Purple Cauliflower Nourish Bowl With Miso Sauce

To prepare, preheat oven to 450 degrees Fahrenheit, wash all vegetables, and line two medium baking sheets with foil and spray lightly with oil of choice.

Break purple cauliflower into small 2-3" florets. 

Cut each baby carrot into 3 pieces.

Microwave each delicata squash for 2 minutes to soften then cut in half and let cool. Once cool de-seed the squash by using a spoon to scoop out the seeds and stringy insides. Finally, cut into 1/2" x 3" slices. 

Place all miso sauce ingredients in a small bowl and mix until smooth. Set aside. 

Add cauliflower florets and whole portabella mushroom caps to the first baking sheet. Season the cauliflower and mushrooms with 1/4 tsp salt and a dash of black pepper (total).

On the second baking sheet add delicata squash and carrots. Season the delicata squash with 1/4 tsp salt and 1/4 tsp garlic powder. Season the carrots with 1/8 tsp salt and 1/8 tsp ground ginger. 

Place both baking sheets in the oven at the same time. Roast the cauliflower and portabella mushrooms for 10-15 minutes when beginning to brown. Roast the delicata squash and carrots for 20-25 minutes or until tender. 

While vegetables are roasting, begin preparing your stovetop items by preheating two medium skillets (one on low heat and one on medium heat) and spraying lightly with coconut oil. 

In your first skillet add snap peas and season with 1/4 tsp ground ginger, 1/8 tsp salt, and a dash of black pepper. Cook on medium heat for about 5 minutes or until snap peas are tender and beginning to brown.

In your second skillet add chicken breast tenders and season with 1/2 tsp salt, 1/2 tbsp minced garlic, and 1/8 tsp pepper. Cook on low heat for 5 minutes. Meanwhile, mix 1 tbsp miso paste and 1/4 cup water in a small bowl. After chicken has been cooking for 5 minutes, pour the miso sauce and water mixture over the chicken and continue to cook for an additional 5-10 minutes until chicken is cooked throughout and most of liquid is absorbed.

Slice roasted mushrooms into 1/2 inch strips and heat your precooked farro. 

Arrange a sixth of each component of the recipe in a bowl and top with your miso sauce. Add additional salt and pepper to taste and enjoy!