Miso Empowering Bowl

Raul’s Miso Empowering Bowl

 
Miso Empowering Bowl
 
Author:
Recipe type: Vegan
Ingredients
  • 1 big potato (or even better, sweet potato), cut into ~1cm rounds
  • 1 1⁄2 teaspoons olive oil or coconut oil, melted
  • Fine-grain sea salt and freshly ground black pepper
  • 1 cup uncooked quinoa
  • 1 cup frozen shelled edamame, thawed
  • 1 medium carrot, julienned
  • 2 green onions, thinly sliced
  • 1⁄4 cup fresh cilantro leaves, chopped (optional, we didn’t had this)
  • 1 teaspoon sesame seeds
  • 1 tablespoon hemp seeds
  • 1⁄2 cup sprouts
FOR THE ORANGE-MAPLE MISO DRESSING:
  • 3 tablespoons (45 mL) light miso
  • 2 tablespoons (30 mL) rice vinegar
  • 1 tablespoon (15 mL) toasted sesame oil
  • 1 tablespoon (15 mL) tahini
  • 1⁄4 cup (60 mL) fresh orange juice
  • 1 teaspoon (5 mL) maple syrup (we had no maple, but you can use agave sirup or honey)
  • 1 teaspoon (5 mL) water
Instructions
  1. Preheat the oven to 400°F. Line a large rimmed baking sheet with parchment paper. Place the potato rounds on the prepared baking sheet and drizzle them with the oil, rubbing it on both sides to coat. Sprinkle the sweet potatoes with salt and pepper. Roast for 20 minutes, then flip the potatoes and roast for 8 to 10 minutes more, until tender and lightly browned.
  2. Meanwhile, combine the quinoa with 1½ cups water in a saucepan and bring to a slow boil. Turn the heat down, cover, and simmer until the water is absorbed, about 15 minutes.
  3. To assemble, divide the cooked quinoa evenly between 2 plates or bowls and season it with salt and pepper. Top with the roasted potato rounds, the edamame, carrots, green onion, cilantro, the sesame seeds, hemp seeds, and sprouts.
FOR THE ORANGE-MAPLE MISO DRESSING:
  1. In a mini or regular food processor, combine the miso, vinegar, sesame oil, tahini, orange juice, water, and maple syrup and process until well combined.
  2. Drizzle with Orange-Maple Miso Dressing and enjoy!

 

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