Roasted Winter Vegetable Bowl Recipe

Name: Roasted Winter Vegetable Bowl
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup soy sauce; 1/4 cup kecap manis sweet soy sauce; 2 teaspoons sesame oil; 2 inches fresh ginger knob of, peeled and finely grated; 4 cloves garlic peeled and finely minced; 2 teaspoons chili pepper flakes use less if you don't like spicy; 1 sweet potato; 1/2 acorn squash; 2 medium carrots; 1/4 head red cabbage; 1/2 head romanesco; 2 tablespoons olive oil; 4 green onion stalks; 1/2 maui onion sweet; 1/4 cup macadamia nuts; 4 cups cooked brown rice; avocado diced, optional; radishes sliced, optional; nori dried seaweed, shredded, optional; micro greens optional

Servings: persons

1/4 cup soy sauce
1/4 cup kecap manis sweet soy sauce
2 teaspoons sesame oil
2 inches fresh ginger knob of, peeled and finely grated
4 cloves garlic peeled and finely minced
2 teaspoons chili pepper flakes use less if you don't like spicy
1 sweet potato
1/2 acorn squash
2 medium carrots
1/4 head red cabbage
1/2 head romanesco
2 tablespoons olive oil
4 green onion stalks
1/2 maui onion sweet
1/4 cup macadamia nuts
4 cups cooked brown rice
avocado diced, optional
radishes sliced, optional
nori dried seaweed, shredded, optional
micro greens optional

1
["Preheat the oven to 400u00b0 F. Prepare marinade by whisking together soy sauce, kecap manis, sesame oil, ginger, garlic, and chili pepper flakes in a small bowl. Set aside.", "Cut the the sweet potato into 1-inch cubes with the 4.5"" Santoku from the KitchenAid(R) 12-Piece Brushed Stainless Cutlery Set then transfer to a baking sheet and use 1/5 of the olive oil to lightly coat. Bake while cubing the acorn squash and carrots. Add squash and carrots to the baking sheet, drizzling with 2/5 of the olive oil and tossing, then place sheet back in oven.", "Cube the cabbage and romanesco and add to the baking sheet. Toss with remaining olive oil then drizzle the marinade over all the vegetables and toss to evenly coat. Bake for 30 minutes or until the vegetables are tender.", "Remove the baking sheet from oven and let cool for 5-10 minutes. Chop and dice the green and sweet onions.", "Next, finely mince the macadamia nuts. Toast the macadamia nuts in a small skillet for 2 minutes on medium-low heat to lightly toast. Nuts should be golden brown and fragrant when done.", "Toss the roasted vegetables with the onions and macadamia nuts. Scoop 1 cup of brown rice into each bowl and top with the vegetables. Top with additional toppings like diced avocado, sliced radishes, shredded nori, and/or micro greens if desired. Serve and enjoy immediately!"]

907

kcal

Calories

Fat

179

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 1/4 cup soy sauce, 1/4 cup kecap manis sweet soy sauce, 2 teaspoons sesame oil, 2 inches fresh ginger knob of, peeled and finely grated, and more.

Yes, Roasted Winter Vegetable Bowl falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Roasted Winter Vegetable Bowl

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions