Nourish Bowls with Sweet and Spicy Miso Dressing
A perfect combination of grains, greens, vegetables, chicken, eggs and a sweet and spicy miso dressing - all made healthy and at home. This recipe is great for meal prep and will keep you feeling fuller for longer.
Ingredients
For the Bowl
- 1 cup Quinoa cooked
- 4 cups baby spinach
- 1 cup carrots grated
- 1 cup red cabbage shredded
- 1 cup mushrooms sliced
- 1 cup grape tomatoes cut in half lengthwise
- 1 cup cucumber cubed
- 4 eggs hard boiled and sliced
- 1 cup chicken breast cooked and cubed
- ¼ cup raw pumpkin seeds
Sweet and Spicy Miso Dressing
- ⅓ cup olive oil
- 1 clove garlic minced
- 1 tsp sesame oil
- 2 tsp tamari substitute soy sauce if desired
- 2 tbsp honey substitute another sweetener like maple syrup
- 2 tbsp white miso paste
- 1 tsp sambal oelek substitute for red pepper flakes
- ½ tsp pepper ground
Instructions
Prepare the Bowls
- Prepare your ingredients of not done already. The cook quinoa should be cooled before making the salad.
- Make the Bowls: Set four bowls out (containers work for meal prep). Start by adding the spinach to the bottom of the bowl. Next, add quinoa, carrots, cabbage, mushrooms, tomatoes, cucumber, eggs, chicken breast and pumpkin seeds.1 cup Quinoa, 4 cups baby spinach, 1 cup carrots, 1 cup red cabbage, 1 cup mushrooms, 1 cup grape tomatoes, 1 cup cucumber, 4 eggs, 1 cup chicken breast, ¼ cup raw pumpkin seeds
Make the Dressing
- In a small bowl, whisk together the olive oil, garlic, sesame oil, tamari, honey, miso paste, sambal oelek and pepper. Mix until it is smooth and the ingredients are fully incorporated.⅓ cup olive oil, 1 clove garlic, 1 tsp sesame oil, 2 tsp tamari, 2 tbsp honey, 2 tbsp white miso paste, 1 tsp sambal oelek, ½ tsp pepper
Serve
- If making for meal prep, divide the dressing into containers for each meal. If eating right away, pour dressing on top of each bowl and enjoy!
Notes
Meal Prep:
This is a fantastic meal to make ahead at the start of the week. Simply add the bowl ingredients to an airtight container and refrigerate for up to 5 days. Keep the dressing on the side in small containers to add to the bowl on the go.