Macrobiotic Miso Almond Ginger Bowl and Turmeric Stewed Beans
Super easy, clean and satisfying plant-base meal that takes minutes to whip up! You can also enjoy this dressing with salad, fresh zoodles or kelp noodles. Enjoy!
(a) Steamed Veggies and Squash of choice, I steamed:
Eggplant, kombucha squash, lacinato kale, baby broccoli.
(b) Turmeric Stewed Beans:
- 2 cans white beans (chickpeas or white kidney beans, with water)
- 3-4 cloves garlic, minced
- 2 tsp turmeric
- 1 tsp kosher salt and pepper to taste
In a small stew pot, mix all ingredients together until boiled–stirring occasionally through.
(c) Miso Almond Ginger Dressing
- 1 tbsp fresh miso paste
- 2-3 tbsp raw almond butter
- 1 lemon, juiced
- 1 tsp minced ginger
- 1 tsp minced garlic
- 1/2 bunch scallions
- 1 medjool date
- 1 tsp kosher salt
- 1/2 tsp (or more) cayenne pepper
Blend all dressing ingredients together until smooth, add splashes of water to bring to desired creaminess.
Prepare each sections a, b, c separately, and assemble in bowl. Add cilantro and raw pink radish relish for garnish and you can also serve with cauliflower rice or quinoa for more substance.
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