Lemon Miso Grain and Vegetable Bowl

This bowl is light while also really satisfying with its abundance of nutrients, pop of flavor and high fiber content. The lemon miso dressing offers umami flavor from the miso with some brightness from the lemon. If you're looking to optimize your gut health then this dish will do it! It's packed with fiber as well as probiotics.

Bowl Ingredients

1 cup organic brown rice (dry)

1 tbsp vegetable broth

2 garlic cloves (minced)

1 tbsp ginger (+1 Tbsp as desired, fresh, minced)

1 cup broccoli (chopped)

1 medium organic red bell pepper (chopped)

1 cup organic spinach (chopped)

½ cup organic tomato (chopped)

½ cup purple cabbage (thinly sliced)

¼ cup green onion (chopped)

½ cup cilantro (chopped)

¼ cup cashews (raw)

Sauce Ingredients

2 tbsp organic miso (mellow white or chickpea)

2 medium lemons (juiced)

2 tsp coconut aminos (or Braggs aminos)

1 tsp dijon mustard

1 tsp pure maple syrup (or date paste, link in Chef’s Notes)

¼ cup water

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.

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Lemon Miso Grain and Vegetable Bowl