1 medium egg
50g broccoli, cut into florets
50g cauliflower, cut into florets
50g butternut squash, skin on, cut into 2 cm cubes
Salt and pepper
150g quinoa, cooked following the instructions on the packaging
2 tbsp white wine vinegar
1 tbsp miso
1 tbsp soy sauce
1 tbsp cider vinegar
1 tbsp sesame oil
1 tbsp of sprouts/ shoots
Preheat the oven to 180oC. Start with preparing the vegetables. Put them on a roasting tray, lined with baking paper. Drizzle with oil and season.
Cover the tray with kitchen foil and put in the oven. Cook for 15 minutes and take the foil off the tray. Put back in the oven and roast until nicely browned and soften.
Whilst the vegetables are roasting, poach your egg. Bring a deep saucepan of water to a boil. Add the vinegar. Stir the water and cook for 3-4 minutes.
Prepare the dressing. In a small bowl mix together the miso, soy sauce, vinegar and sesame oil.
Assemble the bowl, starting with putting the quinoa and then placing the roasted vegetables and the egg around it. Dress with miso dressing and sprouts.