Veg Bowl with Miso Dressing

 


Before going plant – based I had never heard of Miso.
White Miso. Nope. Red Miso. Nope. Yellow Miso. Nope.
Okay, all the colors, I was not familiar with at all.
But then I went plant based and I saw recipes left and right hit our Instagram – Miso this. Miso that.
And I had to check Miso out as well as learn a few things about what Miso even was! (thanks Bon Appetit)
So I started with White. And I had to order from Amazon as my local grocery store did not carry any Miso colors.
And it is great! Great for asian – inspired meals.
And it is healthy to boot! It stimulates digestion, contains B Vitamins and strengthens immune system! Want to learn more about its healthy benefits – this article is a good one that lists Top 10 Benefits of Miso.
Enough with the talk and onto the recipe for now, though!
The Essentials – Miso Dressing
1 1/2 Tblsp White Miso 1/2 Tblsp Reduced Sodium Soy Sauce 1 Tblsp Roasted Garlic Rice Vinegar (could some Regular Rice Vinegar)
1 minced garlic clove
1/4 tsp ginger
1/8 tsp turmeric
pinch of pepper
How to – Miso Dressing
Combine all ingredients in small bowl. Whisk until smooth. If it is too thick, add a small amount of water and whisk again.
The Essentials – Veg Bowl
Wild Rice or Quinoa Cooked Grilled or Roasted Veggies – I used Brussel Sprouts, Sweet Potato, Red Onion, Sweet Onion and Yellow Pepper
Avocado Slices
How to – Veg Bowl
Cook your wild rice or quinoa according to directions. Chop Brussel Sprouts in half, chop sweet potato into small chunks (if grilling, I recommended steaming these for a few minutes so they cook evenly with other veggies in grill pan), slice onions and yellow pepper. Toss with a pinch of EVOO and salt and pepper. Roast in oven at 425 for 30 minutes or until tender – or see notes above for grilling.
Layer bowl with fresh spinach, cooked veggies, cooked rice / quinoa and avo slices! Drizzle with Miso Dressing.
Enjoy, xo
Sarah

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