1 large sweet potato, cut into 2-inch cubes
1 large carrot, cut into 2-inch pieces
1 large parsnip, cut into 2-inch pieces
1 Tbsp. canola oil
Dash of sea salt
1-2 cups vanilla rice milk
1 tsp. sweet white miso, dissolved in 1/4 cup rice milk
Freshly chopped scallions for garnish
• Preheat the oven to 425°F.
• Toss the vegetables with the oil and sea salt in a roasting pan. Bake for 20 minutes on each side until fork-tender.
• Purée in a blender with the rice milk until smooth and creamy. Pour into a saucepan and stir in the miso. Simmer over low heat and sprinkle with the scallions before serving.
Makes 2 to 4 servings