Featured Recipe
Enlightened Miso Power Bowl
INGREDIENTS:
Salad Assembly:
- 1 sweet potato, cut into 1/2-inch (1-cm) rounds
- 1 1/2 teaspoons (7mL) olive oil or coconut oil, melted
- Fine-grain sea salt and freshly ground black pepper
- 1 cup (250mL) uncooked quinoa
- 1 cup frozen shelled edamame, thawed
- 1 medium carrot, julienned
- 2 green onions, thinly sliced
- 1/4 cup (60mL) fresh cilantro leaves, chopped
- 1 tsp (5ml) sesame seeds (optional)
- 1 Tbsp (15mL) hemp seeds (optional)
- 1/2 cup (125mL) sprouts (optional)
- Dressing:
- 3 Tbsp (45mL) light miso
- 2 Tbsp (30mL) rice vinegar
- 1 Tbsp (15mL) toasted sesame oil
- 1 Tbsp (15mL) tahini
- 1/4 cup fresh orange juice
- 1 Tbsp (15mL) water
- 1 teaspoon (5mL) maple syrup
PREP TIME: 20mins
COOK TIME: 28-30mins
gluten-free, nut-free, refined-sugar-free, soy-free option
INSTRUCTIONS:
- Preheat the oven to 400⁰F (200⁰) Line a large rimmed baking sheet with parchment paper. Place the sweet potato rounds on the prepared baking sheet and drizzle them with the olive oil, rubbing it on both sides to coat. Sprinkle the sweet potatoes with salt ad pepper. Roast for 20 minutes, then flip the potatoes and roast for 8 to 10 minutes more, until tender and lightly browned.
- Meanwhile, cook the quinoa in 1 1/2 cups (375mL) of water for 15 to 17 minutes, plus 5 minutes of steaming.
- To assemble, divide the cooked quinoa evenly between 2 plates or bowls and season with salt and pepper. Top with the roasted sweet potato rounds, the edamame, carrots, green onion, cilantro, and, if using, the sesame seeds, hemp seeds, and sprouts. Drizzle with the orange-maple miso dressing and enjoy!
