Roast the Potatoes. Pre-heat the oven to 425 F. Slice the potatoes into evenly sized fry shapes. Line a pan with parchment paper or a baking mat or give it a light coating of non-stick cooking spray. Line the potatoes on the pan so they each have some space around them. Sprinkle with salt and pepper then bake for 25 minutes, flip and bake for another 15-20 minutes until golden brown and crispy.

Steam the cauliflower and broccoli. Chop the cauliflower and broccoli into florets. Bring 1 inch of water to a boil in a saucepan, add the cauliflower and broccoli to a steamer basked and steam over the boiling water for 4-5 minutes until cooked al dente.

Prepare the raw vegetables (and cheese and tofu). Peel and grate the carrot and beet. Chop the cucumber and tomato. If you're using the cheese and tofu, prepare those by grating the cheese and cutting the tofu into small cubes.

Make the miso gravy. To make the miso gravy, add all of the ingredients to a small saucepan and whisk over medium heat until it thickens, about 6-7 minutes.

Assemble the bowls. Divide the roasted fries between your serving bowls. If you're adding tofu and cheese, sprinkle them over the fries then top with some of the gravy, reserving some for drizzling on top of the bowls. Divide the steamed cauliflower, broccoli and the rest of the veggies between the bowls. Drizzle with a little more miso gravy. Enjoy!