Broccoli and Eggplant Miso Salad

Roast the Veggies (25 minutes)

1.    Preheat oven to 425°F.

2.    Toss eggplant and broccoli with olive oil, sea salt, and pepper. Spread on a parchment-lined baking sheet.

3.    Roast for 20–25 minutes, until veggies are tender and golden on the edges.

Cook the Noodles (10 minutes)

4.    While the veggies roast, cook noodles according to package instructions.

5.    Drain and rinse under cold water to stop cooking. Set aside in a large bowl.

Make the Miso Dressing (5 minutes)

6.    In a small bowl, whisk together miso paste, sesame oil, tamari, lime juice, rice vinegar, honey, garlic, and ginger.

7.    Stir until smooth and creamy. Thin with 1–2 teaspoons warm water if needed. Adjust salt, pepper, or sweetness to taste.

Assemble the Salad (5 minutes)

8.    Add roasted eggplant and broccoli to the bowl of noodles.

9.    Pour in the dressing and toss gently to coat.

10.  Stir in scallions, cilantro, and mint.

Serve & Garnish

11.  Serve warm or at room temperature with microgreens or arugula. Top with sesame seeds, and a drizzle of sriracha if you like heat.

Optional Protein Additions:

1 soft-boiled or jammy egg

Seared shrimp or shredded rotisserie chicken

Edamame or chickpeas for plant-based protein

Total Macros:

Calories: 354

Protein: 7g

Carbs: 30g

Fat: 24g

Fiber: 6g

Nutrition Facts:

🍆 Eggplant: The Brainy Berry

Technically a berry! Botanically, eggplant is classified asa berry—right up there with blueberries and bananas.

Brain-protective pigment: The deep purple skin is rich in nasunin, an antioxidant that helps protect brain cells from oxidative damage.

Low cal, high fiber: One cup of cooked eggplant has only 35 calories and nearly 3g of fiber, making it filling without being heavy.

Mood minerals: Eggplant contains manganese and copper, important for energy metabolism and emotional balance.

🥦 Broccoli: The Detox Powerhouse

Glucoraphanin boost: Broccoli is rich in sulforaphane, a natural compound known to support liver detoxification and potentially reduce cancer risk.

Vitamin C queen: Just 1 cup delivers 135% of your dailyVitamin C, essential for skin health and immune function.

Great for your gut: High in fiber and prebiotics to support healthy digestion and microbial balance.

🍜 Cassava Noodles: Gut-Friendly andGluten-Free

Rooted in tradition: Made from cassava (aka yuca root), a starchy South American tuber that’s naturally grain-free and paleo-friendly.

Gentle on blood sugar: Though starchy, cassava has a low glycemic index, making it a smart carb for energy without a sugar spike.

Prebiotic perks: Contains resistant starch, which feeds good gut bacteria and may improve metabolism.

🌱 Microgreens: Tiny Plants, Big Impact

Up to 40x more nutrients than mature greens—these baby plants are antioxidant superstars.

Phytonutrient punch: Their vibrant colors signal high levels of anti-inflammatory compounds.

Taste explosion: Peppery, sweet, or nutty depending on the variety—and they elevate any dish’s texture and flavor.

🍥 White Miso: The Fermented Flavor Bomb

Probiotic-rich: Thanks to fermentation, miso is loaded with beneficial bacteria that support digestion and gut health.

Protein punch: Just 1 tablespoon has around 2g of protein, plus amino acids that help build and repair tissues.

Salt with benefits: While salty, miso delivers minerals like zinc and manganese, making it a functional seasoning.

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