This Creamy Miso Polenta Bowl with Oven Roasted Maple Sriracha Cauliflower only takes 30 minutes to make but the flavor tastes like you just ordered it from a very expensive restaurant!
Sometimes there are meals that just make you feel like you got it from a restaurant. Those meals that you make that impress even yourself. This Creamy Miso Polenta Bowl with Oven Roasted Maple Sriracha Cauliflower is one of those meals!
The flavors are absolutely incredible and what’s really amazing is that it’s just 30 minutes to make!
Ultimately, we know you’re going to love this one!
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Why You’ll Love This Recipe
- Flavorful – By using the ingredients in their natural form, we’re able to give a huge boost of flavorful to start your day
- Easy– This is a pretty low effort meal!
- Versatile – You can easily switch up the sauces or the vegetables that are being used to create versatility in one recipe
Gather your ingredients!
- Vegetables – we are using cauliflower and sugar snap peas to roast for this recipe
- Polenta – is a gluten free grain that takes just minutes to make. It takes on flavors well which pairs nicely with the rest of this dish
- White Miso – is a soybean paste that provides a sweet, nutty umami flavors to the polenta
- Cashews – help to add more protein to the dish along with a variety in texture and taste
See my recipe card below for a complete list of the ingredients with measurements.
Substitutions and Variations:
- Vegetables – feel free to swap or add to the vegetables listed. Just be mindful of cooking times. Ideas include broccoli, cauliflower, peppers, carrots, and edamame
- Polenta – swap for another grain like quinoa, rice, or even noodles for this recipe
- White Miso – you could swap with red miso although the flavor profile is different, other option would be mushroom or vegetable stock, mushroom powder, vegan fish sauce, or soy sauce
- Cashews – peanuts, macadamia nuts, or almonds could also be used as a substitute.
- Add more- you can use more vegetables or something like tofu, seitan, mushrooms, chickpeas, or even frozen vegan meat substitutues to stretch this further
Swap the soy sauce and miso with options that you can have like no soy soy sauce and vegetable stock. Omit the sesame seeds from the cashews. And if you can’t have cashews, swap this out for something like pepitas or roasted chickpeas
Yes, this recipe is made as a meal prep recipe. Once everything has cooled, you can store it in air tighter containers in the fridge for up to 3-5 days.
Yes. You will want to ensure that you have enough space on your sheet pan to not overcrowd or cook in separate batches.
We do not recommend freezing this recipe.
Other Vegan Bowl Recipes to Consider:
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Creamy Miso Polenta Bowl with Oven Roasted Maple Sriracha Cauliflower
For the Vegetables
For the Sesame Cashews
- Preheat oven to 400F/200C. In a large bowl add the cauliflower and snap peas. Drizzle with oil and stir carefully. Pour over maple syrup, sriracha, soy sauce and garlic powder. Stir together well. Add to a parchment lined baking dish. Bake for 20-30 minutes or until vegetables are done to your likeness.
- While roasting vegetables, in a small pot over medium low heat, add toasted sesame oil, maple syrup, cashews, sesame seeds, smoked paprika, and salt. Stir together well. Let cook, stirring frequently, until well coated and liquid absorbed. Pour onto a parchment lined pan and spread evenly. Let cool.
- In another pot, add water, fresh ginger, miso paste, salt and pepper. Whisk until miso is dissolved. While whisking constantly, add the polenta and stir until it thickens, about 2-3 minutes. Remove from heat, add vegan butter, stir until dissolved and then cover.
- To serve, place some polenta in the bottom of the bowl, top with roasted vegetables and sesame cashews. If desired, top with more sesame seeds and green onions.