Winter Nourish Bowls With Orange-Ginger Miso Sauce
Before I get to this absolutely delicious recipe I wanted to share some really exciting news with you all. As I mentioned before it was extremely hard choosing the winners of the barre3 challenge. I was so touched by all of your comments as well as your honesty and I expressed that to the lovely people at barre3 and guess what? The amazing team there has decided to offer all DUTD readers the barre3 challenge + challenge kit for free to anyone who subscribes to one month of online workouts ($15). This is a crazy giveaway and I’m so excited that you all get a chance to try barre3. Like I said, it’s my favorite form of exercise during the off season. I could not be more thrilled imagining all of my readers from around the world doing some of the same morning exercises as me! It’s totally challenging guys, and I definitely moan and groan my way through the workouts but I feel so much better afterwards. Taylor’s even done a few of them with me but to be honest, it’s not really his thing so it’s usually just me and Henry on the yoga mat. Although now it will be comforting knowing that we are in good company! All you need to do is sign up for one month of online workouts and enter promo code barre3DishingUpDirt for free access to the challenge. The challenge begins Monday, January 5th. You don’t need your challenge kit to begin. It will arrive in the mail within 7-10 business days. If you have any questions go to email@example.com. Everything you need to know will be available once you sign up online. Yeeehawww! I’m so excited for everyone to get this opportunity. Cheers to a healthy and strong body that can hopefully conquer anything in 2015!
Alright onto this tasty dinner. I’ve been feeling a little run down recently and I knew my body was due for a good “nourish” bowl. We eat bowls like this for dinner often but over the holidays we got off track a bit. Now that we are settling back into a good routine meals like this will be making more appearances on our dinner table. I love how hearty and filling this bowl is and the tang from the sauce is just what the doctor ordered.
If you are feeling like your body needs a little reboot this is just the meal for you. It comes together in a pinch and makes terrific leftovers so you can easily pack extras for lunch. The sauce will keep well for up to a week in an airtight container. Next week I’m doubling the sauce recipe since it disappeared quickly! I hope you all enjoy this simple nourish bowl as much as we do. Grab a fork.
Winter Nourish Bowl with Orange-Ginger Miso Sauce
Prep Time: 20 minutes Cook Time: 35-40 minutes Serves: 4-6
- 1 cup uncooked quinoa, rinsed
- 2 Tablespoons olive oil
- 2 medium-sized purple beets, rinsed, scrubbed and cut into 1/2 inch chunks
- 1 medium-sized sweet potato, rinsed, scrubbed and cut into 1/2 inch chunks
- 1 medium-sized head of broccoli, rinsed and cut into florets
- 1 (12 oz) bag of frozen & shelled edemame (organic and GMO free)
- 1/4 cup raw cashews, lightly toasted
- 1 bunch cilantro, tough stems removed and roughly chopped
- Cracked black pepper
- 1/3 cup orange juice
- 1 Tablespoon toasted sesame oil (you can sub olive oil here if need be)
- 2 Tablespoons mellow white miso paste
- 1 1/2 Tablespoons tahini
- 1 Tablespoon rice vinegar
- 1 teaspoon fresh ginger, minced
- 1 clove of garlic, minced
- 2 teaspoons honey or pure maple syrup
- water to thin if necessary
- Preheat the oven to 425 F.
- Add two cups of water and 1 cup of quinoa to a pot and bring to a boil. Reduce heat to low, cover and simmer until quinoa is fully cooked and can easily be fluffed with a fork. About 15-18 minutes.
- Toss the chopped veggies with the olive oil and place on a prepared baking sheet and roast in the oven until lightly browned and tender. About 30 minutes. Toss veggies halfway through cooking.
- Cook edemame in bowling water until bright green and tender. About 5 minutes. Remove from heat, drain and rinse under cold water.
- Prepare the dressing by combining all the ingredients and whisking until smooth. This works best with an immersion blender or food processor. Taste test and adjust seasonings if need be. If the sauce is too thick add a little water. If it's too thin add a little more miso and tahini and continue to taste test and add other flavors if need be.
- Assemble by dividing the quinoa among bowls and topping with the veggies, edemame, toasted cashews and plenty of cilantro. Drizzle with sauce and a sprinkle of black pepper and enjoy!
Notes* Use this recipe as a guide. *Adjust measurements and ingredients as necessary. *Taste test as you go.
Thank you, Thank you, Thank you!
Sounds/looks wonderful. I can’t wait to try it.
Thanks so much….
Wow, this looks beautiful! Must add it to my ‘to cook’ list 🙂
I tried this recipe earlier this week on one of the days when the windchill was in the negative double digits. This was like a nice warm hug that day, my kids even ate a version of it! We will definitely be keeping this recipe (or some variation of it) in rotation this winter. Thanks!
can I use red miso paste? Or will that completely change the flavor?
Yes! It will be a different flavor (red miso is more intense) but should still work just fine. I’d start with a little less miso than the recipe calls for and Add more as you taste test! Happy cooking!
This was incredible! I hardly ever leave comments, but this was so good I wanted to let you know. That dressing! Thank you!
Woohoo! So happy you loved this too! thanks for the comment.
Hi Andrea, it’s so nice to meet you. Your recipe looks like a dish I know I would love.
Have an awesome Monday!
Made this tonight and it was amaaaaaazing! The dressing– yum. I subbed cauliflower rice for quinoa and it was delicious. Thank you for sharing!!
so happy you loved it!
This dressing is a miracle!!!! And the recipe is so flexible! I’ve made it just as the recipe calls above and also substituted with butternut squash & kale. I’ve made this so so so many times. THANK YOU!!