Veggie bowls or any kind of bowl with a mixture of fresh ingredients allows you to exercise flexibility and creativity in your menu planning. You can use whatever fresh seasonal vegetables you may have available in your fridge. You can create 2 large bowls that are perfect for lunch or dinner or 4-6 side “salads” with this recipe.
I was inspired by the bowls in “Eat Feel Fresh” by Sahara Rose Ketabi. What makes this bowl unique is the sesame ginger miso dressing which would taste good on just about anything.
I built the bowl on top of a mixture of salad greens, arugula and spinach from one of my favorite vendors at the Covington Farmer’s Market, Northshore Greens.
Cook the quinoa according to the directions on the package. Don’t forget to rinse the quinoa before cooking for about 20 minutes.
Next I prepared a combination of cooked and raw veggies for my bowl. I roasted the sweet potatoes which took a little extra time but the end result was worth it. The cubed sweet potatoes form a light caramel glaze and have the perfect texture and sweetness in contrast to the sesame ginger miso dressing.
You can buy the edamame already shelled and cooked. The carrots, cucumbers and broccoli do not require much except simply slicing and curling the carrots with a vegetable peeler.
The sesame ginger miso dressing can be prepared in a food processor or a blender. The tamari adds a little salt, the apple cider vinegar and lime adds acid and the touch of agave for sweetness smooths everything out. I like to make a double or triple batch and pour the dressing into a glass jar and refrigerate it until needed. Always prepared!
Garnish the salad with sesame seeds, roasted pumpkin seeds or sunflower seeds. You may choose to use a combination of all three. Now enjoy your healthy veggie bowl for lunch or dinner!