Ingredients
Directions
Prepare the rice as instructed on the package or, if you purchase in bulk, you'll want to add 2 cups of liquid per 1 cup of rice. Combine the water and rice in a pot, bring to a boil then reduce heat to low, cover and simmer for 30 minutes until grains are tender. Strain and set aside. (Will yield approximately 3 cups.)
While the rice is cooking, make the miso dressing. Add all miso dressing ingredients to a small bowl. Stir until the miso is completely dissolved. Set aside.
In a wok or stovetop pan, warm the vegetable broth on medium heat. Add the minced garlic and ginger and cook for 2–3 minutes. Stir the peppers and tomatoes into the garlic and ginger and cook on medium heat for 3–5 minutes until tomatoes and peppers soften. Add 2–3 Tbsp water or vegetable broth to deglaze the pan if tomatoes start to stick.
Add broccoli into the mixture. Stir together and cook on medium heat for 3–5 minutes until broccoli is slightly tender or to your desired consistency.
Lastly, add spinach to the wok or pan and fold it into the ingredients until lightly cooked or wilted.
Put your bowl together: Scoop ¾ to 1 cup of rice into your favorite bowl. Add the veggies then top with purple cabbage, green onion, cilantro and nuts or seeds. Add the lemon miso dressing and stir.
Chef's Notes
Substitutions
Use any grains you have on in place of the rice! I personally love farro, Kamut, barley or quinoa as the base for this bowl.
Use any veggies you have on hand! Shoot for three colors, any vegetables will do.
If you don’t have aminos, then reduced-sodium, gluten-free tamari will do the trick nicely!
Use date paste in place of maple syrup.
Layer it up!
Top with extra cilantro or dill for extra nutrition and flavor.
Add a dash of cayenne pepper for nutrition and spice.
Sprinkle with red pepper flakes for spice.
Toss in some shredded red cabbage and carrots for two more colors!
Add 1–2 Tbsp of kimchi or kraut for extra deliciousness (and probiotics!).
Time-savers
Save time during the week by making the rice ahead of time and keeping it in the refrigerator for 5–7 days until ready to use.
Double the dressing so you have extra to use throughout the week.
Optional
Add a dash of salt and pepper if you’d like.
Ingredients
Directions
Prepare the rice as instructed on the package or, if you purchase in bulk, you'll want to add 2 cups of liquid per 1 cup of rice. Combine the water and rice in a pot, bring to a boil then reduce heat to low, cover and simmer for 30 minutes until grains are tender. Strain and set aside. (Will yield approximately 3 cups.)
While the rice is cooking, make the miso dressing. Add all miso dressing ingredients to a small bowl. Stir until the miso is completely dissolved. Set aside.
In a wok or stovetop pan, warm the vegetable broth on medium heat. Add the minced garlic and ginger and cook for 2–3 minutes. Stir the peppers and tomatoes into the garlic and ginger and cook on medium heat for 3–5 minutes until tomatoes and peppers soften. Add 2–3 Tbsp water or vegetable broth to deglaze the pan if tomatoes start to stick.
Add broccoli into the mixture. Stir together and cook on medium heat for 3–5 minutes until broccoli is slightly tender or to your desired consistency.
Lastly, add spinach to the wok or pan and fold it into the ingredients until lightly cooked or wilted.
Put your bowl together: Scoop ¾ to 1 cup of rice into your favorite bowl. Add the veggies then top with purple cabbage, green onion, cilantro and nuts or seeds. Add the lemon miso dressing and stir.
