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!
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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!
Jump to:
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
🥘Recipe Ingredients
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
Recipe FAQs:
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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🥳 Get the Full Recipe
Creamy Miso Polenta Bowl with Oven Roasted Maple Sriracha Cauliflower
Ingredients
For the Vegetables
- 1 head cauliflower, stems and florets cut into bite size pieces*
- 8 oz sugar snap peas
- 2 tablespoon olive oil drizzled over the cauliflower and peas
- 3-4 tablespoon maple syrup
- 3 tablespoon sriracha
- 2 tablespoon soy sauce
- 1 teaspoon garlic powder
For the Sesame Cashews
- 2 tablespoon toasted sesame oil
- 1 tablespoon maple syrup
- 1 cup roasted cashews (125g)
- 2 tablespoon sesame seeds
- ½ teaspoon smoked paprika
- ¼ teaspoon salt (more or less to taste)
For the Polenta
- 2 cups water
- 1 inch ginger, grated (more or less to taste)
- 2 tablespoon white miso
- ¼ teaspoon salt (more or less to taste)
- ¼ teaspoon black pepper (more or less to taste)
- ½ cup dry (instant) polenta (80g)
- 2 tablespoon vegan butter
Instructions
- 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.
Wow! I made this tonight, the only change was that the polenta I had was stone ground and took 30 min; however I just tossed the ginger and miso in once it started to thicken, and the flavors were amazing! I wasn’t sure whether the cashews were needed until I took a bite of all three at once. Delicious, lots of flavor. Added a nice texture. I will definitely make again.
So glad you enjoyed it over and made it work with what you had on hand
This meal slaps!!! I didn’t have the white miso, so I used some organic veggie broth, and it did not disappoint! An inch of ginger is the absolute max of ginger you should use for this recipe as it will overpower in the polenta and subdue the rest of the taste. And you want to taste of the seasonings mixed in this meal. I also roughly grinded up the cashews to make a more granola texture to stretch and spread the nut mix out for multiple servings. This meal is filling and tasty. Will try it with the miso next time but honestly, it doesn’t matter.
Great idea with the cashews, so glad you enjoyed it!