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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