Bulgur wheat is packed with crunchy carrot, onion wedges, earthy beetroot & nutty cauliflower. This is dolloped with a creamy miso-mayo, which brings a fermented tang of savouriness and umaminess to the dish that is quintessential to Japanese cuisine. Garnished with toasted cashew nuts.
Roasted Vegetables & Miso Mayo
Roasted Vegetables & Miso Mayo
with toasted cashew nuts, bulgur wheat & crispy onions
Hands on Time: 20 - 40 minutes
Overall Time: 40 - 60 minutes
Ingredients:
- Beetroot Chunks
- Bulgur Wheat
- Carrot
- Cashew Nuts
- Cauliflower Florets
- Crispy Onion Bits
- Miso Mayo
- Onion
- Onions
From your kitchen:
- Oil (cooking, olive or coconut)
- Seasoning (salt & pepper)
- Water
ROAST
Preheat the oven to 200°C. Spread the Carrot, the onion, and the beetroot on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 25-30 minutes (shifting halfway).
BULGUR
Boil the kettle. Place the bulgur wheat in a pot with 150ml [300ml]|#7DA0D7 of boiling water, a drizzle of oil, and seasoning. Simmer until cooked through, 6-8 minutes. Drain if necessary, fluff with a fork, and set aside.
CAULI
Coat the cauliflower in oil and season. When the roast has 10-15 minutes to go, scatter over the cauliflower, and roast for the remaining time.
NUTS
Place the cashews in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
MISO MAYO
Just before serving, combine the bulgur, the roast veggies, and a drizzle of olive oil. Loosen the miso mayo with water in 5ml increments until drizzling consistency.
DINNER IS READY
Make a bed of the loaded bulgur, drizzle over the miso mayo, and sprinkle over the nuts and the crispy Onions. Enjoy, Chef!
ROAST
Preheat the oven to 200°C. Spread the Carrot, the onion, and the beetroot on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 25-30 minutes (shifting halfway).
BULGUR
Boil the kettle. Place the bulgur wheat in a pot with 150ml [300ml]|#7DA0D7 of boiling water, a drizzle of oil, and seasoning. Simmer until cooked through, 6-8 minutes. Drain if necessary, fluff with a fork, and set aside.
CAULI
Coat the cauliflower in oil and season. When the roast has 10-15 minutes to go, scatter over the cauliflower, and roast for the remaining time.
NUTS
Place the cashews in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
MISO MAYO
Just before serving, combine the bulgur, the roast veggies, and a drizzle of olive oil. Loosen the miso mayo with water in 5ml increments until drizzling consistency.
DINNER IS READY
Make a bed of the loaded bulgur, drizzle over the miso mayo, and sprinkle over the nuts and the crispy Onions. Enjoy, Chef!
ROAST
Preheat the oven to 200°C. Spread the Carrot, the onion, and the beetroot on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 35-40 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 25-30 minutes (shifting halfway).
BULGUR
Boil the kettle. Place the bulgur wheat in a pot with 450ml [600ml]|#7DA0D7 of boiling water, a drizzle of oil, and seasoning. Simmer until cooked through, 8-10 minutes. Drain if necessary, fluff with a fork, and set aside.
CAULI
Coat the cauliflower in oil and season. When the roast has 10-15 minutes to go, scatter over the cauliflower, and roast for the remaining time.
NUTS
Place the cashews in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
MISO MAYO
Just before serving, combine the bulgur, the roast veggies, and a drizzle of olive oil. Loosen the miso mayo with water in 5ml increments until drizzling consistency.
DINNER IS READY
Make a bed of the loaded bulgur, drizzle over the miso mayo, and sprinkle over the nuts and the crispy Onions. Enjoy, Chef!
ROAST
Preheat the oven to 200°C. Spread the Carrot, the onion, and the beetroot on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 35-40 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 25-30 minutes (shifting halfway).
BULGUR
Boil the kettle. Place the bulgur wheat in a pot with 450ml [600ml]|#7DA0D7 of boiling water, a drizzle of oil, and seasoning. Simmer until cooked through, 8-10 minutes. Drain if necessary, fluff with a fork, and set aside.
CAULI
Coat the cauliflower in oil and season. When the roast has 10-15 minutes to go, scatter over the cauliflower, and roast for the remaining time.
NUTS
Place the cashews in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
MISO MAYO
Just before serving, combine the bulgur, the roast veggies, and a drizzle of olive oil. Loosen the miso mayo with water in 5ml increments until drizzling consistency.
DINNER IS READY
Make a bed of the loaded bulgur, drizzle over the miso mayo, and sprinkle over the nuts and the crispy Onions. Enjoy, Chef!
Frequently Asked Questions
What is the preparation time for Roasted Vegetables & Miso Mayo?
The preparation time for Roasted Vegetables & Miso Mayo with toasted cashew nuts, bulgur wheat & crispy onions is between 20 and 40 minutes.
What is the total time required to make Roasted Vegetables & Miso Mayo with toasted cashew nuts, bulgur wheat & crispy onions?
The total time required to make Roasted Vegetables & Miso Mayo with toasted cashew nuts, bulgur wheat & crispy onions is between 40 and 60 minutes.
How many servings does Roasted Vegetables & Miso Mayo provide?
4 servings
What are the main ingredients in Roasted Vegetables & Miso Mayo?
Beetroot Chunks, Bulgur Wheat, Carrot, Cashew Nuts, Cauliflower Florets, Crispy Onion Bits, Miso Mayo, Onion, Onions
What is the nutritional information of Roasted Vegetables & Miso Mayo?
Calories: 829, Carbs: 111 grams, Fat: grams, Protein: 21.7 grams, Sugar: 23.7 grams, Salt: 1022 grams
How do I prepare Roasted Vegetables & Miso Mayo?
DINNER IS READY: Make a bed of the loaded bulgur, drizzle over the miso mayo, and sprinkle over the nuts and the crispy onions. Enjoy, Chef! MISO MAYO: Just before serving, combine the bulgur, the roast veggies, and a drizzle of olive oil. Loosen the miso mayo with water in 5ml increments until drizzling consistency. NUTS: Place the cashews in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. CAULI: Coat the cauliflower in oil and season. When the roast has 10-15 minutes to go, scatter over the cauliflower, and roast for the remaining time. BULGUR: Boil the kettle. Place the bulgur wheat in a pot with 150ml [300ml]|#7DA0D7 of boiling water, a drizzle of oil, and seasoning. Simmer until cooked through, 6-8 minutes. Drain if necessary, fluff with a fork, and set aside. ROAST: Preheat the oven to 200°C. Spread the carrot, the onion, and the beetroot on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 25-30 minutes (shifting halfway).
What should be prepared from my kitchen to make Roasted Vegetables & Miso Mayo?
Beetroot Chunks, Bulgur Wheat, Carrot, Cashew Nuts, Cauliflower Florets, Crispy Onion Bits, Miso Mayo, Onion, Onions
How many calories does Roasted Vegetables & Miso Mayo have?
829 calories
How much fat content does Roasted Vegetables & Miso Mayo have?
grams
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