This Red Curry & Miso Veggie Bowl is a vibrant, flavor-packed meal that brings together the best of bold and comforting tastes. Creamy miso meets aromatic red curry, creating a rich, umami-filled broth that hugs tender veggies and fluffy rice. Crisp carrots, velvety sweet potatoes, and hearty greens add layers of texture, making every bite a delightful experience. Ready in just 55 minutes, it’s a perfect balance of quick prep and satisfying depth.
Warm, spicy, and slightly sweet, this bowl is a feast for the senses that nourishes both body and soul. The blend of coconut milk and miso creates a silky base, while a hint of lime brightens the dish beautifully. Whether you’re craving something cozy or need a wholesome weeknight dinner, this recipe delivers. It’s a bowl that feels indulgent yet wholesome, proving healthy eating can be utterly delicious.
Ingredients for Red Curry & Miso Veggie Bowl
- For the vegetable glaze & sauce:
- 1 teaspoon red curry paste
- 1 teaspoon white miso paste
- 1 teaspoon agave or honey (substitute with maple syrup if desired)
- ¼ cup extra-virgin olive oil
- ½ teaspoon sriracha (adjust to taste for spice level)
- ⅔ cup coconut milk
- Sea salt and fresh black pepper (to taste)
- For the veggies:
- 2 yellow pattypan squash or other summer squash, sliced into roughly 1-inch pieces
- 3 small red potatoes, cut into 1-inch cubes
- 2 leeks, white and very light green parts only, sliced, rinsed, and dried
- 1 small eggplant, cut into 1-inch cubes
- ½ cup tofu, cut into 1-inch cubes (use firm tofu for best results)
- 1 bunch of Swiss chard (4 or 5 large leaves), chopped
- 4-5 basil leaves, sliced (optional garnish)
- ¼ cup toasted sesame seeds (for topping)
- 1 cup cooked quinoa or rice (optional, for serving)
Step-by-Step Instructions
- Preheat the oven to 400°F (200°C).
- Make the vegetable glaze: In a small bowl, mix together the red curry paste, miso paste, agave (or honey), olive oil, and sriracha. Set aside half for later use.
- Make the sauce: In another small bowl, whisk together the reserved half of the vegetable glaze with the coconut milk. Taste and adjust seasoning with salt and pepper. Set aside for serving.
- Prepare the roasted veggies: Line 2 baking sheets with parchment paper or foil. Arrange the squash and potatoes on one sheet, and the leeks, eggplant, and tofu on the other. Brush all veggies and tofu with the vegetable glaze, reserving half for later.
- Roast the veggies: Place the sheets in the oven. Check after 15 minutes. The leeks, tofu, and eggplant should roast for 15-20 minutes, until golden brown and tender. The potatoes and squash may take up to 30 minutes to become golden brown. Remove each as they finish cooking.
- Brush with remaining glaze: Once the veggies are out of the oven, brush them with the reserved glaze while still hot. Let cool slightly.
- Roast the Swiss chard: On one of the baking sheets, spread the chopped chard, sprinkle with salt, and roast for 1 minute until just wilted. Add to the bowl with the other veggies.
- Combine and serve: Toss all roasted veggies and chard with the sliced basil. Drizzle with the coconut sauce and gently toss again. Taste and adjust seasoning. Top with toasted sesame seeds and serve with quinoa or rice if desired.
Perfect Pairings: Sauce and Topping Ideas
While the coconut sauce in this recipe is delicious, feel free to experiment with other flavors! Try a peanut sauce made with peanut butter, soy sauce, lime juice, and a touch of chili garlic paste. For a fresh twist, top your bowl with pickled ginger, crushed peanuts, or a sprinkle of furikake for added umami.
Make It Your Own: Recipe Variations
This recipe is super versatile! Swap out the veggies for what’s in season—try zucchini, bell peppers, or even cauliflower. If you’re not a fan of tofu, chickpeas or tempeh make great protein substitutes. For a nuttier flavor, replace the olive oil in the glaze with toasted sesame oil.
Quick Tips for Busy Cooks
Save time by prepping your veggies the night before and storing them in the fridge. You can also double the glaze and sauce—they’ll keep in the fridge for up to 5 days. If you’re short on oven space, roast the veggies in batches or use an air fryer for quicker cooking.
Storage and Reheating Made Easy
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, pop the veggies in the oven at 350°F for 10-15 minutes or microwave them for 1-2 minutes. Add a splash of water or coconut milk to keep everything moist and flavorful.
Equipment You’ll Love
For even roasting, use rimmed baking sheets lined with parchment paper or silicone mats. A brush is essential for evenly coating the veggies with the glaze. If you’re making quinoa or rice, a rice cooker can save you time and effort.
Red Curry & Miso Veggie Bowl
Ingredients
For the vegetable glaze & sauce:
- 1 teaspoon red curry paste
- 1 teaspoon white miso paste
- 1 teaspoon agave or honey
- ¼ cup extra-virgin olive oil
- ½ teaspoon sriracha
- ⅔ cup coconut milk
- Sea salt and fresh black pepper
For the veggies:
- 2 yellow pattypan squash or other summer squash, sliced into roughly 1-inch pieces
- 3 small red potatoes, cut into 1-inch cubes
- 2 leeks, white and very light green parts only, sliced, rinsed, and dried
- 1 small eggplant, cut into 1-inch cubes
- ½ cup tofu, cut into 1-inch cubes
- 1 bunch Swiss chard (4 or 5 large leaves), chopped
- 4-5 basil leaves, sliced
- ¼ cup toasted sesame seeds
- 1 cup cooked quinoa or rice, to mix in or serve on the side (optional)
Instructions
- Preheat the oven to 400 degrees.
- Make the vegetable glaze: Mix together the red curry paste, miso paste, agave, olive oil, and sriracha. You will use this before the veggies go into the oven, and again after they come out.
- Make the sauce: Put half of the vegetable glaze in another small bowl and whisk in the coconut milk. Taste and adjust for seasonings. Set aside. This sauce is for serving in the roasted veggie bowls.
- Prepare the roasted veggies: Line 2 baking sheets with parchment paper or foil for easy cleanup. Arrange the squash and potatoes on one and the leeks, eggplant, and tofu on the other. (The potatoes and squash will have a more similar cooking time than the other veggies).
- Brush the veggies and the tofu with the glaze, reserving half to brush more on post-roasting. Place sheets in the oven and start checking at 15 minutes. The leeks, tofu, and eggplant will roast for 15-20 minutes, or until golden brown edges are forming on the tofu and the eggplant breaks down and becomes tender. (Note: the leeks might have to come off first).
- Continue roasting potatoes and squash until golden brown, up to 30 minutes.
- Once the veggies are removed from the oven, brush more glaze on them while they are still hot. Let them cool for a few minutes and transfer to a large bowl.
- Reusing one of the baking sheets, place the chopped chard on it, sprinkle with a few pinches of salt, and place in the oven – roast it for 1 minute; it should be just barely wilted. Remove from oven and place in the bowl with the other veggies.
- Toss all the roasted veggies and chard together with the chopped basil. Drizzle the coconut sauce on top and gently toss again. Taste and adjust seasonings.
- Top with the toasted sesame seeds and serve with quinoa or rice in the mix or on the side if you wish.