This is one of my favourite meals ever! I know I say that a lot but I really love food! It’s inspired from an amazing vegetarian restaurant in Vancouver called The Naam. I started making this at home with a few minor alterations and I might as well be going there for dinner. Mmmmm, it’s so fresh and flavourful! It’s very easy to make and it doesn’t require any fancy ingredients, except I do use store-bought miso gravy.
If you don’t have access to a store-bought miso gravy, you can easily make you own at home, it’s actually quite a simple recipe. You’ll just need some miso paste, some nutritional yeast and the rest of the ingredients are very basic.
This is more of a how-to because I’ve never measured anything for this dish and you don’t need to. All you need is a big bowl and you can throw it all together for a creamy, dreamy bowl of goodness!
You will need (for 2 people):
- 2-4 potatoes depending on how big of appetite you have!
- 1 big head of broccoli
- 1/2 head of cauliflower
- 2 handfuls of Alfalfa Sprouts
- 2 small beets
- 1/2 a cucumber
- 2 large carrots, or 4 small ones
- The Naam Famous Miso Gravy
- Optional Cheese (I eat mine without cheese but I add it to my husbands)
- Olive oil, to roast the potatoes
- Red pepper flakes, to season the potatoes
- Salt and pepper, to season the potatoes
- Optional Nutritional Yeast, I add this to my potatoes to give it a nice cheesy, rich flavour and a boost of Vitamin B
1. Wash and chop the potatoes and add to a roasting pan. Drizzle with a good amount of olive oil, then add red pepper flakes, salt, pepper and nutritional yeast (optional). Roast at 400 F for about 45 minutes or until cooked through and brown and crispy.
2. When the potatoes have about 15 mintues left you can start preparing the rest of the dish. Chop up a bunch of broccoli and cauliflower and add to a steamer. Steam to al dente.
3. Peel the beets and carrots and grate them into a bowl.
4. Heat 4-6 tbsp of the Miso Gravy in a small saucepan, remove when heated through.
5. Remove the potatoes from the oven and we’re ready to layer the bowl! Cue mouth-watering here!
6. The potatoes go in first, then add the Miso Gravy and optional cheese. Pictured here is a bowl with cheese added, you can see my non-cheesy bowl in the back. I add nutritional yeast to mine instead of cheese.
6. Next add the steamed cauliflower and broccoli.
7. Then add the shredded beet and carrot.
8. Top with alfalfa sprouts and a few slices of cucumber. Dig in!! I like to mix it all up, you get the saucy, yummy potatoes from the bottom mixed with fresh vegetables from the top. If you’re a cheese-eater, you’re in for an extra special treat – added cheesy, gooey, melty tasty-ness!