This is a basic plant based grain bowl with a delicious miso ginger sauce. It is fantastic for lunch or dinner and is also a great way to get more vegetables in your diet!
Having a good basic recipe for a stir fry, roasted vegetables or a grain bowl makes it so much easier to put together an easy lunch or dinner. You can shake up the ingredients and make the dish different the next time you make it with just a few simple swaps.
What You’ll Need:
Making the Recipe:
You’ll start by making the sauce for this grain bowl. Peel and grate the ginger first. You can use a standard teaspoon to pull the skin off of the ginger. Then, take a micro plane or a finer grate side of a cheese grater to mince the ginger.
Combine the miso paste, oil, rice vinegar, maple syrup, water and grated ginger together in a small bow and whisk it all together to combine the ingredients. Set this aside, while you prepare the rest of the ingredients for the bowl.
Next, you’ll want to wash the sweet potato. We are leaving the skin on the potato and want to make sure all dirt and other stuff we don’t want to eat has been removed. Then, cut the sweet potato into 1/4 inch or so rounds. Rub them with a little avocado oil on both sides and season with salt and pepper.
While the oven preheats to 375 degrees, you can rinse the quinoa and put it in a saucepan with water and a little salt to cook. Bring the quinoa to a boil and then let it simmer for 15 minutes.
Cook the sweet potatoes and the quinoa at the same time, while you prepare the rest of the ingredients for the grain bowl.
Slice the green onion and prepare any other vegetables, greens or herbs you want to use in the bowl.
Once the potatoes and quinoa are cooked, let them cool off for a little bit before assembling the grain bowl.
To assemble the bowl, put a little quinoa in the bottom of a bowl or on a plate. Arrange the sweet potatoes and greens around the sides of the bowl. Then, you can layer in the other ingredients anyway you want. You can also let people add what they want to the bowls, so it’s just perfect for each person’s tastes.
Drizzle with the sauce and enjoy!Print
This is a basic plant based grain bowl with a delicious miso ginger sauce. It is fantastic for lunch or dinner and is a great way to get more vegetables in your diet!
For the Miso Ginger Sauce:
- 3 Tbsp. white miso paste
- 1 Tbsp. rice vinegar
- 1 Tbsp. sesame oil, organic
- 1 Tbsp. maple syrup
- 1 Tbsp. water (or more, if needed to thin the sauce)
- 1/2 tsp. grated ginger
For the Vegetable Grain Bowl:
- 2 sweet potatoes, skin on
- 2 Tbsp. avocado oil
- sea salt, to season the potatoes
- freshly ground black pepper, to season the potatoes
- 1/2 cup quinoa
- 2–3 green onions, sliced
- 1 cup shredded carrots
- 1 cup sweet peas (or edamame)
- 2 cups arugula (or mixed greens)
- 1/4 cup hemp seeds (or sesame seeds)
- 1/2 cup cilantro (or other herbs or micro greens)
- Preheat your oven to 375 degrees Fahrenheit. Line a rimmed baking sheet with parchment paper.
- Peel the ginger root and mince it with a microplane or the fine grate side of a cheese grater.
- Add the miso paste, sesame oil, rice vinegar, grated ginger, maple syrup and water to a bowl and whisk all of the ingredients together. Set it aside.
- Wash the sweet potato and cut it into 1/4-inch rounds. Place them on the lined baking sheet. Brush both sides of the potatoes with avocado oil and season with salt and freshly ground black pepper.
- Rinse the quinoa in a mesh sieve. Put the quinoa and water in a sauce pan and add a little sea salt to the pan to season the grain. Bring the quinoa to a boil and let it simmer about 15 minutes.
- Cook the sweet potatoes in the oven at the same time the quinoa cooks.
- While you cook the potatoes and quinoa, slice the green onion and wash and prepare any other vegetables, greens or herbs you may be using.
- Once the quinoa and sweet potatoes are done cooking, let them cool slightly.
- Put some of the grain on the bottom of your bowl or plate. Place some of the sweet potatoes and greens on the side of the bowl and then layer in the other ingredients.
- Drizzle with the sauce and top the bowl with hemp seeds.
- Feel free to substitute different vegetables to your liking.
- To save on time, buy shredded carrots. If using fresh carrots, I find it’s faster to use a peeler to make thin carrot shreds rather than cutting them by hand with a knife.
- If you don’t like quinoa, you can substitute cooked brown rice, buckwheat groats or cauliflower rice.
- If you are avoiding soy, you could make a tahini based sauce instead: 1/2 cup tahini, 1/2 cup water, 1/4 freshly squeezed lemon juice, 2 cloves minced garlic and some sea salt.