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
Units
Scale
- 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