Baked Veggies Salad With Miso Coconut Milk Dressing

I love colorful salads that are easy to meal prep. This “Baked Veggie Salad With Miso Coconut Milk Dressing” is just perfect to go. Simply bake some veggies and blend the dressing. I especially like the dressing because it tastes lighter and fresher due to the coconut milk (fancy idea in dressing, I know)  If you want to increase your protein, then add some cooked tofu/chicken/beans to your bowl . Let´s start with meal prep!

Servings: 2-3 (as side dish)
Cooking time: 20 minutes                      Total time: 50 minutes 

You need for the
…baked veggies:
4 carrots
4 middle big potatoes
1 pepper
1 zucchini
2 tbsp olive oil
Chopped coriander (for on top)

…coconut milk and miso dressing:
1 tbsp white miso paste
50ml coconut milk
Juice of 1 lime
1 tbsp apple cider vinegar
1 tbsp maple syrup
1-2 garlic clove(s)

How to make:
1. Start by prepping your veggies: simply peel carrots and cut them into rings, cut your potatoes into circles, make slices out of the pepper and half  moons out of the zucchini. Bake the veggies with the olive oil for around 40 minutes at 180 degrees.
2. Meanwhile prepare the coconut milk and miso dressing. For that, blend miso paste, coconut milk, lime juice, apple cider vinegar, maple syrup and garlic clove in a blender until smooth. Depending on which coconut milk you use, it could be that the dressing is a little unsmooth and not too homogenous.
3. At the end: mix the veggies and the dressing together. Finally, decorate it with some chopped coriander and your proteins. Enjoy!