Step 1

Preheat oven to 400F/200C and line a baking sheet with parchment paper. Place the sweet potatoes, onion, cauliflower, grape tomatoes, and chickpeas onto the baking sheet.

Step 2

Make the spiced mixture: In a small bowl, whisk together the olive oil, miso, maple syrup, lemon juice, garlic, coriander, turmeric, cumin and salt. Mix to combine.

Step 3

Pour the spice mixture over the vegetables and mix to combine. Spread the vegetables on to the pan to make an even layer with little overlaping.

Step 4

Roast the vegetables until fork tender, browned, and sizzling, about 30 minutes. (For more even roasting, remove the sheet pan after 20 minutes and give it a good stir before placing back in the oven for the last 10 minutes). Transfer the vegetables to a serving platter and garnish with cilantro. Optional to serve with brown rice and a dollop of unsweetened coconut yogurt.