Steamed Vegetable Medley with Miso-Tahini Sauce

16 25 194
Ingredients Minutes Calories
Prep Cook Servings
15 min 10 min 6
Steamed Vegetable Medley with Miso-Tahini Sauce
Health Highlights


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.




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

Nutrition Facts

Per Portion

Calories 194
Calories from fat 29.7
Calories from saturated fat 4.6
Total Fat 3.3 g
Saturated Fat 0.5 g
Trans Fat 0
Polyunsaturated Fat 1.6 g
Monounsaturated Fat 1.1 g
Cholesterol 0
Sodium 332 mg
Potassium 1371 mg
Total Carbohydrate 40 g
Dietary Fiber 12.9 g
Sugars 12.7 g
Protein 7.6 g

Dietary servings

Per Portion

Meat Alternative 0.2
Vegetables 8.9

Energy sources