Miso Bowl!
Recipe adapted from Oh She Glows enlightened miso power bowl! This is delicious and can be seasonally altered as desired.
Bowl:
1 sweet potato, chopped roughly
1 cup cooked grain ( I like quinoa or brown rice)
1 cup shelled edamame, cooked and then cooled
1 medium carrot, cut into strips
1/4 cup cilantro, chopped
1 tsp sesame seeds (not pictured)
1/2 cup sprouts
1/2 cucumber, cut into strips and seeds removed
Preheat oven to 400 degrees. Line a large baking sheet with parchment paper or foil. Add sweet potato pieces, drizzle with coconut, grapeseed, or olive oil. Add pinch of salt and pepper and toss gently to coat. Roast for about 20-30 minutes, shuffling about half way through, until fork tender and lightly browned.
While that is cooking you can heat your edamame and cook your grain. Prep your other veggies.
Assemble by starting with cooked grain and topping with vegetables, herbs, and seeds. Serves approximately 2.
Dressing:
3tbsp light miso
2 tbsp rice vinegar
1 tbsp toasted sesame oil
1 tbsp tahini
1/4 cup OJ
1 tbsp water
1tsp maple syrup (or preferred sweetener, honey or agave would also work)
Combine all ingredients in a food processor ideally or whisk vigorously in a bowl. Top bowl with dressing as desired. Leftover dressing could be saved in a jar in the fridge for up to a week.
1 sweet potato, chopped roughly
1 cup cooked grain ( I like quinoa or brown rice)
1 cup shelled edamame, cooked and then cooled
1 medium carrot, cut into strips
1/4 cup cilantro, chopped
1 tsp sesame seeds (not pictured)
1/2 cup sprouts
1/2 cucumber, cut into strips and seeds removed
Preheat oven to 400 degrees. Line a large baking sheet with parchment paper or foil. Add sweet potato pieces, drizzle with coconut, grapeseed, or olive oil. Add pinch of salt and pepper and toss gently to coat. Roast for about 20-30 minutes, shuffling about half way through, until fork tender and lightly browned.
While that is cooking you can heat your edamame and cook your grain. Prep your other veggies.
Assemble by starting with cooked grain and topping with vegetables, herbs, and seeds. Serves approximately 2.
Dressing:
3tbsp light miso
2 tbsp rice vinegar
1 tbsp toasted sesame oil
1 tbsp tahini
1/4 cup OJ
1 tbsp water
1tsp maple syrup (or preferred sweetener, honey or agave would also work)
Combine all ingredients in a food processor ideally or whisk vigorously in a bowl. Top bowl with dressing as desired. Leftover dressing could be saved in a jar in the fridge for up to a week.
