Greek Vegetarian Power Bowl with Miso Ginger Sauce

Greek Vegetarian Power Bowl with Miso Ginger

Bowl

  • 3 cups brown rice, cooked
  • 3 cups cherry tomatoes, chopped
  • 1/2 red onion, thinly sliced
  • 2 cups artichoke hearts
  • 2 medium avocados, sliced
  • 2 cups edamame, shelled
  • 1 1/2 cups kalamata olives
  • 6 cups kale, chopped
  • 1 lemon, juiced
  • 1 tbsp sesame oil
  • 2 cups chickpeas, cooked
  • salt and pepper to taste

Sauce

  • 1/4 cup NAKANO Toasted Sesame Rice Vinegar
  • 1/4 cup sesame oil
  • 2 tbsp tamari
  • 3 tbsp honey
  • 2 tbsp fresh ginger, minced
  • 2 tbsp white miso
  • 1 lemon, juiced
  • 1 tbsp sesame seeds
  1. In a large mixing bowl, whisk together sauce ingredients until combined and uniform. Set aside.
  2. Cook brown rice according to package instructions and set aside.
  3. Add kale to a large mixing bowl with lemon juice and massage until tender.
  4. Add oil to a large skillet and place over medium-high heat.
  5. Add kale to the skillet and cook until tender and wilted, about 5-6 minutes. Transfer to a large mixing bowl with remaining bowl ingredients and toss to combine. Pour dressing over ingredients and toss to coat. Serve immediately.

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