Roasted Root Vegetable Bowl with Miso-Ginger Tempeh

This bowl is our interpretation of winter abundance meeting Japanese umami tradition. I've chosen to roast the root vegetables—parsnips, beetroot, and celeriac—because caramelization transforms their earthy sweetness into something more complex and compelling. The tempeh is marinated rather than simply pan-fried because we want the miso and ginger to penetrate deeply, creating layers of flavor that complement rather than compete with the vegetables. Brussels sprouts are shaved raw into a slaw, which provides necessary textural contrast and preserves their vitamin C content whilst showcasing their detoxifying glucosinolates. The pre-mixed tahini-lemon dressing ties everything together with creamy richness and bright acidity. This is a meal that satisfies on multiple levels: nutritionally dense, visually striking, and texturally diverse.