Miso Ginger Asian Inspired Bowl

Miso Ginger Asian Inspired Bowl

This seems to be a common theme in my house and it goes a little like this, "Babe, what sounds good for dinner?" J's reply, "Ummm.. Asian/Japanese?".... So its safe to say, we eat a lot of asian (mainly Japanese) inspired flavors and meals.  After searching google and local bookstores I have realized there isn't that many great Japanese cookbooks out there. Now forgive me if I am naive by saying this but I know there has to be some greatness out there. If you guys know of any, please send me a note. The current bucket list for 17' calls for a trip to Japan so maybe I will get some real world experience soon...fingers crossed. 

miso ginger asian bowl

Okay, now onto the important stuff, food.  As many vegan or plant based eaters know, a bowl is the one-size-fits-all approach to plant based cooking. It is so EASY. Layer with a GF grain, Greens, Legumes, Tubers, more Greens, supers, Sauce and viola. A magical bowl. Last nights' rendition goes a little like this.... 


serves 4



3 cups cooked quinoa (cooked according to package) 

2 cups spinach, washed

1 bunch turnips, washed and quartered

1 head broccoli, washed and cut into bite size florets

2 sweet potatoes, washed, cut into 1/4 inch disks

1 tablespoon avocado oil 

pink Himalayan salt and garlic powder, to taste

1 tsp sumac (omit if you don't have)

asian microgreens

sesame seeds

red pepper flakes or korean chili flakes 

miso ginger dressing:

1 tablespoon minced fresh ginger

1 small garlic clove, minced 

2 tablespoons white miso paste

2 tablespoons of tahini (sesame seed butter)

1 tablespoon honey

1/4 cup rice vinegar

1 tablespoon toasted sesame oil

2 tablespoons olive oil or grape seed oil

water for consistency 


Preheat oven to 400F. Play sweet potatoes on a baking sheet lined with parchment paper in a single layer. Drizzle with 1 tablespoon of avocado oil and sprinkle with sea salt and garlic powder. Repeat same process with broccoli and turnips on a baking sheet, add sumac if on hand. Roast sweet potatoes in oven for 45 minutes (middle rack), tossing 1/2 way through. At 1/2 way point put your broccoli and turnips in the oven for the last 25 minutes (top rack). While roasting prepare your miso ginger dressing. I placed all ingredients in my Vitamix (high powered blender) and blended on high for a few minutes. I added roughly 3 tablespoons of clean water to get the desired consistency. Place in fridge while waiting for roasted veggies. 

Once your veggies are done roasting, now we get to assemble! To assemble place a handful of spinach in your bowl, 1/2 - 1 cup cooked quinoa, then layer sweet potatoes, broccoli, turnips and top with miso ginger dressing, asian micro greens, sesame seeds, and red pepper flakes. Viola. There you have it. Enjoy beauties. 

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In health and happiness,


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