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Grain Bowl with Ginger Miso & Honey Dressing
Ingredients
- 1 bottle Ginger Miso and Honey Dressing
- 1 English cucumber
- 1 pt. Cherry tomatoes
- 2 large sweet potatoes
- 3 ears corn
- 1 bunch radishes
- 3 avocados
- 1 cup quinoa, farro, or other grain
- 2 cups vegetable stock
- 2 T olive oil
- 1 T rice wine vinegar
- 2 T chili crunch
- 8 oz. Greens (arugula, mixed greens, spinach…)
- Salt and pepper
- Cooked shrimp or chicken (optional)
Instructions
- • Bring 2 cups vegetable stock to a boil, add one cup quinoa, cover and simmer for 15 minutes. Let cool.
- • Peel (optional) and dice sweet potatoes, coat with olive oil, place on baking sheet and roast at 400 degrees for about 15-20 minutes (until potatoes are tender). Let cool.
- • Slice cucumbers and add 1 T of rice vinegar and 2 T of chili crunch.
- • Toss well to coat.
- • Cut corn from the cob and briefly cook (sauté in a small dot of oil).
- • Cut cherry tomatoes in half, season with salt and pepper.
- • Cut radishes in half or quarters, season with salt and pepper.
Assembly
- Divide the green in bowls. Add about ¼ cup quinoa in the center of the bowl. Place sweet potatoes, corn, radishes, cherry tomatoes, marinated cucumbers, alongside the quinoa. Add half an avocado and some cooked shrimp or chicken, if using.
- Drizzle with Ginger Miso and Honey dressing.
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/