A rice bowl is sort of like the warm version of salad, with lots of steamed vegetables and plenty of texture, and this bright and tangy vinaigrette is delicious.
By Katherine Sacks
If you don’t have smoked tofu, or can’t find it, enhance the flavor of plain tofu by marinating it in a mixture of soy sauce and chili paste.
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Delicious Whole Grains Vegetable Bowl with Miso Dressing
- Total Time: 40 minutes
- Yield: Serves 2
- Diet: Vegetarian, Vegan
Description
Hearty grains, vibrant veggies, and a tangy miso dressing make this bowl a satisfying and healthy meal. Perfect for a quick weeknight dinner or a light lunch.
Ingredients
- 1 cups (237 ml) brown rice, wheat berries, barley, or desired grain, cooked
- 1 small white or red onion, thinly sliced and soaked in apple cider vinegar
- 0.5 cups (118 ml) sweet potato, cubed and steamed
- 1 small carrot, sliced thin and steamed
- 0.5 cups (118 ml) sliced kale, steamed
- 1 cube smoked tofu, sliced
- 0.5 cups (118 ml) avocado, sliced
- Bean sprouts
- Sesame seeds
- Small nub ginger
- 1 orange
- 0.5 tbsp miso
- 0.25 tbsp honey
- 2 tbsp vegetable oil
Instructions
- For the dressing:
- Grate the ginger and zest the orange into a bowl. Juice the orange into the bowl, then add the miso and honey. Stir together with a fork until well combined, then whisk in the oil.
- Bowl:
- Spoon the grains into serving bowls, spreading flat to create a base. Lay the sliced tofu and sliced avocado on either side of each other on top of the grains. Lay the kale, onion, carrot, and bean sprouts around the grains, and place the sweet potato in the center.
- Spoon the dressing on top of the vegetables and sprinkle sesame seeds on top.
Notes
- To enhance the flavor of the onion, soak it in apple cider vinegar for at least 15 minutes before adding to the bowl.
- For a creamier dressing, add 1 tablespoon of tahini to the miso mixture.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: No-Cook
- Cuisine: Japanese-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 5
- Sodium: 300
- Fat: 20
- Saturated Fat: 5
- Unsaturated Fat: 12
- Carbohydrates: 60
- Fiber: 10
- Protein: 15
- Cholesterol: 0 mg
Frequently Asked Questions
Which whole grains work best in this bowl?
Farro, barley, and brown rice are all solid choices that hold their texture under the miso dressing. Quinoa is quicker to cook and also pairs well with the miso flavor. 
How do I make the miso dressing less salty?
Balance the miso with more rice vinegar or a small amount of honey. Tasting as you go and diluting with a bit of warm water also helps without thinning the dressing too much.
Can I roast the vegetables in advance for meal prep?
Yes, roast them up to 3 days ahead and store in the fridge. Reheat briefly before assembling the bowl, or serve them at room temperature with the warm grains.
