Miso Power Bowls
These Miso Power Bowls continue the “put all the leftovers in a bowl and take a picture” blog theme. Truth is, I am addicted to these easy, healthy and versatile meals. It is fun to experiment with different dressings, veggies and grains. Just a few flavor changes gives you a whole new meal experience. I am in the habit of roasting and steaming up some veggies and grains on the weekend so I can toss together a healthy lunch or dinner during the week. I keep a jar of pickled onions and a few different toasted seeds handy to make a super fast meal. The dressing takes less than five minutes to toss together.
Miso Power Bowl
Yield 2 servings
You can use a variety of vegetables here. I like to mix roasted vegetables with crisp carrots and greens.
- 2 cups Farro, Quinoa, Brown Rice or other Grain, cooked and cooled
- 1 Sweet Potato, peeled, diced and steamed until tender or oven roasted
- 1/2 cup Carrot, shredded
- 1 small Cucumber, sliced
- handful of Green Beans, Broccoli or Asparagus, lightly steamed
- 1 large Beet, roasted or steamed
- 1 Eggplant, sliced and grilled
- 1 Avocado, sliced
- handful of Greens: Arugula, Baby Lettuce, Mizuna
- Pickled Onions
- Roasted Seeds
- 1 Tbsp Ginger, grated fine
- 1 clove Garlic, grated fine
- 2 heaping Tbsp White Miso
- 1 Tbsp Mirin
- 1 tsp Sesame Oil
- 2 Tbsp Rice Vinegar
- 2-4 Tbsp warm Water
- squeeze of Honey
- Make dressing by mashing the Ginger and Garlic together, add the rest of the ingredients and shake well, adding a bit of water if needed to make a smooth dressing.
- Assemble the bowl layering grains and greens on the bottom and vegetables around the top
- Drizzle dressing over the bowls and top with Seeds and Pickled Onions
Use a variety of steamed, roasted and raw vegetables and grains. I like to mix hot and cold ingredients.