Miso Power Bowl
Cook
Total
Yield 2 servings
You can use a variety of vegetables here. I like to mix roasted vegetables with crisp carrots and greens.
Ingredients
- 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 steamedÂ
- 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
MISO DRESSING
- 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
Instructions
- 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
Notes
Use a variety of steamed, roasted and raw vegetables and grains. I like to mix hot and cold ingredients.
Recipe by Healthy Mama Cooks at http://www.healthymamacooks.com/miso-power-bowls/