Vegetarian Miso-Ginger Bowl

Miso Ginger Dressing:

3 Tbsp olive oil

1 Tbsp toasted sesame oil

2 Tbsp miso paste

1 lime, juiced

1 inch, fresh, peeled, chopped ginger root

Sea salt and fresh ground black pepper

1 cup cooked brown rice

1 small squash, cubed, roasted (see #3 below)

2 soft-cooked large eggs (see #4 below)

2 small carrots, grated

1 cucumber, peeled, sliced

1 cup thawed edamame

1 cup arugula (or shredded green cabbage)

1 avocado, sliced

1 Tbsp olive oil

½ fresh lemon, juiced

1. Heat oven to 425 F.
2. Prepare brown rice according to package directions. Keep warm.
3. On a baking sheet, toss the squash with 1 Tbsp olive oil, 1 Tbsp sea salt or kosher salt, and 1 tsp black pepper. Bake for 25-30 minutes, or until tender

4. In a medium saucepan, bring 4 cups water to a boil. Place cold eggs into water. Boil eggs for 7 minutes. Prepare a medium-large bowl with ice and cold water. After 7 minutes, immediately places eggs into ice bath for at least 5 minutes. Peel the eggs in the cold water and then set aside. Slice each egg in half.

5. Combine dressing ingredients in food processor and blend until smooth. Season with sea salt and fresh ground pepper.

6. In a large bowl, combine the carrots, cucumber, edamame, arugula, or cabbage. Drizzle with 1 Tbsp olive oil, lemon juice, sea salt and pepper

7. To serve each bowl: place a scoop of rice on bottom of each bowl, add salad mix on top. Drizzle with dressing. Top with roasted squash, avocado slices, and sliced egg.   

*Make this your own by swapping some of the ingredients -  swap the rice for udon or spaghetti noodles; swap arugula with kale; swap the squash with roasted beets – this is just a template. Have fun!