Orange-Miso Dressing?!

if you make one of my recipes, i would LOVE to see your creation! be sure to leave a review in the comments section, it is so appreciated and helps my small business. 

also, you can follow upbeetandkaleingit on InstagramPinterest, and Facebook for more vegan recipes!

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Obsession-Worthy Roasted Vegetable Bowl with Orange-Miso Dressing

Recipe by MaryCourse: Lunch u0026amp; Dinner, Main Dishes, Salads, Side Dishes
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes

Ingredients

  • for roasting:
    2 purple sweet potatoes, peeled and cubed
    16 ounces extra firm tofu, pressed and cubed
    8 ounces cremini mushrooms, cleaned and sliced
    1 bunch asparagus, woody ends trimmed
    for roasting and dressing:
    avocado oil
    sea salt and pepper, to taste

    other:
    1 cup toasted nuts (e.g., almonds, walnuts, or pecans)
    1/4 cup hemp seeds

    for dressing:
    1/4 cup fresh orange juice
    1 tbsp miso paste
    1/3 cup hummus
    1/4 cup peanut butter
    1/2 tsp garlic powder
    1/2 tsp onion powder
    sea salt and pepper, to taste

Directions

  • preheat the oven:
    preheat your oven to 400 degrees fahrenheit (200 degrees celsius).
  • prepare vegetables and tofu:
    peel and cube the purple sweet potatoes.
    press the tofu to remove excess water and cut it into cubes.
    clean and slice the cremini mushrooms.
    trim the woody ends of the asparagus.
  • roast vegetables and tofu:
    place the sweet potato cubes, tofu cubes, sliced mushrooms, and asparagus on a baking sheet.
    drizzle with avocado oil and season with salt and pepper.
    toss the vegetables and tofu to ensure even coating.
    roast in the preheated oven for approximately 25 minutes or until the vegetables are tender and lightly browned.
  • prepare bowl:
    in a large salad bowl, combine the roasted sweet potatoes, tofu, mushrooms, and asparagus.
  • add nuts and hemp seeds:
    sprinkle 1 cup of toasted nuts and 1/4 cup of hemp seeds over the roasted vegetables and tofu.
  • prepare dressing:
    in a small bowl, whisk together fresh orange juice, miso paste, hummus, peanut butter, garlic powder, onion powder, sea salt, and pepper until well combined
  • assemble bowl:
    pour the prepared dressing over the roasted vegetables, tofu, nuts, and hemp seeds.
    gently toss the salad until all the ingredients are evenly coated with the dressing and enjoy!

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hi, i'm mary!

I create vegan recipes using real foods that will nourish both your body and soul.

Here, you’ll find everything from scrumptious desserts to savory and nourishing comfort food. Thank you for being here and I hope you enjoy my delicious creations!

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