Steamed Vegetable Medley with Miso-Tahini Sauce

16 25 229
Ingredients Minutes Calories
Prep Cook Servings
15 min 10 min 6
Steamed Vegetable Medley with Miso-Tahini Sauce
Health Rating


2 eggplant Japanese eggplant (chopped)
2 cup shredded Red cabbage
1 small potato Sweet potato (chopped)
1 small squash Butternut squash (deseeded & chopped)
12 medium spear(s) Asparagus
6 pod Okra
2 small Turnip (chopped)
1 medium leek(s) Leek (diced)
2 leaf Swiss chard (hand torn)
10 sprig Cilantro (coriander) (diced)
10 sprig Watercress (diced)
1/2 medium pepper(s) Red bell pepper (diced)
1/2 medium pepper(s) Green bell pepper (diced)
2 tbsp Tahini
2 tbsp Miso paste (any kind)
6 tbsp Water, filtered (boiling)


  1. Wash and cut all vegetables into irregular bite-sized pieces. Bring ½ inch of water in a pot to a boil.
  2. In a steaming tray above the water, add the red cabbage, sweet potato, okra, turnips and the squash. Turn heat to medium and steam only 5 minutes.
  3. Add eggplant, asparagus, leeks, Swiss chard and steam for only another 5 minutes until “crunchy tender”.
  4. Put into serving bowls and top with cilantro, watercress, red and green peppers.
  5. In a 1-quart saucepan mix 2 tablespoons of tahini into 6 tablespoons of boiling water. Remove from heat, add 2 tablespoons of any miso paste. Mash until smooth and drizzle over vegetables.


Nutrition Facts

Per Portion

Calories 229
Calories from fat 34
Calories from saturated fat 5.1
Total Fat 3.7 g
Saturated Fat 0.6 g
Trans Fat 0
Polyunsaturated Fat 1.6 g
Monounsaturated Fat 1.1 g
Cholesterol 0
Sodium 294 mg
Potassium 1342 mg
Total Carbohydrate 42 g
Dietary Fiber 11.8 g
Sugars 12.0 g
Protein 7.2 g

Dietary servings

Per Portion

Meat Alternative 0.2
Vegetables 8.9

Energy sources




provide key vitamins and minerals important for good health and maintenance of the body!

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