Spring Nourish Bowls with Ginger-Miso Dressing

Name: Spring Nourish Bowls with Ginger-Miso Dressing
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 bowls
Ingredients: 1 cup dry quinoa; 1 tablespoon grapeseed oil; 1 bunch asparagus; 3 small turnips; 2 cups sugar snap peas; 1 cup English peas; 3 radishes; 1 bunch fresh cilantro; ¼ cup sesame seeds; 4 fried eggs; ¼ cup rice wine vinegar; 2 tablespoons toasted sesame oil; 2 tablespoons white miso; 2 tablespoons water; 2 tablespoons Tahini; 1 tablespoon honey; 1 tablespoon freshly grated ginger; ½ tablespoon soy sauce; 1 clove garlic; ¼ teaspoon crushed red pepper flakes

User Reviews

5.0

3 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
35 mins
Servings
4 bowls
Calories
527 kcal
Course
Main Course
Cuisine
American

Spring Nourish Bowls with Ginger-Miso Dressing

Omar Parker

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These vegetarian nourish bowls are loaded with fresh spring veggies and topped with a flavorful ginger-miso dressing. It's a delicious light and healthy meal!

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Ingredients

Servings

1 cup dry quinoa rinsed
1 tablespoon grapeseed oil
1 bunch asparagus trimmed
3 small turnips peeled and cut into ¼ inch pieces
2 cups sugar snap peas
1 cup English peas blanched if fresh or thawed if frozen
3 radishes thinly sliced
1 bunch fresh cilantro roughly chopped
¼ cup sesame seeds
4 fried eggs optional

Ginger Miso Dressing

¼ cup rice wine vinegar
2 tablespoons toasted sesame oil
2 tablespoons white miso
2 tablespoons water
2 tablespoons Tahini
1 tablespoon honey
1 tablespoon freshly grated ginger
½ tablespoon soy sauce
1 clove garlic minced
¼ teaspoon crushed red pepper flakes

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Instructions

In a large saucepan, bring two cups of water and one cup of quinoa to a boil. Reduce the heat, cover and simmer until the quinoa is fully cooked and has absorbed all the water, about 15 minutes. Remove from heat and let sit, covered, for 5 minutes; fluff the quinoa with a fork and set aside.
Preheat the oven to 400ºF.
Toss the asparagus, turnips and snap peas with the oil and place them on a rimmed baking sheet. Roast in the oven until the vegetables are lightly browned and tender, 15-20 minutes, stirring halfway through the cooking time.
While veggies roast, prepare the sauce. With an immersion blender or small food processor, blend all of the ingredients until smooth. Taste and adjust seasonings if needed.
To assemble, divide the quinoa between four bowls. Top each bowl with the roasted veggies, peas, radishes, sesame seeds and cilantro. Drizzle with the dressing and top each bowl with a fried egg.

Notes

The Ginger Miso Dressing can be stored in an airtight container in the fridge for up to 7 days.

Nutrition Information

Show Details

Calories 527kcal (26%) Carbohydrates 54g (18%) Protein 20g (40%) Fat 27g (42%) Saturated Fat 4g (20%) Polyunsaturated Fat 12g Monounsaturated Fat 9g Trans Fat 1g Cholesterol 164mg (55%) Sodium 581mg (24%) Potassium 796mg (23%) Fiber 10g (40%) Sugar 13g (26%) Vitamin A 1168IU (23%) Vitamin C 65mg (72%) Calcium 215mg (22%) Iron 7mg (39%)

Nutrition Facts

Serving: 4bowls

Amount Per Serving

Calories 527 kcal

% Daily Value*

Calories	527kcal	26%
Carbohydrates	54g	18%
Protein	20g	40%
Fat	27g	42%
Saturated Fat	4g	20%
Polyunsaturated Fat	12g	71%
Monounsaturated Fat	9g	45%
Trans Fat	1g	50%
Cholesterol	164mg	55%
Sodium	581mg	24%
Potassium	796mg	17%
Fiber	10g	40%
Sugar	13g	26%
Vitamin A	1168IU	23%
Vitamin C	65mg	72%
Calcium	215mg	22%
Iron	7mg	39%