Macro Bowl with Ginger Miso Dressing
By Tiffany Hobson
The clean and simple flavors of Japanese cooking inspired this recipe.
Prep Time: 25 min
Cook Time: 40 min
1 Preheat oven to 400 degrees. Clean the root vegetables and chop into bite size pieces. Place vegetables on a baking sheet (you may want to use parchment paper for easier clean up) and cook for 30-40 minutes. When you can easily pierce the vegetables with a fork, they are done. Remove from oven and set aside.
2 While the root vegetables are cooking, steam kale over boiling water for 2 minutes. Remove from steaming basket, place kale in a colander, rinse with cold water and allow to drain. Add the beans to the steamer basket and warm them for 5 minutes. Remove from steaming basket, rinse with cold water and drain. To prepare tofu, place sliced tofu in a non-stick pan over medium heat. Cook the tofu dry (adding no liquid to the pan) for 5-9 minutes on each side. The tofu should have a nice golden brown color. Remove from pan and cut into bite-size pieces. Set aside.
3 Ginger Miso Dressing: Place dressing ingredients in a saucepan, over medium heat. Continuously whisk the ingredients together until the white miso paste has dissolved, about 5 minutes. Set aside.
4 To assemble bowls; in each bowl place ½-¾ cup brown rice, equal amounts of each vegetable, ¼ cup beans, and a few pieces of tofu. Add some of the ginger Miso Dressing, toss ingredients together and serve
Note: White miso soybean paste may be found in the refrigerated section at natural food stores.