Curry Miso Veggie Bowl

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If you have ever been to Life Alive in Cambridge, you are probably in love with their sauces like I am. This was inspired by their Swami bowl. It is a little different but delicious none the less and it is crazy healthy. This is a great anti-cancer recipe with broccoli, kale, scallions, garlic, purple cabbage and turmeric. If you want you can add steamed cubed tofu or chicken breast, and avocado.

serves 1

Ingredients

1 cup cooked brown rice
1-2 leaves kale chopped and lightly steamed
1/2 cup broccoli, steamed
1/2 cup shredded carrots
1/4 cup shredded red cabbage
2 tablespoons finely chopped scallions
1 tbsp toasted almonds, chopped
1 tbsp raisins or currants

  1. Assemble bowl with some brown rice, steamed broccoli and kale, raw carrots, cabbage and scallions. 
  2. Add toasted almonds and currants. 
  3. Drizzle Curry Miso sauce over bowl and serve.

Curry Miso Sauce

1 garlic clove — crushed
1/4 cup tahini sesame paste
1 tablespoon curry powder
1 tsp grated fresh turmeric
1 tsp grated fresh ginger
2 tsp honey
1/3 cup rice vinegar
1/4 cup rice bran or rapeseed oil
1 tablespoon coconut oil
1/3 – 1/2 cup water

  1. Add all ingredients to a blender and puree until smooth. 
  2. Add more water as needed to reach desired consistency.
  3. Sauce can be doubled or tripled and stored in fridge for a week.

Asian Sesame Veggie Bowl

Making bowls like this is an easy and healthy way to eat at home, especially during the week. You can make brown rice or quinoa ahead of time. Steam some vegetables, chop and grate some raw vegetables and add a great sauce. Easy. Everyone in the family can customize their bowl too. Throw on some grilled chicken or swap the tofu for some chick peas, edamame or a hard boiled egg.

Serves 2

Ingredients

Cooked brown rice or quinoa
Assortment of steamed vegetables (broccoli, bok choy, zucchini, beets, turnip, kale)
Assortment of raw vegetables (carrot, daikon, radish, red cabbage, green onion)
Extra-firm organic tofu cubed
1 tsp toasted sesame seeds

Ingredients for Asian Sesame Sauce

2 garlic cloves — crushed
2 Tbsp tahini sesame paste
1 Tbsp toasted sesame oil
3 Tbsp soy sauce
2 Tbsp rice vinegar
2 Tbsp organic mirin (optional)
1 tsp honey
1/2 tsp sambal thai chili sauce

  1. Steam brown rice
  2. Steam a selection of chopped vegetables and cubed tofu (broccoli, zucchini, bok choy, kale, spinach etc.) 
  3. Chop 2 scallions
  4. Grate some fresh vegetables (radish, carrot, red cabbage) 
  5. Toast 2 Tbsp sesame seeds
  6. Prepare sauce.
  7.  Add all ingredients to a blender and puree until smooth. Add more rice vinegar or soy sauce as needed.
  8. Assemble bowl with some brown rice, tofu and vegetables.
  9. Add grated vegetables, scallions and toasted sesame seeds.
  10. Drizzle sauce over bowl and serve

Sauce can be doubled or tripled and stored in fridge for several weeks.