Vegan Power Bowl with Ginger Miso Dressing (sweetened with dates not sugar!)

Power Bowls, Buddah Bowls, Rainbow Bowls....whatever you want to call them...they are one of my favourite ways to eat. Pick basically any cuisine and build in roasted and fresh veggies, pulses and grains, whatever your heart desires basically...and add appropriate dressings/condiments. I can't think of an easier entry level way to eat for someone looking to adopt a whole food plant based diet. 

This bowl has greens, roasted broccoli, sweet potato, Portobello mushrooms, steamed edamame, avocado, sprouts and a mixture of green lentils and brown rice. I drizzle everything with a simple Ginger Miso Dressing, which is the recipe I am sharing. It has sesame oil, garlic, lime & dates. Garnish with toasted walnuts if desired. 

For the veg prep:

Brown Rice and Green Lentils.
I didn't measure anything.

• I dumped brown rice and lentils into the same pot. Covered with a couple inches of water and seasoned with salt.
• Brought to a boil and just cooked them until they were both tender. Taste as you go.
• Strain. I love that this method works so well and you don't have to measure anything! Think of it like cooking pasta. 

Sweet Potato, Broccoli & Mushrooms.

• I put peeled and cut sweet potato wedges and chunks of broccoli on the same parchment lined sheet pan. (not mixed but side by side.)
• Drizzle with olive oil and season with S & P. Pop in 375F oven. After about 15 - 20 minutes the broccoli will be a bit brown and tender (time will depend on size of your chunks.) I take the broccoli off the pan and set aside. 
• I add sliced mushrooms to the pan with a drizzle of olive oil, and toss around the sweet potato. Back into the oven for another 10 minutes or so. 

Edamame

• I just toss edamame in a small pan with a bit of water and cook for a few minutes. If water hasn't evaporated when they are tender I just strain it off. 

Assembly:

• Layer greens, the above veggies and proteins into a bowl. (Roasted veg doesn't need to be hot) Add sliced avocado & sprouts. Drizzle with Ginger Miso Dressing and sprinkle on chopped walnuts if desired. 

Ginger Miso Dressing

Ingredients

• 1/4 cup rice wine vinegar
• 1/4 cup evoo
• 1/4 cup sesame oil
• 1/4 cup water
• 3 cloves garlic
• 2 inch piece ginger
• 1 tbsp miso paste
• 1 tbsp soy sauce
• 6 - 8 dried pitted dates
• juice of 1/2 - 1 lime (or lemon, to taste)
• pinch of s & p

Method:

1. Combine ingredients in a high speed blender, and blend until smooth. Alternatively, add ingredients to a deep container and blend together with an immersion blender until smooth.
2. Drizzle over your favourite roasted and steamed veg, potatoes, greens and protein.